Pori Urundai
Pori Urundai is a traditional South Indian sweet made with puffed rice, jaggery and flavored with cardamom, ginger powders. It is perfectly sweet n crispy.
Ingredients
- ½ Cup Water
- ½ Cup Jaggery
- ¼ tsp Cardamom powder (adjust per taste)
- ¼ tsp Dry ginger powder (adjust per taste)
- 4 Cups Pori | Puffed Rice
Instructions
- First heat a heavy bottom pan with water and jaggery in low flame. Keep stirring until the jaggery dissolves in the water.
- Use a metal mesh filter and filter the jaggery syrup. Return the syrup back to the pan and increase the flame to medium. Add the cardamom and dry ginger powder and continue to stir until the mixture bubbles nicely and reaches the correct consistency. To check for the right consistency, Keep water in a small bowl. Add a drop of the jaggery syrup into the water and then try to roll it into a ball. When you are able to form a ball, it is the right consistency for the jaggery syrup. Turn off the flame.
- Quickly, add the pori (puffed rice) to the pan and mix well until everything is combined and the pori is nicely coated.
- Immediately, while the mixture is still hot, grease your palms with oil / ghee and shape it into balls.
- Store in an airtight container and enjoy.
Notes | FAQ
- It is critical to act quickly once the jaggery syrup consistency is reached.
- Take care while shaping the balls, as the mixture will be still hot.
- You need not roll the balls tightly. The balls will solidify and retain their shapes after cooling.
- Instead of rolling it into balls, you can also transfer the mixture to a baking pan, flatten it out and cut into cubes like rice krispie treats.
