Friday, 5 December 2014

Pori Urundai

Karthigai Deepam is an auspicious festival celebrated in south India. During this festival, oil lamps are lit in rows around our homes. Traditionally, Pori urundai (Puffed rice ball) is prepared during Karthigai Deepam. This Crunchy pori (puffed rice) in jaggery makes this occasion even more special!!

Ingredients - Yields 16 to18

  • Pori / Puffed rice - 4 cups
  • Jaggery - 1 cup
  • Water - 1/2 cup
  • Cardamom powder - 1/2 tsp
  • Ginger powder - 1/4 tsp
  • Rice flour for dusting
  • Heat a pan with 1/2 cup of water and add jaggery

  • Melt jaggery and filter to remove impurities
  • In the same pan add filtered jaggery water, cardamom powder and ginger powder
  • Bring it to boil
  • Take little water in a small bowl and add few drops of boiling jaggery to check for right consistency
  • Jaggery should not dissolve in water, you must be able to make a hard ball out of it
  • I used a candy thermometer - until it reaches hard ball stage

  • At this stage remove the pan and mix the jaggery to the pori
  • Dust your hands with rice flour and quickly make balls out of it

Notes - The consistency of the jaggery is very important. Make balls when it is warm otherwise the pori will stick to your hands.

Nutritional Information
  • Pori / Puffed rice is less in calories
  • Each pori urundai = 50 calories approximately

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...