Go Back
Print

Pori Urundai Recipe

A simple dish made of puffed rice and jaggery especially during the Karthigai Festival[Festival of lamps]

Course Dessert
Cuisine Indian
Cook Time 20 minutes
Author PJ

Ingredients

  • 3 cups Pori / Puffed Rice
  • 1/2 cup Jaggery
  • Water, just enough to dissolve the jaggery
  • Rice flour / ghee to grease

Instructions

  1. Take jaggery in pan and add water just enough to dissolve it. Mix well and filter.

  2. Return back the jaggery water into the pan and heat it. cook on medium heat and let it come to a rolling boil.Keep stirring once in a while.

  3. Keep a bowl of water handy. Drop a small quantity of jaggery syrup into the bowl of water. You should be able to gather up the syrup and form a soft ball with it. Keep doing this from the time the syrup starts boiling else we might the correct stage.

  4. Once this stage is got, switch off the heat and immediately add the puffed rice.Mix well so that the jaggery coats the pori / puffed rice evenly. Apply ghee / rice flour to your hands, gather a handful of the mixture and shape into balls.Repeat till the mixture is complete.

  5. Healthy and tasty pori urundai is ready.

Recipe Notes

  • The color of the pori urundai depends on the color of the jaggery used.
  • Do not cook the syrup on high heat. You might miss the correct stage. Each time you check for doneness,switch off the heat and then try it.
  • The mixture will be slightly hot and slightly sticky,so use rice flour on your hands before shaping the balls