Thursday, December 8, 2011

Karthigai Pori Urundai



Ingredients
Pori: 4 cups
Grated Jaggery: 3/4 cup
Ginger powder(Sukku podi): 1/2 tsp
Cardomom powder: 1/4 tsp
Water: 2 tablespoon
Ghee: 1 tsp (to grease the hands)


Procedure:
Step1:
Take the pori (puffed rice) in a wide vessel. Add cardomom and ginger powder it  and keep it aside


Step2:
Heat jaggery with just enough water to immerse


Step3:
Once all the jaggery is dissolved strain it to filter out any impurities


Step4:
Again heat the syrup.After a while it will start boiling


Step5:
Have a cup of water by the side and keep checking for rolling consistency
How to check rolling consitency?
Pour little bit of syrup in water. You should be able to take it and roll.
Basically the jaggery should not dissolve in water


Step6:
Quickly remove from stove and pour the syrup little by little on the puffed rice. Simultanously stir the pori with a big spoon to mix well.


Step7:
Now grease your hands with ghee and roll them into balls. You may want to do this step quickly as the jaggery will soon start to harden


Tips
  • Do not put the puffed rice in jaggery syrup directly. Only the syrup has to be added to the pori
  • Do not roll the balls too tight. It will become very hard
  • As a variation, small bits of coconut and pottukadalai (fried gram) can also be added
  • If you are going to make this single handed make it only with 4 cups.Otherwise by the time we roll the balls the mixture will harden
  • I made another batch with around 5 cups of pori with 1 cup of jaggery  to make the cone shaped karthigai pori (paruppu thengai).For this I used aluminium foil to make the cone mould.Slightly grease the cone and put the pori jaggery mixture inside this cone and leave it for 10 minutes. After that remove the foil.You get the traditional paruppu thengai!


16 comments:

  1. I have read about this Paruppu thengai in Meenakshi Ammal's cookbook and wondered how to make them..

    Now I have your post to reply on..:)
    Happy Karthigai Deepam.. and I miss these occasions very badly..:))
    Reva

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  2. Loved the first click...Happy Karthigai to you Shylaja.

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  3. looks perfect n delicious. Thanks for sharing dear.

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  4. *clap clap* love the pori urandais! They look damn good! :)


    If possible, please go through the rules of my event > Jingle All The Way and link your post there.
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  5. Looks so nice, love the way you presented.

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  6. Pori urundai looks soo inviting! especially the last click!

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  7. Last picture is divine. Additon of sukku podi is nice idea.

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  8. wow, love them, like the last cone shaped ones :)

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  9. Love it..looks divine..bookmarked.

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  10. delicious one..you have made it perfectly

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  11. These look really tasty. It reminds me of the process used to make popcorn balls. Do you eat these as a snack or dessert?

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  12. Pori urundai looks yumm! I thought of making this n bought a pack of puffed rice from Indian stores! It was not in a good condition, and the same evening I returned it! Grrrrrr!

    யு.எஸ்.ல பொரி ப்ரெஷ்ஷாவே கிடைக்கமாட்டேன்னுது போங்க!

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  13. Excellent explanation and easy to understand and even beginners(one who has never tried this before) can read, learn aand give it a try.
    Thanks for the recipe.
    Andal.

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