Pori Urundai for Karthigai Deepam

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

Maida Besan Dry Fruit Burfi

Previously I made in the combination of Maida BesanBurfi. This time Just I tried  with dry fruits with maida with a mixture of besan as a Diwali sweet and that can be made easily the taste was awesome ! 

Ingredients:

Ingredients: 

Milk Powder-100gm

Maida-100gm

Besan- 100gm

Badam- 50 gm

Cahew nuts-50 gm

Pistachio- 25 gm

Ghee- 200 gm

Sugar 300gm

Cardamom Powder- 1 tsp

 

Method:

1.Roast Maida  & Besan separately  in a 1/4 cup of ghee on medium heat until aroma  comes and then set aside.

2.Powder each of the nuts separately using  mixer/ blender until fine. Do not over powder nuts as the nut butter in them will cause lumping. Place all the powdered nuts in a bowl and mix well.

3.Powder cardamom finely and add to the powdered nuts and mix well. Keep this mixture aside.

4.Grease a deep tray/ plate  with a drop or two of clarified butter and keep aside

5.Mix sugar and water and place on heat and allow to  boil.  Allow the sugar to boil until it achieves one string consistency syrup.

6.As soon as the syrup achieves one string consistency, pour the entire nut powder, Milkpowder, Maida& besan flour into syrup and mix well.

 

7.Stir the mixture in a medium flame / heat it till it leaves the sides of the kadai.

8.You may test it by putting the mixture in a small plate,and seeing whether it becomes little hard when it is cooled.

9.Remove from heat and pour onto the pre greased plate and quickly spread and cut it in to desire shape or Cut into 1 inch square pieces.
  Tasty Mix dry fruit Burfi is Ready