Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

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Pori Urundai

Dec 10, 2013         no comment.

Pori Urundai is an Indian sweet made with puffed rice and jaggery.

Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

You know, when we talk about sweet treats, we think – Cakes, Cookies, Brownies, Pies, Scones etc. But have you tried considering unconventional sweets? Like this Indian sweet called Pori Urundai… Loosely translated, it means Puffed Rice Balls. It is usually made by South Indians during the Festival of Lights (“Karthikai Deepam”).

But you can of course make it at any time of the year! Made with jaggery instead of sugar and having no other added fat, this sweet is a gluten-free, healthy option for all those who wanna stay away from unhealthy treats! 🙂 

Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Not that I’m consciously making healthy choices, but this just happens to be a favorite sweet of mine that incidentally turned out to be healthy! 😉 Making these balls aren’t hard – but you should be a little vigilant while making the jaggery syrup. The right consistency is required to make the rice puffs bind together.

Pori Urundai Recipe | South Indian Sweet Puffed Rice BallsPORI URUNDAI Recipe | South Indian Rice Puffs Balls

You’ll need –
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

This is what a jaggery looks like. Make sure you cut them into smaller pieces so that melt faster.
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

You can make with any kind of rice puffs. Just make sure you use the fresh kind. Dry roast in a pan for 5-6 minutes or until the rice puffs are crispy.
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Take the dry piece of ginger and crush to a powder using a mortar & pestle or spice blender.
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Add the water to a pan and add the jaggery pieces. Let them melt on low heat
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Heat until the jaggery has reached string consistency. (Touch a little with your index finger. Press with your thumb and quickly open. You should see a string)
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Add the ginger powder, coconut pieces and mix. Switch off the flame.
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Add this mixture to the roasted rice puffs and mix.
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Grease your hands with a little oil. Pick up a handful of the mixture and press into a ball. Once you press into a ball, throw it from one hand to another a few times so that the rice puffs stick together tightly.
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

You can also place on a plate with high sides. Roll the ball on the plate by moving the plate furiously.
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Once you are sure that the balls are tightly packed and completely cooled, you can store in air tight container.
Pori Urundai Recipe | South Indian Sweet Puffed Rice Balls

Print

Pori Urundai


  • Author: Kavitha
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 12-15 balls 1x
Scale

Ingredients

  • 4 cups Pori (Puffed Rice) *{Note 1}
  • 1/2 cup chopped Jaggery (gud)
  • 3 tablespoons of finely chopped Coconut pieces *{Note 2}
  • 1/4 inch dry Ginger (or 1 teaspoon dry ginger powder)
  • 1 teaspoon Cardamom Powder (elaichi powder)
  • 1/4 cup Water
  • Vegetable Oil (to grease your hands)

Notes

  • Make sure you get fresh Pori (Puffed Rice) for the recipe. You get different kinds of Pori (Murmura / Puffed Rice). You can choose to make this recipe with ANY kind of puffed rice.
  • If you don’t want coconut pieces while eating, you can grate and add the coconut as well
  • You have to use Jaggery only for this recipe – no substitutes, Find it at any Indian grocery store
  • Do not substitute regular ginger / ginger paste in place of dry ginger powder.

Instructions

  1. Dry roast the rice puffs in a dry skilled for 4-5 minutes or until they are crispy
  2. Take the dry piece of ginger and crush to a powder using a mortar & pestle or spice blender. Skip if you already have the powder
  3. Add the water to a pan and add the jaggery pieces. Let them melt on low heat. Heat until the jaggery has reached string consistency. (Touch a little with your index finger. Press with your thumb and quickly open. You should see a string)
  4. Add the cardamom, ginger powder, coconut pieces and mix. Switch off the flame. Add this mixture to the roasted rice puffs and mix.
  5. Grease your hands with a little oil. Pick up a handful of the mixture and press into a ball. Once you press into a ball, throw it from one hand to another a few times so that the rice puffs stick together tightly. You can also place on a plate with high sides. Roll the ball on the plate by moving the plate furiously.
  6. Once you are sure that the balls are tightly packed and completely cooled, you can store in air tight container.

Notes

  1. Store them in air tight containers at room temperature for 1 week – 10 days. But it is best consumed within a week of making,

Use fresh Pori (Puffed Rice / Rice Krispie) for this recipe. Use Jaggery (Raw Sugar) for this recipe

** This is a part of the Holiday Bonanza on Foodomania. Come back everyday for a new treat! Or you can subscribe via email to have the recipes delivered to your inbox! 🙂

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