Pori urundai recipe, How to make pori urundai, Karthigai deepam recipe
I am a great fan of pori urundai. I love sweets and this pori urundai is no exception. When I moved to USA, I missed pori urundai a lot. When I was in India, I used to buy it whenever I want. My mom buys pori urundai atleast once a week for me. My bro and I will finish it off in no time.
I did not miss Pori Urundai in India at all as it was always available to be. Once I moved here, I used to crave a lot for this urundai. That is when I learned pori urundai recipe. The trick lies in getting the jaggery syrup-ball consistency right. Also, if you miss the consistency, you cannot form balls/urundai at all. So if you are planning to make this pori urundai for the first time, then I would request you to concentrate only on this pori urundai while making this. You have to get the jaggery syrup right.
I do not crave for pori urundai anymore. I have them always in my snack box. So, friends in USA, if you need to eat pori urundai, you can always come home. Welcome pori urundai Lovers!
The other pori/puffed rice recipes are:
Masala pori recipe
How to make pori urundai:
1. Add the jaggery to the pan, and add water. The water level should be just to immerse the jaggery. Boil until the jaggery dissolves completely.
2. Now strain the jaggery to remove impurities if any. Transfer the jaggery back to the pan. Add cardamom powder and boil it again.
3. The jaggery syrup should come to a rolling boil. Now just lower the flame and keep boiling until you reach the ball consistency or uruttu padam consistency. 4. How do you check the consistency: Ball consistency/uruttu padam test:
Keep water in a bowl and test the syrup by pouring a few drops in water. The syrup should stand firm in water and not dissolve.
5.You should be able to form a ball at the same time, when you press it, it should not be too hard. You should be able to shape it. This is the correct consistency and the non sticky ball is called the uruttu padam. When you reach the one string consistency, switch it off. Remove from flame and add puffed rice/pori little by little.
6. Mix well until you don’t find syrup at the bottom of the pan. If the mixture is too sticky, then add more puffed rice/pori and mix again.Grease your hands with ghee and then start making balls. Roll them into tight balls taking care not to break the pori.
Now, pori urundai is ready!