Karthigai Deepam is a festival of lights celebrated in the Tamil month of Karthigai.All the houses will be decked up with rows and rows of lamps and it is a beautiful sight. We make pori urundai on that day. We get arisi/nel pori during this season and pori urundai is usually made of that variety. But I have used the ordinary variety which is easily available. Today we will learn how to make pori urundai (for Karthigai deepam) or puffed rice balls following this easy recipe.
Heat 1/2 cup of water, add jaggery to it, after it melts, filter it to remove any impurities.
In a heavy bottomed pan, add the filtered jaggery water, cardamom powder, a tsp of ghee and boil the jaggery water, until it reaches a hard ball consistency. (ie)when you pour a tsp of jaggery syrup into a cup of water, it should not dissolve, you must be able to make a hard ball out of it. This is the right consistency. It is called paagu padham in tamil.
At this stage, switch off the flame, add the puffed rice to it and mix well.
Grease your hands with ghee and quickly make balls out of it, when the heat is bearable. Initially you can make roughly shaped balls. Then you can shape it nicely.
If the jaggery syrup dissolves in water, then you must boil the jaggery syrup for some more time until you get that hard ball consistency.
If the mixture hardens while making balls, then you can warm it slightly and make balls.
Check out my kadalai urundai recipe and ellu urundai also. Have a wonderful Karthigai Deepam.
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