Pori Urundai | Puffed rice balls | Karthigai Deepam Recipe

Pori Urundai, an easy to make snack with puffed rice and jaggery syrup. It's one of the common snacks that's usually prepared on Karthigai Deepam festival. 

You can make pori urundai both with rice pori and nel pori. The recipe is the same for both the types of pori. Today,i'm using the rice pori but i had tried it with nel pori in the past and it tasted really good too.

I usually buy pori for making  masala pori which is ST's favorite tea time snack. But now a days , i'm making this pori urundai a lot in the name of kid. But usually, it was me who finished off all the pori urundai. It's one of my recent favorites ! 

Now coming to today's post, as Karthigai deepam is nearing, i thought that sharing this recipe would help a few. It's such a simple recipe and would be ready in mins. 

The only thing that you need to be careful of  is, making the jaggery syrup. Rest of the recipe would be icing on the cake.

Now let's see how to make this pori urundai.

Pori Urundai

Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 10  
Recipe Category: Snacks | Recipe Cuisine: Indian
Pori,Karthigai Deepam,AfterSchoolSnacks,Snacks,Jaggery,Pori Urundai, Pori Urundai, an easy snack made with puffed rice and jaggery syrup.

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Ingredients
Pori/Puffed rice - 2 cups
Jaggery - 1/2 cup

Cardamom powder - 1/4 tsp
Dry Ginger powder  - 1/4 tsp(Optional)
Water - as needed
Ghee - for greasing hand

Procedure

Heat the pan with jaggery & water (just enough to cover the jaggery) along with dry ginger powder and  bring to boil.

Once the jaggery is all melted, keep the flame in medium and stir regularly, once the syrup reaches soft ball stage(pour a little bit of syrup in the water and it settles at the bottom and you can able to roll into ball,that's the correct stage ), add the pori & switch off the flame and mix well.

Now grease the hand with ghee and take a small portion of pori and roll into balls. Keep it aside,do the same for the remaining and let it cool completely.

Store it in air tight container for future use. Tasty and crispy Pori Urundai is ready.

Depends on the color of the jaggery that you're using, the pori urundai color varies.

Related : How to make Wheat flour appam

Notes:

• If your jaggery have impurities, once all the jaggery melts, strain it and use it.
• Adding dry ginger powder gives great flavor to the pori, but it's optional, you can skip it.
• Gently mixi pori with jaggery syrup,otherwise the pori will be broken.