It is a custom in our home to
make Pori for Karthikai. We usually made pori urundai along with Athirasam, Vella seedai,& Appam on that day. While many make these
balls using Arisi pori. But in my both side my mom and MIL is not making balls,
they just mix and make it as crumbles. So I too followed their way. But this time I made
Pori Urundai As per my husband’s wish. Here I am sharing the recipe of PORI
URUNDAI.
Ingredients:
Pori (Puffed rice flakes) –3 cups
Jaggery powdered –1cup
Coconut (cut into small pieces) – 2 tbsp
Cardamom Powder – 1 teaspoon
Dry ginger powder (Sukku podi) – 1/2 teaspoon
Ghee- 1 tbsp
Water- ½ cup
Method:
1. Put the cleaned Pori in a
large plate.Add jaggery in a pan with 1/2 cup of water and when it dissolves it
water take it and strain the jaggery water to avoid sand.
2. Again boil the jaggery water
and keep stirring it .When it became thick, check the consistency by pouring a drop
of syrup in a cup of water. The syrup should not melt in water and when touched
by finger it should roll into a soft ball. It should not be hard. This is the
right consistency. (To test: Put little syrup in cold water. It should mould
into ball when rolled with fingers the jaggery comes to stone consistency)
3. On this consistency Add
cardamom powder, dry ginger powder and coconuts pieces and stir well.
4. Now remove the jaggery from
flame and add the Pori and mix it thoroughly using a big flat spoon.
5. When it is warm enough to hold
by hand Grease hands well with ghee take the mixture and make balls using both
your palm.
6. Press the ball by giving
pressure from both your palm so that the syrup could bind the pori to remain as
a ball. It will harden further when the syrup cools down
7. Now the Aval/Nell Pori Urundai
is ready.Store it in Airtight container