Pori Urundai is puffed rice balls usually made during karthigai deepam festival. This also reminds me of my school days where with few paisa we get a big bag of these which I use to enjoy with my friends munching all the way back home. In our home we make with arisi pori but my grandmother makes these using nel pori which is kind of hard compared to arisi pori. We all like arisi pori and this karthigai deepam i will be making some of this puffed rice balls…
I’ve used Pori which i got from Indian stores which normally has this big sized puffed rice, back home we use to get nice slender pori which looks very pretty when you make the rice balls.
PUFFED RICE BALLS RECIPE / HOW TO MAKE PORI URUNDAI? / BORUGULA JAGGERY BALLS / MURMURA BALLS / STREET FOOD / KARTHIGAI DEEPAM RECIPES / DEEPAM RECIPES / FESTIVE RECIPES / PORI URUNDAI RECIPE
|4 cups||Puffed rice|
|1 teaspoon||Sesame oil / ghee|
Lets see how to make this pori urundai…..
Take a sturdy thick bottomed pan something like a pressure pan and start melting the jaggery with the specified quantity of water. Bring the flame to medium high and heat until the jaggery mixture begins to foam vigorously (like shown in the picture).
Now test for soft ball consistency (When you pour a drop of the jaggery syrup in a plate filled with cold water, it should settle or when rolled between two finger, should form a soft ball. This should not melt when dropped in water.) (Another clue: The syrup will look very sticky like jaggery paste)
Immediately turn the heat to the lowest setting and add the puffed rice along with cardamom powder and stir gently using a wooden spoon.
Switch off and let cool for few seconds. Meanwhile apply sesame oil or ghee to your hands, take a small portion, press gently to make small spherical balls. Make sure you press them while its still hot or else the jaggery syrup will harden and makes it impossible to shape. Line them in a greased plate to cool completely. Store in air-tight container up to a week.
Some karthigai deepam recipes to try
- Makes 12 balls or more depending on the size.
- If the jaggery syrup cross the soft ball then it be very difficult to make balls. They won’t hold shape and fall apart.
- It would be difficult to shape even if you take a few minutes before the soft ball.
- Dry roasting the rice puffs tend to be extra crisp and stays little longer.
- Roasted coconuts flakes and nuts are optional.
- You may also add few pottukadalai to this mixture.