chettinad vegetarian gluten-free nut-free soy-free

Pori Urundai

Name: Pori Urundai
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: south_indian
Ingredients: 5 cup puffed rice (ensure it is fresh and crisp); 1 cup jaggery (powdered or grated); 0.25 cup water; 0.5 tsp cardamom powder; 0.25 tsp dry ginger powder (optional, for a warming flavor); 1 tsp ghee (for greasing hands)

Popularity

3.0

Sweet, crispy Pori Urundai – an energy-giving, kid-approved snack that's pure joy!

Nutrition per Serving

128

Calories

1g

Protein

31g

Carbs

0g

Fat

low-sodium low-fat low-calorie

Recipes in this Meal

1. Pori Urundai

A classic South Indian sweet snack made from puffed rice and a sticky jaggery syrup. These crunchy, light, and airy balls are a festive favorite, especially during Karthigai Deepam, and are simple to make at home.

Prep10 min

Cook15 min

Servings8

Serving size: 1 serving

128cal

1gprotein

31gcarbs

0g

Ingredients

5 cup puffed rice (ensure it is fresh and crisp)
1 cup jaggery (powdered or grated)
0.25 cup water
0.5 tsp cardamom powder
0.25 tsp dry ginger powder (optional, for a warming flavor)
1 tsp ghee (for greasing hands)

Instructions

1
Prepare the Puffed Rice
- Ensure your puffed rice (pori) is very crisp. If it feels slightly soft, dry roast it in a large, wide pan over low heat for 2-3 minutes until it becomes crunchy. Transfer to a large mixing bowl and set aside.
2
Create the Jaggery Syrup

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About Pori Urundai

Sweet, crispy Pori Urundai – an energy-giving, kid-approved snack that's pure joy!

This chettinad dish is perfect for snack. With 128.46 calories and 0.77g of protein per serving, it's a low-sodium, low-fat, low-calorie option for your meal plan.

fat

In a heavy-bottomed pan, combine the powdered jaggery and water over medium heat. Stir continuously until the jaggery dissolves completely.
Strain the syrup through a fine-mesh sieve into another pan to remove any impurities. Return the pan to the stove.
Bring the syrup to a rolling boil and cook for 5-8 minutes, stirring occasionally, until it reaches the 'hard ball' consistency.
To test for consistency, drop a small amount of syrup into a bowl of cold water. It should immediately solidify into a hard, non-sticky ball. When you drop this ball onto a plate, it should make a distinct 'tock' or clicking sound. This step is crucial for crispy urundai.
Once the correct consistency is reached, immediately turn off the heat. Stir in the cardamom powder and optional dry ginger powder.

3

Combine and Shape the Urundai

Pour the hot jaggery syrup evenly over the puffed rice in the mixing bowl.
Using a sturdy spatula, mix very quickly and thoroughly, ensuring all the puffed rice is coated with the syrup. You must work fast as the mixture hardens rapidly.
While the mixture is still very warm (be careful not to burn yourself), grease your hands with ghee or wet them with water.
Scoop a portion of the mixture and press it firmly between your palms, shaping it into a tight, round ball about the size of a lemon.
Place the shaped urundai on a greased plate or parchment paper to cool.

4

Cool and Store

Allow the Pori Urundai to cool completely at room temperature for at least 30-45 minutes. They will become perfectly firm and crunchy as they cool.
Once cooled, store them in an airtight container. They will stay fresh and crispy for up to two weeks.

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