Pori urundai is a traditional South Indian sweet made with crispy puffed rice and melted jaggery. It is simple to prepare, naturally crunchy, and has a delicious caramel-like sweetness. Often prepared during festivals such as Gokulashtami, Karthigai Deepam, Navaratri, pori urundai is also enjoyed as a quick homemade snack. With just a few ingredients and the right jaggery syrup consistency, the puffed rice can be shaped into delightful, firm sweet balls.
Ingredients needed for making Pori Urundai
Pori (puffed rice) – 2 cups
Jaggery – 1/2 cup or about 180–200 g
Water – 2 tablespoons
Cardamom powder – ¼ teaspoon
Ghee – ½ teaspoon, for greasing
Roasted peanuts – ¼ cup
Roasted Fried gram - ¼ cup
Dry coconut pieces or sesame seeds – 1–2 tablespoons (optional)
Method for making Pori Urundai
1. Heat a wide pan and dry-roast the puffed rice on low heat for 3–5 minutes until crisp. Keep it aside. If using peanuts or sesame seeds, roast them separately.
2. Add jaggery and water to the pan. Heat until the jaggery melts completely. Strain it to remove impurities. Cook to the correct stage
3. Return the strained syrup to the pan and cook on medium-low heat, stirring occasionally.
4. To test it, drop a little syrup into a bowl of cold water. It should form a firm ball that does not dissolve when pressed. When dropped on a plate, it should make a hard, crisp sound. This is the hard-ball stage, which is essential for making firm pori urundai.
5. Turn off the heat and mix in the cardamom powder. Combine with pori. Add the roasted pori, peanuts and other optional ingredients. Mix quickly so that the jaggery coats everything evenly.
6. Grease your palms with a little ghee. While the mixture is still hot but manageable, take small portions and press them firmly into balls. Wetting your fingertips lightly with water can help, but do not use too much water.
7. Leave the pori urundai to cool completely. Store in an airtight container.
Now the tasty Pori Urundai is ready for Krishna Jayanthi.
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