Pori Urundai Recipe With Video, How To Make Arisi Pori Urundai - Karthigai Deepam Recipes

In Tamil nadu, Pori urundai is a must try recipe for Karthigai deepam. Last year I posted Pori urundai recipe with poha/aval for karthigai deepam. This year I wanted to make pori urundai using puffed rice. We call it as arisi pori in Tamil. 

 As I don’t get nel pori here, I used arisi pori / Puffed rice. Procedure for making pori urundai is similar. It may be  aval , nel or arisi. So I wanted to share this recipe in my space with step by step pictures and a video. Hope it will be useful for beginners. 

As my MIL usually says, the ratio of pori and jaggery is 8:1 based on the sweetness of jaggery. You can follow 6:1 too.  I follow the same every year and it comes out very well. Over to recipe with a picture and my latest video recipe !

Pori urundai recipe for Karthigai deepam

Pori urundai recipe using arisi pori/puffed rice for karthigai deepam

Cuisine: Indian Category: Sweet Yields: 15 nos

Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes

INGREDIENTS
1 cup = 250ml

For jaggery syrup Paagu vellam/Jaggery - 1/2 cup (grated) Water - 1/4 cup For balls Puffed rice/Arisi pori - 3 cups ( Use 4 cups for mildly sweet urundai) Cardamom powder – 1/4 tsp Coconut bits - 1 tbsp (Roast in 1/2 tsp ghee) Black sesame seeds - 1 tsp Fried gram dal - 1 tbsp (optional) Ghee or rice flour - to grease hands

HOW TO MAKE PORI URUNDAI - STEP BY STEP

Dry roast sesame seeds in a kadai till it crackles.  Measure 3 cups of puffed rice  ( 4 cups for less sweet) and take in a bowl. Add the roasted sesame seeds to it. Chop coconut into small pieces. Heat 1 tsp ghee in a pan. Roast coconut pieces till it turns golden in color.  Add to the measured puffed rice. In a wide kadai , take the grated jaggery. Add water to it. Make sure jaggery should be immersed completely. I used 1/4 cup of water for 1/2 cup of jaggery. Measure the puffed rice and keep it ready. Keep ready a small plate with water. Melt the jaggery completely and strain it to remove impurities. No need to boil the syrup. After straining the syrup, wash the kadai and then heat it again adding the strained syrup.  Boil the syrup till it becomes frothy and thick. Take the syrup in the ladle and drop it. The syrup will drop slowly  and the last drop will make a string. This is an indication of reaching the correct consistency. At this time , simmer the flame and pour little syrup in a plate of water. Try to gather all the syrup and remove it. It will be non-sticky and you’ll be able to make a ball but firm in shape. Ball should hold its shape but not too hard. It is called as uruttu padham in Tamil. This is the right stage. Switch off the flame. Suppose if you miss this stage, add little water to the syrup and boil again. Check the consistency and proceed. ( some people make hard ball consistency too. i.e you should make a ball and if you drop the ball in a plate, it should make a tung sound. But you should roll the balls as soon as you mix with the syrup because syrup will thicken very quickly).  Add the puffed rice mixture along with roasted sesame seeds, coconut pieces, fried gram dal immediately. Mix well. All should be done within few seconds. Take care. Mix the puffed rice well in the syrup till the bottom of kadai. All the puffed rice should be coated well with the syrup. Grease your hands with rice flour or ghee and make balls tightly when the mixture is slightly warm. If the mixture cools down, you can't shape it. So do it fast. U’ll be able to make a perfect round.   If you are a beginner, you cannot handle the heat of balls. So make balls roughly and arrange in a plate. Then roll it tightly when the mixture becomes warm. I usually follow this for aval pori urundai.   If the mixture cools down before making balls, heat the kadai slightly in low flame. The syrup will melt and helps you to make balls. Make round balls. Give a setting time of 10 minutes and enjoy ! U can store these balls and use it for 2 weeks. If the mixture cools down, you can't shape it. So do it fast.

Note

Jaggery consistency is very important here. Please have a look after the jaggery syrup becomes frothy. It takes hardly 2-3 minutes in high flame to reach the consistency. Make balls when the mixture is with bearable heat. When it cools down, you can’t make it. So you have to reheat again in low flame for few seconds. Adding coconut bits, sesame seeds and fried gram dal are optional. I have seen my neighbours making pori urundai without all these. But we add sesame seeds for sure as we keep it for neivedyam.

Wish you all a very happy karthigai deepam. Enjoy the festival of lights with pori urundai!

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