PORI URUNDAI RECIPE WITH VIDEO–KARTHIGAI DEEPAM RECIPES
Last year i posted Pori urundai recipe with poha/aval for karthigai deepam. This year i wanted to make pori urundai using puffed rice. As i don’t get nel pori here , i used arisi pori.Procedure for making pori urundai is similar. It may be aval , nel or arisi.So i wanted to share this recipe in my space with step by step pictures and a video.Hope it will be useful for beginners. As my mil usually says , the ratio of pori and jaggery is 8:1. I follow the same every year and it comes out very well.Over to recipe with a picture and my latest video recipe !
Pori urundai recipe for Karthigai deepam
Pori urundai recipe using arisi pori/puffed rice for karthigai deepam
Dry roast sesame seeds in a kadai till it crackles.
Measure 3.5 to 4 cups of puffed rice and take in a bowl. Add the roasted sesame seeds to it.Chop coconut into small pieces. Heat 1 tsp ghee in a pan. Roast coconut pieces till it turns golden in color. Add to the measured puffed rice.
In a wide kadai , take the grated jaggery. Add water to it. Make sure jaggery should be immersed completely. I used 1/4 cup of water for 1/2 cup of jaggery.Measure the puffed rice and keep it ready.Keep ready a small plate with water.Melt the jaggery completely and strain it to remove impurities.
Boil the syrup till it becomes frothy and thick. Take the syrup in the ladle and drop it . The syrup will drop slowly and the last drop will make a string . At this time , simmer the flame and pour little syrup in a plate of water.Try to gather all the syrup and remove it.It will be non-sticky and u’ll be able to make a ball. This is the right stage.Switch off the flame.Suppose if u miss this stage, add little water to the syrup and boil again. Check the consistency and proceed.
Add the puffed rice mixture along with roasted sesame seeds, coconut pieces, fried gram dal immediately. Mix well. All should be done within few seconds.Take care.
Mix the puffed rice well in the syrup till the bottom of kadai.All the rice should be coated well with the syrup. Grease ur hands with rice flour or ghee and make balls tightly when the mixture is slightly warm.If the mixture cools down,u can't shape it.So do it fast.U’ll be able to make a perfect round. If u r a beginner , make balls roughly first .Complete making balls before the mixture cools down. Then shape it well. I usually follow this for aval pori.
If the mixture cools down before making balls, heat the kadai slightly. The syrup will melt and helps u to make balls . Make round balls. Give a setting time of 10 minutes and enjoy !U can store these balls and use it for 2 weeks. If the mixture cools down,u can't shape it.So do it fast.
HERE IS THE FULL RECIPE VIDEO FOR UR REFERENCE. Please check my latest video recipe in the beginning of the post.
Pori urundai recipe for karthigai deepam
Note
Jaggery consistency is very important here. Please have a look after the jaggery syrup becomes froth. It takes hardly 2-3 minutes in high flame to reach the consistency.
Make balls when the mixture is with bearable heat.When it cools down , u can’t make it. So u have to reheat again for few seconds.
Adding coconut bits , sesame seeds and fried gram dal are optional.I have seen my neighbours making pori urundai without all these. But we add sesame seeds for sure as we keep it for neivedyam.
Wish u all a very happy karthigai deepam. Enjoy the festival of lights
Pori urundai recipe using arisi pori/puffed rice for karthigai deepam 
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