Pori Urundai
Sweet puffed balls with jaggery, coconut, dry ginger and cardamom powder
Ingredients
- ½ cup grated jaggery
- ¼ cup water
- 2 tsp ghee
- 4 cups puffed rice / pori
- ¼ cup thin coconut slivers
- ¼ tsp dry ginger powder
- ½ tsp cardamom powder
- Rice flour to dust hands
Instructions
- In a small pan, heat ½ tsp ghee and fry the coconut slivers for 2-3 minutes. Set aside.
- Heat a kadai and add jaggery and water. Melt the jaggery completely and strain it to remove any impurities.
- Wash the kadai and add the strained jaggery syrup to it. Cook the syrup over medium flame until it becomes frothy and thick.
- Add few drops of the syrup in a plate of water. The syrup should not dissolve and if we collect the syrup together, it should form a soft ball.
- This is the required consistency of the jaggery syrup. Remove from heat and add remaining ghee, coconut slivers, dry ginger powder, cardamom powder and puffed rice.
- Quickly combine everything until the puffed rice is well coated with syrup. When the mixture is warm, grease hands with oil/ghee and roll tightly into balls.
Notes
- Use dark colored jaggery (paagu vellam) for making these balls.
- The soft-ball consistency stage is very important for this recipe. If removed in the wrong stage, you will not be able to form the balls or the balls will become very hard.
- If the puffed rice mixture completely cools down, it will be difficult to form balls. In this case, heat the mixture lightly to melt the syrup and make balls.