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.
For 8 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Puffed Rice
- b.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
Step 2
- a.Create the Jaggery Syrup
- b.In a heavy-bottomed pan, combine the powdered jaggery and water over medium heat. Stir continuously until the jaggery dissolves completely.
- c.Strain the syrup through a fine-mesh sieve into another pan to remove any impurities. Return the pan to the stove.
- d.Bring the syrup to a rolling boil and cook for 5-8 minutes, stirring occasionally, until it reaches the 'hard ball' consistency.
- e.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.
- f.Once the correct consistency is reached, immediately turn off the heat. Stir in the cardamom powder and optional dry ginger powder.
- 3
Step 3
- a.Combine and Shape the Urundai
- b.Pour the hot jaggery syrup evenly over the puffed rice in the mixing bowl.
- c.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.
- d.While the mixture is still very warm (be careful not to burn yourself), grease your hands with ghee or wet them with water.
- e.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.
- f.Place the shaped urundai on a greased plate or parchment paper to cool.
- 4
Step 4
- a.Cool and Store
- b.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.
- c.Once cooled, store them in an airtight container. They will stay fresh and crispy for up to two weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The jaggery syrup consistency is the most critical part. The 'hard ball' stage is non-negotiable for crispy urundai that hold their shape.
- 2Work extremely quickly when shaping the balls. If the mixture becomes too stiff, you can gently warm the pan on the lowest heat for 10-20 seconds to make it pliable again, but do this sparingly.
- 3Greasing your hands with ghee not only prevents sticking and burns but also adds a wonderful aroma.
- 4For best results, use 'Paagu Vellam' (a specific type of jaggery meant for making syrups) if you can find it, as it yields the best consistency.
- 5Make sure your mixing bowl is large enough to comfortably mix the puffed rice and syrup without spilling.
Adapt it for your goals.
Add Nuts and Seeds
Mix in 1/4 cup of roasted peanuts, chopped cashews, or roasted sesame seeds along with the puffed rice for extra crunch and flavor.
Add Roasted Gram DalAdd Roasted Gram Dal
Incorporate 1/4 cup of roasted gram dal (pottukadalai) for a traditional touch and a different texture.
Coconut FlavorCoconut Flavor
Add 2 tablespoons of thinly sliced, toasted dry coconut (copra) to the puffed rice for a nutty, coconut flavor.
Spiced VersionSpiced Version
Add a pinch of edible camphor (pacha karpooram) along with the cardamom for a traditional temple-style fragrance.
Why this is on our healthy list.
Source of Iron
Jaggery is an unrefined sugar that retains more molasses, making it a modest source of iron, which is essential for preventing anemia and maintaining healthy blood cells.
Provides Quick Energy
The simple carbohydrates from both jaggery and puffed rice are quickly digested, providing a rapid source of energy, making it a good snack for an instant energy boost.
Light on Digestion
Puffed rice is very light and easy to digest, making this snack less heavy on the stomach compared to other fried or flour-based sweets.
Frequently asked questions
The 'hard ball' test is the most reliable method. Drop a bit of syrup into cold water. It must form a solid, non-sticky ball instantly. When you drop this ball on a plate, it should make a clear clicking sound. If it's soft or stringy, it needs more cooking.