Pori urundai is made using puffed rice, sugar and ghee. All these are cooked together and shaped into balls. These are made on the auspicious day of karthigai deepam.
Pori Urundai Recipe | Puffed Rice Balls
Pori urundai is a traditional south indian sweet made using puffed rice, jaggery. These are jaggery coated puffed rice shaped into balls. This sweet is made on the auspicious day of karthigai deepam.
This sweet reminds me and take me back to my childhood days. A old lady used to bring packets of these every week to our house and amma used to buy that for us and it will get finished within minutes. My grandma used to make this often when she could find some arisi pori. This urundai taste great with arisi pori, but peoples make it with nel pori too. But my favorite is with arisi pori.
How to Make Pori Urundai
- Take jaggery in a kadai. Add in water and heat it so it is melted. Strain them
- Add it back to the kadai and boil it. The mix will get dark and thick. Cook till the syrup reaches one string consistency or soft ball stage.
- Now add in the puffed rice and mix well.
- Immediately grease your hand with ghee. take a healthy portion of the pori mix and press firmly and shape it into balls. Pack the balls tightly.
- Done. Let it cool down for 15 mins and then enjoy.
How to make Jaggery Syrup
For Pori Urundai Cook till the syrup reaches one string consistency (if you dip the spoon into the syrup and remove, the last drop falling from the spoon forms a string) or soft ball stage (if you drop few drops of syrup in a plate of cold water, you will be able to gather them together and form a soft balls. It shouldn't be sticky or it shouldn't turn hard.
Pro Tips
- The syrup stage is really important in making the balls correctly. if you cook the syrup too much, it will crystalize and you wont be able to shape the balls.
- You have to use dark coloured jaggery for this.
- If you have cooked the jaggery longer and not able to make balls, dont panic, add all the mix to the kadai and stir for few minutes, the jaggery will coat the pori and you will have sweet pori. See my third image from top.
- You have to make this when the mix is hot, or you will not be able to make balls out of it.
- If the mix cools down, put it back on stove and heat it for 30 sec till the jaggery melts again and make balls from it.
This is a must recipe for karthigai deepam and krishna jayanthi. But you can make it any time as you like. This is so healthy, make this for your kids, they will love it for sure.
The tricky part in this recipe is making the jaggery syrup, if you get it right then you can make this balls perfectly. If the syrup has cooked too much, then you wont be able to shape it into balls. No worries then, put it back on stove and stir for few minutes, now you will have a wonderful jaggery coated puffed rice. Healthy snack.
Try this out and let me know how it turns out for you.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Karthigai Recipes | Karthigai Deepam Recipes
Karthigai Deepam Pori urundai recipe made using puffed rice, jaggery, ghee which are made into balls. These are must make recipe on karthigai deepam.
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Servings: 12 servings
Calories: 110kcal
Ingredients
- Arisi Pori / Puffed Rice - 4 cups
- Jaggery / Sarkarai / Palm Sugar- ¾ cup grated
- Water - ½ cup
- Ghee to grease hands
Instructions
- Take jaggery in a kadai. Add in water and heat it so it is melted. Strain them
- Add it back to the kadai and boil it..The mix will get dark and thick. Cook till the syrup reaches one string consistency (if you dip the spoon into the syrup and remove, the last drop falling from the spoon forms a string) or soft ball stage (if you drop few drops of syrup in a plate of cold water, you will be able to gather them together and form a soft balls. It shouldn't be sticky or it shouldn't turn hard.
- Now add in the puffed rice and mix well.
- Immediately grease your hand with ghee. take a healthy portion of the pori mix and press firmly and shape it into balls. Pack the balls tightly.
- Done..Let it cool down for 15 mins and then enjoy.
Video
Notes
- The syrup stage is really important in making the balls correctly. if you cook the syrup too much, it will crystalize and you wont be able to shape the balls.
- You have to use dark coloured jaggery for this.
- If you have cooked the jaggery longer and not able to make balls, dont panic, add all the mix to the kadai and stir for few minutes, the jaggery will coat the pori and you will have sweet pori. See my third image from top.
- You have to make this when the mix is hot, or you will not be able to make balls out of it.
- If the mix cools down, put it back on stove and heat it for 30 sec till the jaggery melts again and make balls from it.
Nutrition
Serving: 1servings | Calories: 110kcal
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sindhuja
Great..nice clicks
Happys Cook
very useful recipe....wanted to give it a try...
Anonymous
how to puff the rice at home ? recpie plz?
Aarthi
@Anonymousnot so sure about that
Anonymous
I have tried this sweet pori and before I make
Balls my kids will come with bowl to hav this.
They love this pori. Was able to make just 3 or 4 balls. Rest they will hav as such. Thanks for posting this recipe arthi. Kiruthika
Anonymous
Hi Aarthi, tried your recipe but could not make balls. could you pls help?
Aarthi
you have over cooked the jaggery syrup so it has crystalized
Vijayalakshmi
I think I undercooked it..
Is there any way to make it right
Aarthi
u can add it to the pan again and keep mixing.
Srimati Gopalkrishnan
Aarthi madam, my pori crumbled...can I do something to shape them into balls...?? Does the quality of jaggery hv anything to do with it ??I used the soft dark brown one available in Kerala...pl.help...my family refuse to eat this crumbled one😨😨😨😝