Pori Urundai is a sweet , found all year round in many shops in villages in Southern India. However in the cities , due to easy availability of chocolate ,biscuits and other well packaged snacks, these traditional sweets are becoming a thing of past. Pori Urundai or Puffed rice balls are made at most homes during Karthigai Deepam festival days , especially in Tamilnadu. These are offered to the Lord, as prasadam along with Vadai , Payasam and Appam. Many lamps are lit in the frontage of house and all over the house , in the evening during the karthigai deepam day. The Urundai or balls which are made as an offering are made puffed rice/ beaten rice or peanuts . The mixture of the jaggery , beaten or puffed rice along with other spices is heavenly.
Pori Urundai remains fresh for more than a week.
Ingredients
- Jaggery 1 cup
- Puffed rice flakes 4 cups
- Chukku or dry ginger 1/2 to 3/4 fourths teaspoon
- Coconut (Cut into small pieces ) a handful
- Water 1/4 cup or a little less
- Cardamom half teaspoon
Method
- In a big tray, spread the puffed flakes . Sprinkle cardamom dry ginger and mix well.
- In a deep thick bottomed pan , add water and jaggery. Cook till the jaggery dissolves well. Strain the jaggery solution in a strainer.
- Cook again till it thickens and becomes a syrup. To test if the syrup is done , pour a little of the syrup in a bowl of water .
- If it rolls between the finger it is done. If it dissolves it is not yet done. Cook it further .
- As soon as the syrup is done, remove from fire.
- Pour it slowly over the puffed rice and mix well with a flat spoon.
- When its warm , take a little of the mixture and roll into balls .
- if the mixture becomes cold and gets set , heat them a little till the jaggery dissolves and roll again , when its hot.
- Store and relish .
