Nel pori urundai was in my try list for years.In my house,both mom & mil make aval pori urundai as aval pori is easily available in Tamil nadu.My MIL makes it as balls whereas my mom just mix the aval pori with jaggery syrup and keep it as it is.So its purely our choice.Here in Bangalore, we make Aval pori urundai by roasting aval/Poha as we don’t get readymade aval pori and make it as balls.But recently i saw Aval pori/Avalakki pori and Nel pori in Gandhi Bazaar.I became so happy and bought them immediately.I tried urundai with both at the same time as i wanted to update my old post as well.Both came out perfect.Please check out my updated aval pori urundairecipe if u are interested.In this post,i have shared nel pori urundai with tips & tricks to identify the correct consistency of jaggery syrup.So you can follow this recipe and make either aval pori or nel pori urundai with it.As i had tried pori urundai with aval,nel pori as well as puffed rice,I personally felt the taste of aval pori urundai is the best.Next comes pori urundai using puffed rice and i would give the least points for nel pori urundaibecause it tastes slightly chewy .So friends try any based on your liking.
Nel pori urundai recipe
Nel pori urundai recipe for karthigai deepam
Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
Nel pori - 3.5 cups
Grated jaggery - 1/2 cup ( heaped)
Cardamom - 3 seeds( powdered)
Black sesame seeds - 1.5 tsp
Finely chopped coconut pieces - 2 tbsp
Water - 1/2 cup
Dry roast black sesame seeds & fried gram dal.Set aside.In the same kadai,heat a tsp of ghee and roast the coconut pieces till golden brown.Keep it aside.
Clean the nel pori by removing the husk.Keep it aside.Melt grated jaggery by adding water and boil it.After it is completely melted,switch off the flame,remove and strain the syrup using a wire mesh.Wash the kadai and pour the strained syrup to it.
Now boil the syrup.It will thicken and reaches non-sticky,soft ball consistency( ie,Pour some thick syrup into a plate and try to gather it.U should be able to roll it a non-sticky and it should be soft too).Also when u pour the syrup using a ladle,the last drop will fall very slowly forming a single string. After that stage is reached,switch off the flame and add the roasted sesame seeds,fried gram dal,coconut pieces & cardamom powder.Mix well and add the nel pori immediately.Mix everything well together till all the nel pori is well coated with jaggery syrup.
Grease your hands with oil or rice flour and make tight balls from the mixture when it is warm. When the mixture is hot,u wont be able to make proper shapes.So make it tight when it is getting warm.Arrange all the balls and store in an air tight box.The shelf life of these balls would be around 2 weeks if properly done.
The consistency of jaggery syrup is important.It should be soft n non-sticky ball.
Cleaning nel pori is mandatory because that brown husk may cause loose motion trouble if u eat it.
The color & sweetness of pori urundai depends on the color& sweetness of jaggery.If ur jaggery is too sweet,use 4cups of rice & 1/2 cup of jaggery(levelled)
Make this nel pori urundai on Karthigai deepam festival day and enjoy !