Pori Urundai Recipe – Sharmis Passions

Pori Urundai is a traditional crispy sweet made using puffed rice and jaggery for Karthigai Deepam festival. Pori Urundai can be made for kids snacks as its healthy when compared to the readymade ones. Learn to make Pori Urundai with step by step pictures and video.

Pori Urundai is a crispy sweet snack made for Karthigai Deepam festival. Pori Urundai is a traditional neiveidhyam for Karthigai Deepam Festival. This is one of the quickest snack that you can prepare if you know the trick.

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About Pori Urundai

Pori Urundai is a sweet snack made with puffed rice, jaggery, cardamom powder and ghee as ingredients. ‘Pori’ in tamil means puffed rice in English and murmura in Hindi. Pori Urundai is traditionally made for Karthigai Deepam. Pori Urundai is quick to make snack to satisfy sudden sweet cravings.

Karthigai Deepam is festival of lights, celebrated in the Tamil month of Karthigai. It is celebrated during the month of Karthigai (November-December). As a result the festival named ‘Karthigai’ after the tamil month and ‘Deepam’ is lights. Most of the families in Tamil Nadu make Pori Urundai for this festival.

It has more shelf life unlike other ladoo varieties. I have made Pori urundai many times before and wanted to post it here this year. Pori Urundai is also called Murmura ladoo or puffed rice jaggery balls.

Above all, this puffed rice snack is very healthy. So we can make it more often and store it. For instance we can make well ahead to use it for kids school snack box. Both my kids are fond of this so I buy pori often to make pori urundai and kara pori.

Pori Urundai Video

Pori Urundai Short Video

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Pori Urundai Ingredients

• Pori (Puffed rice) – I have used rice pori here but traditionally nel pori is used for making pori urundai. Pori can be either aval pori or nel pori.
• Jaggery – Use good quality jaggery but make sure to always strain before using the syrup to avoid impurities.
• Cardamom powder – The main flavoring for pori urundai is cardamom powder.
• Ghee – Ghee is used for flavor and to reduce stickiness while shaping.

How to make Pori Urundai Recipe Step by Step

1. Crush and measure ½ cup jaggery.

2.Add measured jaggery to the pan.

2.Add ¼ cup water to it.

3.Mix well, heat it until jaggery dissolves completely.

4.Strain the syrup to remove the impurities. Discard the remains.

5.Strain to remove impurities. Discard the remains.

6. Add the strained jaggery syrup to the pan and heat it up another time.

7. Then add a pinch of cardamom powder, 1 teaspoon ghee and keep cooking in low flame. Keep a separate plate ready filled with little water.

8. Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.

9. First it will form soft loose ball as shown below.

10. Cook for few more seconds, then it forms a firm hard ball as shown below. This is the consistency we need.

11.So when this consistency is reached, add the pori.

12. Now mix well, so that pori gets completely coated with the syrup.

13. After that, grease your palms with ghee, roll them into tight balls taking care not to break the pori.

14.Similarly repeat to finish to make more pori urundai. Pori urundai ready.

Expert Tips

• Pori – Check if pori is crisp and fresh. If it is soft roast in kadai for few minutes until it becomes crisp and then proceed.
• Jaggery consistency – Keep an eye while checking consistency. If you miss it, you will not be able to form balls. Jaggery should form a hard ball that is the perfect consistency.
• Add pori at the right time – Add pori immediately after the jaggery forms hard ball consistency and mix it well.
• Greasing and Shaping – Immediately grease your hands with ghee and start shaping into balls.
• Storing – Store in a clean dry airtight container to retain crispness.
• Others – Use the same method for making nel pori urundai, kadala mittai, pottukadalai mittai etc.

Serving and Storage

Store in an airtight container keeps well for about 10 days in room temperature itself. I wouldn’t recommend freezing or storing in fridge for later use, the syrup may harden and will be almost inedible.

FAQS

1.What is Pori Urundai?

Pori Urundai is a crispy sweet snack made with puffed rice(pori) and jaggery as main ingredients. It can be made as a regular snack too but it is traditionally made for Karthigai Deepam festival.

2.How to make Pori Urundai?

• Make jaggery syrup : Take jaggery and water in a pan, strain to remove impurities with no consistency checks.Again add it to pan and heat it up for making jaggery syrup.
• Jaggery syrup consistency : First it will form soft loose ball then forms a firm hard ball when thrown on a vessel will give a tang sound.This is the jaggery syrup consistency we need.
• Shape into balls : Add the pori, mix well until evenly distributed then shape into balls immediately.

3.What type of pori to use?

You can either use aval pori as I have used here or nelpori too. This recipe can be used to make kadala mittai, pottukadalai urundai too.

4.What type of jaggery to use and consistency to check for pori urundai?

You can use any jaggery variety either the powdered ones or the hard balls. Just dissolve jaggery in water then strain and use the syrup. We need hard ball consistency in jaggery syrup for pori urundai.

5.Pori hardens – not able to shape into balls?

Just heat up the pan for the pori to loosen, gather using a spatula then you can shape them into balls.

If you have any more questions on making of this Pori Urundai Recipe do mail me at sharmispassions@gmail.com
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