Pori urundai is a traditional sweet we make for Karthigai deepam. We usually make pori urundai using Nel pori or Aval pori. I have posted Nel pori urundai recipe with full video in jeyashris kitchen. For people living abroad, we don’t get access to nel pori or aval pori. We do rarely get in some places. Even in Singapore we get Nel pori for making Karthigai pori. This pori urundai is made using the Bhel puri pori. That is widely available in almost all Indian stores. Pori urundai is a very easy recipe. Why my Pori urundais are not able to form balls? The jaggery syrup should be in hard ball consistency, if it is not cooked it comes to a hard ball consistency, then you can’t form balls. How to check hard ball consistency of jaggery syrup When the jaggery syrup is boiling, take a few drops and put into a small bowl of water. You should gather that into a whole mass and make a ball. When you put that ball in a steel plate you should get a ‘tung ‘ sound. How to trouble shoot or fix Pori Urundais Unfortunately, you can’t fix it. If the jaggery syrup is not in the right consistency and you poured it on the pori, then you can’t fix it. What other recipes we can make for Karthigai Deepam We make appam, nei appam, adai, vella adai, manoharam and many more recipes. I have made a compiled post and click to see the Collection of Karthigai Deepam recipes.
Pori urundai recipe
In a pan add 1 tsp ghee and add the coconut bits.Roast them till golden brown.Take out and keep it aside.
Add jaggery powder to the pan.Now add ¼ cup of water.Let the jaggery melt.
Filter the impurities and add it back to the pan.
Boil till it forms a thick syrup.Take few drops of syrup and put in a bowl of water.When you gather it, it should form a mass and hard ball consistency.If you put this ball on a steel plate, you should hear a tung sound.This is the right consistency.Switch off the flame.
In a bowl add 3 cups of pori and the roasted coconut bits.Add the jaggery syrup to this and mix well evenly.
Grease your hands with ghee and start making pori urundais.
Once it cools down, the pori mixture will stick to the bottom of the bowl.Just show the vessel on the heat for few seconds.It will loosen up and now you can proceed with making Pori urundais.
Now pori urundais are ready.Store them in an airtight container.
The hard ball consistency is important, else you won’t make the balls. 2. You can add a handful of roasted peanuts too, along with the coconut bits. 3. Use good quality jaggery for perfect color and texture. 4. Pori urundais stays crisp for 10 days in an airtight container. Love the first pic, and the nice saree in it:) US Masala https://treatntrick.blogspot.com Ongoing Event: MurariAnniversary-Giveaway-2012 Thanks in advance Sathya rajagopal Thanks in advance. Priya
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