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Showing posts with label KARTHIGAI DEEPAM RECIPES. Show all posts
Showing posts with label KARTHIGAI DEEPAM RECIPES. Show all posts

December 13, 2019

Pottukadalai Urundai With Jaggery – Karthigai Deepam Recipes

pottukadalai urundai with jaggery
I prepared pottukadalai urundai with jaggery for Karthigai deepam festival. Even though It was my first trial, it was so easy to make. It came out very well. Its cooking procedure is similar to kadalai mittai/ peanut chikki. Roasted gram dal also known as chutney dal( pori kadalai / pottukadalai in Tamil) should be fresh and crispy. The consistency of jaggery syrup is important to make this urundai perfect. Its a healthy snack for kids. Friends, do try it and share your feedback with me. Lets see how to make pottukadalai urundai with jaggery with step by step pictures.

pottukadalai urundai with jaggery

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery - It can be prepared for Karthigai deepam, Navaratri festival.

Cuisine: South Indian
Category: Sweet
Serves: 8
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • Pottukadalai / roasted gram dal / chutney dal - 1 cup
  • Powdered jaggery - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Water - 1/4 cup
  • Ghee or rice flour - to grease the hands
  1. Heat a kadai and roast the pottukadalai till its hot. Switch off and cool down.
  2. Melt jaggery in a kadai adding water. Strain the syrup.
  3. Boil the jaggery syrup till frothy. Pour few drops of syrup and gather with fingers.
  4. It should form a hard ball with firm shape. Switch off the flame at this consistency.
  5. Add the fried gram dal and mix quickly. Grease hands with ghee and make balls.
  6. Arrange in a plate. Store in an air tight box and enjoy.
  • Heat a kadai and roast the pottukadalai for 2 minutes without changing the color. Switch off the flame and let it cool down. Transfer to a plate.

  • Take jaggery in a wide kadai. Add water and melt it. Strain the syrup using a wire mesh.

  • Wash the kadai and add the syrup. Boil till frothy and thick. Take little water in a plate. Add few drops of syrup. Try to gather using your fingers and make a hard ball. It should make a “tong” sound when your drop it.
  • Switch off the flame and add the cardamom powder, fried gram dal / pottukadalai. Mix quickly to coat the syrup.

  • Grease your hands with ghee or rice flour. Make balls roughly when hot. Roll it tightly once it becomes warm. Arrange in a plate. After making the balls, you will find some dal sticking to the kadai. To remove the dals that is sticking to the kadai, heat the kadai slightly. Remove with a ladle and make the balls.
  • Store in an air tight box. Stays good for a week. Enjoy !


  • Pootukadalai should be crispy. So do not skip the roasting part else urundai may turn soggy.
  • The consistency of jaggery syrup is important to get the perfect urundai. It should make a hard ball.
Try this easy, healthy pottukadalai urundai with jaggery and give your kids. They will love it !
pottukadalai urundai with jaggery
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April 28, 2018

Chettinad Kalkandu Vadai Recipe - Sweet Medhu Vada | Sweet ulundhu vadai With Video

Kalkandu vadai
Kalkandu Vadai (Sugar candy vada) is a Chettinad Special Sweet Medhu Vada Recipe / sweet ulundhu vadai/ Sweet Urad dal vada made especially for Diwali and Thirukarthigai Deepam festivals. Recently we had a 2 days trip to Karaikudi, Chettinad just to explore its food and other specialties. We relished an elaborate, traditional Chettinad lunch at “The Bangala” and had a pleasant stay at “Chidambara Vilas” heritage hotel. In this trip, I got a chance to taste most of the Chettinad special delicacies like Kandarappam, Vellai paniyaram with kara chutney, Thalicha idiyappam, Kosumalli, Kondakadalai Mandi, Getti kuzhambu, Paruppu urundai kulambu, More kulambu, Milagu kulambu, Payasam, some poriyal, pachadi and kootu varieties. 

We bought all the Chettinad specialty snacks from Soundaram Aachi stores. I also bought a kg of white raw rice / Maavu arisi and murukku press near Koppudai amman temple street for making Chettinad thenkuzhal by enquiring the staffs in Soundaram aachi kadai. I visited the antique stores to buy some props for blog but I din’t buy anything as I found them too costly and not worthy for its price. Finally I bought 2 Chettinad Cotton sarees as well. Totally it was a memorable trip to cherish for years. Soon I will try to make a separate post about our trip in detail with all the pictures. 

After this trip, I got tempted to try some Chettinad recipes in my kitchen and share with my readers. So I bought “100 Chettinad recipes cookbook “ and started trying them one by one. Last week Sendhil’s friends visited us. Luckily I came to know that they are from Chettinad. I became very happy and passed this book to her to know the authenticity of the recipes given in the book. 

Thanks a lot Mrs. Inba Venkatesh. She explained each and every recipe along with few corrections. She told me to try this Kalkandu vada as its one of the most special snacks recipe of Chettinad. So I tried this recipe referring the cookbook and few Youtube videos. Even though its my first attempt, it came out really well. I am very happy with the result. It tasted crispy outside and very soft inside. Its so easy to make too. Lets see how to make Chettinad special Kalkandu vadai with step by step pictures.

Check out my other Chettinad recipes in this LINK.

Kalkandu vadai recipe

Kalkandu Vadai Recipe - Sweet Medhu Vada

Kalkandu Vadai Recipe - Sweet Medhu Vada

Kalkandu vadai - Sweet medhu vada made with urad dal and sugar candy.

Cuisine: South Indian
Category: Sweet
Serves: 6
Prep time: 60 Minutes
Cook time: 10 Minutes
Total time: 70 Minutes


1 cup = 250ml
  • White round Urad dal - 1/2 cup
  • Raw rice - 1 tbsp
  • Sugar candy / Kalkandu - 1/3 cup ( I used diamond kalkandu)
  • Salt - A pinch
  • Cooking oil - to deep fry vada


  1. Wash and soak urad dal and rice in a bowl adding water for one hour.
  2. In a mixie jar, grind sugar candy to smooth powder. 
  3. To this powder, add the soaked dal +rice by draining the water completely.
  4. Grind to a smooth paste without adding water.
  5. Add salt to the batter, mix well and keep aside.
  6. Heat oil and make vada. Deep fry both sides till golden.
  7. Remove and enjoy hot !


  • Wash and soak urad dal and raw rice in a bowl adding enough water. Soak for one hour. 

  • In a big mixie jar, powder the sugar candy/ kakandu smoothly. Alternatively you can use sugar instead of sugar candy. Take the soaked dal+rice and drain the water completely. Add the soaked dal+ rice to mixie jar. Grind to a smooth paste without adding water. Powdered kalkandu helps to grind the dal smooth without water.  So do not add water, just wipe the sides of mixie jar and grind continously to make a smooth batter. 
  • Kalkandu vadai recipe
    Kalkandu vadai recipe

  • Transfer the batter to a bowl, add salt just before making vada. Mix well with a spoon to prevent batter becoming watery.Keep aside. Add 1/2 cup of water to the mixie jar and grind it to wash the jar. Transfer to another bowl and use this water for dipping your hands while shaping the vada. If you fry the vada later, you can refrigerate the batter till use. 
  • Kalkandu vadai recipe

  • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the heat of oil. If the batter rises to the top immediately, oil temperature is correct. Now lower the flame to medium and drop the vada. 
  • Dip your fingers in water and take a small portion of batter from one corner of the bowl. Make a ball, flatten it slightly and make a hole in the center. Turn your hand upside down. Drop the vada in oil by slightly tilting your fingers. Make 2 to 3 vada per batch. Cook in medium flame by flipping it whenever needed. Cook till golden brown on both the sides. 
  • Kalkandu vadai recipe

  • Do not cook these vada in high flame because vada turns black quickly because of sugar candy. So cook patiently in low to medium flame. Remove the vada in a tisue paper and serve hot. You can refrigerate the remaining batter for 2 days and make vada at your will.

  • Kalkandu vadai recipe
    Enjoy ! This vada stays good for 2 to 3 days.


  • If you don't have sugar candy, you can use sugar.
  • Never use water for grinding the batter.
  • Cook in low to medium flame patiently.
  • If the vada absorbs more oil, add 1 to 2 tsp of rice flour to the batter.
  • Do not add salt while grinding the batter. It makes the batter watery.

Try this easy, yummy, sweet urad dal vada / Kalkandu and enjoy !

Chettinad kalkandu vadai

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December 1, 2017

Karthigai Adai Recipe – Milagu Jeeraga Adai For Karthigai Deepam

Karthigai adai recipe
I was not aware of Karthigai deepam adai until my MIL told me. She was telling about a milagu jeeraga adai recipe / Pepper adai using raw rice and urad dal she heard from one of her brahmin friends. Actually milagu jeeraga adai/Pepper cumin adai is not new to me. We usually make it with idli rice or steamed rice. But adai using raw rice and black urad dal is something new and interesting to me. After that, when I browsed for Karthigai adai recipe, I found many versions with raw rice, chana dal, toor dal and urad dal just like our orappu adai

Finally I found one authentic recipe from Kaveri’s blog-Palakkad Chamayal. Her recipe was very close to what my MIL told me. So I tried it without any second thought. With the flavor of black urad dal and pepper, cumin, it came out very well with a crispy texture. Sendhil loves pepper based dishes. So he liked this milagu jeeraga adai very much. He told its flavor and taste is very much similar to Anjaneyar Kovil Milagu vadai recipe. 

One thing you should remember is that this adai has to be served hot immediately to enjoy its best taste else it will turn hard and chewy when cooled down. While one person cook the adai, the other has to eat it. Grated jaggery and butter is the best side dish for this adai. For variations, you can make it small in size. Friends, do try this brahmin special Karthigai adai recipe for this Karthigai deepam festival and enjoy !

Karthigai milagu adai

Karthigai adai recipe - Milagu Jeeraga Adai

Karthigai adai recipe - Milagu Jeeraga Adai

Karthigai adai recipe - Milagu jeeraga adai / Pepper Jeera Adai for Karthigai deepam recipe.

Cuisine: South Indian
Category: Karthigai Deepam Recipes
Serves: 10 
Prep time: 120 Minutes
Cook time: 5 Minutes
Total time: 125 Minutes


1 cup - 250ml
  • Raw rice / pacharisi - 2 cups ( I used dosa rice/ maavu pacharisi)
  • Black Split Urad dal - 3/4 cup
  • Pepper corns - 1.5 tbsp
  • Cumin seeds / Jeera - 1 tbsp
  • Coconut pieces - 1/2 cup
  • Chopped curry leaves – 2 tbsp
  • Cooking oil or ghee - to cook adai
  • Salt & water - as needed


  1. Wash and soak raw rice for 2 to 4 hours. No need to soak urad dal
  2. In a mixie jar, take the black urad dal, pepper corns, cumin seeds and half of the soaked rice.
  3. Grind to a coarse paste like rava adding enough water. Collect in a bowl.
  4. Grind the remaining rice to a coarse paste collect in the same bowl.
  5. Add coconut pieces, chopped curry leaves. Mix well.
  6. Heat dosa pan. Spread the adai batter to make it slightly thick. Drizzle oil or ghee.
  7. Cover and cook till golden in medium flame. Flip and cook the other side.
  8. Remove and serve hot with jaggery and butter as side dish.


  • Wash and soak raw rice (I used dosa rice/ maavu arisi) for 2 to 4 hours. After soaking, drain the water and keep aside. (For variations, you can use regular raw rice used for lunch). 
  • In a big sized mixie jar, add black split urad dal, pepper corns, cumin seeds, salt and half of the soaked rice. Grind to a coarse paste like rava adding enough water. Collect the batter in a bowl.   (You can also use white urad dal for variations but authentic recipe uses black urad dal only). 

  • Grind the remaining rice to a coarse paste adding water. Add to the same bowl and mix well. Add chopped curry leaves and coconut pieces.

  • Heat a dosa pan. Pour 1.5 ladles of batter and spread it thin or thick as you like. Make a hole in the center. Drizzle 1 tsp oil around it. Cover and cook for sometime.

  • When the bottom turns golden, flip the adai and cook in medium flame till it becomes golden. Remove and serve hot with jaggery and butter ! This adai tastes the best only when served hot. It will become hard after cooling down.

  • Enjoy !


  • This adai tastes the best only when served hot. So serve immediately after making the adai. It turns hard when warm.
  • For variations, you can add boiled rice/Puzhungal arisi(Saapaatu arisi) instead of raw rice. But you should not use this rice for occasions and festivals for offering God. 
  • You can also use sapatu pacharisi (Sona masoori rice) instead of dosa rice. 
  • Adjust the quantity of pepper as per your taste.
Try this authentic Karthigai milagu adai recipe and enjoy with jaggery and butter !
Karthigai milagu adai
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August 19, 2017

Chettinad Paal Kozhukattai Recipe With Jaggery, Coconut Milk

Last year I shared an easy paal kozhukattai recipe with milk, coconut milk and sugar. I know paal kozhukattai is a very popular dessert recipe in Chettinad, Tamil nadu. So I was looking for some authentic recipes to try it. Finally I found it from an YouTube video of Nagu’s Nalabagam. Based on that recipe, I tried it yesterday for my Thursday Guru pooja neivedyam. It was very tasty with the nice flavor of coconut milk, jaggery and moong dal. It is prepared without milk. Still kozhukattai came out very soft. Addition of cooked moong dal makes the paal kozhukattai thick and more flavorful.
Paal kozhukattai with jaggery
I guess there are many variations in this particular recipe. Friends from Chettinad region, do let me know if there is any change in this recipe. I am happy to try again and post it. Ganesh Chaturthi is fast approaching. I think many people make paal kozhukattai apart from other kozhukattai varieties. Try this yummy paal kolukattai with jaggery. You will love its result. Lets see how to make Chettinad style paal kozhukattai with step by step photos.
I will try to share some useful kozhukattai video recipes from tomorrow for Vinayagar Chaturthi Happy.

Do check out my easy paal kozhukattai with milk, my MIL’s style paal kozhukattai with jaggery.

Chettinad Paal kozhukattai recipe

Chettinad Paal Kozhukattai Recipe

Chettinad Paal Kozhukattai Recipe

How to make Chettinad Paal Kozhukattai Recipe With Jaggery & Coconut milk

South Indian

Ingredients (1 cup - 250ml)

  • Store bought kozhukattai flour or idiyappam flour - 1/2 cup ( I used Anil kozhukattai maavu)
  • Water - 3/4 to 1 cup
  • Thick coconut milk -1/2 cup
  • Grated jaggery - 3/4 cup ( Add 1 cup for more sweetness)
  • Moong dal - 1.5 tbsp
  • Water - 3 cups for cooking the rice balls
  • Cardamom - 2 nos
  • Sesame oil or ghee - 1 tsp
  • Salt - 1/4 tsp

How to make Chettinad paal kozhukattai

  1. Dry roast and pressure cook moong dal. Grind coconut and take coconut milk.
  2. Boil water. Add 1 tsp oil and salt.
  3. When the water roll boil, add the rice flour. Stir well.
  4. Mix well in low flame till its thick.
  5. Dough will be formed.Remove from flame.
  6. Remove in a plate and knead with greased hands for 5 minutes till smooth.
  7. Make small balls from the dough and keep in a plate.
  8. Boil 3 cups of water. Cook the balls till it floats on top.
  9. Melt jaggery, strain and add the syrup, cardamom powder, moong dal. Boil for 5 minutes.Lastly add the coconut milk, mix once and switch off the flame. Serve hot!

Paal kozhukattai recipe - Step by step photo

  • Dry roast moong dal in a cooker base. Roast till it gets nice aroma. Add water and pressure cook till soft. Mash it and set aside. Grind 1 cup of grated coconut adding 1/2 cup warm water.Strain and extract thick milk from it. Keep aside.
    Chettinad Paal Kozhukattai Recipe
    Chettinad Paal Kozhukattai Recipe
  • In a wide kadai, boil 3/4 cup of water ( flour : water ratio is 1:1.5 or 2 cups based on the flour). Add 1 tsp sesame oil or ghee and salt.Let the water starts to roll boil.When the water starts to roll boil, lower the flame completely and add the rice flour.Mix without lumps.It will become a thick dough.
    Chettinad Paal Kozhukattai Recipe
  • Switch off the flame, transfer to a plate.Let it become warm enough to handle.
  • Grease your hands with oil and knead the dough for 5 minutes till it becomes non-sticky, smooth and crack free.Cover the dough with a wet cloth till use.
    Chettinad Paal Kozhukattai Recipe
  • Make small balls or cylinder shaped lengthy ones with the dough. Arrange them in a plate. While you roll the balls, cover the remaining dough with wet cloth. It should not dry.
    Chettinad Paal Kozhukattai Recipe
  • Boil 3 cups of water in a wide bowl. When the water roll boils vigorously, add half of the rolled balls. Let it cook in high flame for 2 minutes. Do not cover it. Cooked kozhukattai will float on top. Now add the remaining rolled balls and cook everything together for 3 minutes.Stir it once in the middle gently. 
  • Alternatively you can steam cook the balls in idli pot for 10 minutes and remove when warm. Please check my easy paal kolukattai recipe for step-by-step pictures. 
    Chettinad Paal Kozhukattai Recipe
  • Strain the jaggery syrup and add to the cooked kozhukattai water. Mix gently and boil for a minute.
    Chettinad Paal Kozhukattai Recipe
    Chettinad Paal Kozhukattai Recipe
  • Add cardamom powder, boiled moong dal and thick coconut milk. Mix well and boil for 1 minute in very low flame. Remove and serve hot or cold.
    Chettinad Paal Kozhukattai Recipe


  • Adding oil in the water helps to cook the dough non-sticky and soft.
  • Kneading is important to make the dough crack free.
  • Kozhukattai will break and dissolve in water if you add without boiling the water. Water should roll boil well.
  • I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
Try this yummy paal kozhukattai with jaggery and coconut milk. You will enjoy it !
Chettinad paal kozhukattai

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February 3, 2017

Easy Peanut Ladoo Recipe With Skin |Groundnut Laddu Recipe – Ladoo Varieties

Peanut laddu
Peanut ladoo recipe with skin adding jaggery / sugar. Last year I tried Kadalai urundai( Kadalai mittai/Peanut chikki) for Karthigai deepam festival. But it wasn’t up to the mark.When I was telling about this to my friend Shalini, she suggested me to try this easy peanut ladoo which was her favorite childhood snack. She shared her recipe with me and told it is called as “Palli laddu / Verusenega pappu ladoo” in Telugu. In other languages, it is Nilakadalai/Verkadalai laddu or kadalai podi urundai in Tamil, Kadalekai unde in Kannada, Shengdana ladoo in Hindi (Marathi).This is an easy ladoo recipe with just 2 ingredients and amazing health benefits.If you have roasted peanuts in hand, you can prepare this ladoo in the next 5 minutes.Ghee is not used in this recipe. So its a low calorie ladoo when compared with other ladoo varieties. Roasted peanuts with Jaggery is a good source of protein & iron. Kids would love this very much. It can be packed for their school snack box. If your kids don't like jaggery, you can add sugar too. Generally this laddu is made by removing the skin of roasted peanuts but I ground the peanuts with skin. So my job has become even more easy. I din’t find much difference in taste or flavor. Sendhil is a big fan of peanut recipes. So he loved this ladoo very much. The same procedure can be used to make till ladoo/Sesame seeds laddu( ellu urundai) as well. Do try this easy, healthy peanut ladoo for your husband and kids evening snacks, reap its health benefits during this winter season.Ok,  Lets see how to make easy peanut laddu with step by step photos !
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December 8, 2016

Karthigai Pori Recipe – Karthigai Vella Aval Pori–Karthigai Deepam Recipes

Karthigai Pori Recipe
Karthigai deepam festival 2020 is nearing. It falls on 29th November, Sunday. Every year on Karthigai Deepam festival day, we make pori urundai, appam, payasam and maa vilakku and offer God. Both MOM & MIL has the same practice.In Tamil nadu, during Karthigai deepam festival, we get a special mixture of aval pori ( Puffed Poha), pottukadalai( fried gram dal), Ellu ( roasted sesame seeds) in small packets. 

When I was young, I used to buy them from a small Chettiyar shop nearby my house. My mom used to roast them in ghee and add it to the boiled jaggery syrup. It tastes crispy and stays good for weeks together.  But in my MIL’s place, getting readymade aval pori is difficult. So she used to roast the thick poha until puffy and follows the same. Both of them do not make balls with aval pori (aval pori urundai )instead they just mix the roasted aval pori in jaggery syrup and keep it as such.

 Today, I have followed my MIL’s method and prepared this Karthigai pori using thick poha. In Bangalore, puffed rice( arisi pori in Tamil, Mandakki In Kannada) is mostly available in all the shops whereas puffed poha ( Aval pori) is not easy to get. For people like me, this recipe would be useful. 

Generally, beginners may feel difficult to make balls from the hot aval pori mixture. Do not worry, this post is specially for you. Here you do not have to shape balls. Its just a mix and serve method. But the only difficulty in this recipe is poha should be roasted patiently in batches. It takes nearly 15 –20 minutes for roasting. 

But this Karthigai aval pori tastes super crispy than the ready made aval pori you buy from the market. So the time you put in this recipe is worthwhile. Do try this method of making Karthigai pori, I am sure you will be very happy with the results. So lets see how to make Karthigai pori recipe with step by step pictures and a video !

Please check out my other Karthigai Deepam Recipes HERE

Aval pori recipe

Karthigai Pori Recipe

Karthigai Pori Recipe How to make Karthigai pori without making balls
Cuisine: South Indian
Category: Sweet
Serves: 3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

1 cup - 250ml
  • Thick Poha - 1 cup
  • Grated jaggery - 1/2 cup
  • Water - 1/4 cup
  • Cardamom powder - 1/4 tsp
  • Ghee - 4 tsp
  • Coconut bits - 2 tbsp
  • Fried gram dal/Pottukadalai - 2 tbsp
  • Black Sesame seeds / Ellu - 1/2 tbsp
  • Dry ginger powder – 1/4 tsp ( optional)

  • Take a kadai and heat 1 tsp of ghee. Add 1/3 cup of poha ( Poha should be roasted only in batches). Roast in medium flame till it becomes puffy and slightly turns golden in takes nearly 5 minutes to finish roasting one batch of poha. Remove in a plate. Repeat the same for the remaining poha and collect everything in a plate. Let it cool down. You have roast 1 cup of poha in 3 batches ( 1/3 cup per batch). Stay nearby and roast them patiently.
    Aval pori recipe
    Aval pori recipe
  • In the same kadai, dry roast the black sesame seeds till it crackles. It takes nearly 2-3 minutes. Remove them to the poha plate. In the hot kadai, put the fried gram dal and switch off the flame. It will become crispy in the heat of kadai. If your gram dal is fresh and crispy, you do not have to roast it, You can directly it mix with the roasted poha.
    Aval pori recipe
    Karthigai pori recipe
  • Chop coconut into small pieces.Heat 1 tsp of ghee and roast the coconut bits till golden in color. Stay nearby and roast till done. Remove in a separate bowl.
    Karthigai pori recipe
  • In a kadai, take 1/2 cup of jaggery and add 1/4 cup of water. Boil till the jaggery melts. Switch off the flame and strain the jaggery syrup using a metal strainer. Wash the kadai and add the strained syrup to it. Boil again till frothy and thick. Add cardamom powder( I used cardamom essence) and dry ginger powder( if using).
Karthigai pori recipe
  • Keep the flame low to medium when the syrup starts to thicken. Now take little water in a small plate. Put few drops of jaggery syrup and try to gather them with your fingers. Syrup should not dissolve in water and you should be able to collect them and make a small ball with it. This is called soft ball consistency. Refer Video for clear understanding.
Karthigai pori recipe
Karthigai pori recipe
  • NOTE : You cannot shape balls/urundai in this consistency. For making balls, you should boil jaggery syrup till it reaches hard ball consistency.
  • Once the consistency is reached, switch off the flame and add the roasted poha mixture, roasted coconut. Mix well and set aside. Initially the mixture may look sticky. But when it cools down, it will look separate and tastes crunchy. Offer God & Enjoy !
Karthigai pori recipe
  • You can store this in an air tight box and enjoy for weeks. 

  • For me, 1/2 cup of jaggery was enough for 1 cup of aval/ Poha. If you need more sweetness, you can add 3/4 cup of jaggery,
  • The consistency of jaggery syrup is very important else the pori will stick to each other and becomes soggy after few hours.
  • Hard ball consistency is needed to shape balls. For soft ball, balls cannot be made.
  • Black sesame seeds gives nice flavor. You can use white sesame seeds as well but flavor must be missing.
  • If you like, you can add 1/4 tsp of dry ginger powder/Sukku podi.
Try this easy method of Karthigai pori for this festival and enjoy !
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