Wednesday, 3 January 2018

Pori Urundai/Puffed Rice Balls with Jaggery/Kaarthigai Pori Urundai

Pori Urundai/Puffed Rice Ball is a traditional and brings back nostalgic memories for everyone. We prepare Pori Urundai for Karthigai Deepam along with ParuppuPaayasam and Appam for neivedhyam. Not only for neivedhyam, it is a wonderful healthy and an easy evening snack for kids and adults. Do try out this lovely and healthy Pori Urundai and post your comments here. Meanwhile do check out other tempting Sweets and Snacks here.

Here’s how to make Pori Urundai with step by step photos…


Pori/Puffed Rice
3 Cups
Jaggery/Vellam [grated]
½ Cup
Cardamom Powder/Elachi
¼ tsp
Sukku/Dry Ginger Powder
¼ tsp
4 tbsp
Total Time: 15-20 minutes
Makes: 14-15 Balls


Grate the jaggery, powder the cardamom and keep it aside.

Add jaggery/vellam to a pan, add 4 tbsp of water.

Heat the jaggery pan until it melts with constant stirring. Switch off the stove.

Filter the melted jaggery through a sieve or tea strainer to remove impurities. Keep a small bowl of water to check the consistency of jaggery.

Now add the filtered jaggery to a kadai/pan and heat it. Keep stirring the mixture. The jaggery will start to froth and thicken.

Add cardamom powder, sukku powder and mix well. Keep checking for the string consistency.

 To check the consistency add few drops of water to a bowl of water, the jaggery will not dissolve in water.

You will be able to form a ball with this jaggery, at this stage switch off the stove.

Now remove from stove, add the pori/puffed rice to the jaggery and mix it well with a ladle.

Grease your hands with a drop of ghee and make balls when it is still warm.

Yes, delicious, healthy and traditional Pori Urundai is ready to neivadhyam.

Store the pori urundai in air tight container and enjoy.

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1 comment:

  1. Your instructions are so clear... I have some pori with me and would love to try this...


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