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Karthigai Special – Pori Urundai

1) Nel Pori Urundai

INGREDIENTS:

PORI(PUFFED RICE) 3 CUPS
JAGGERY 1 CUP
DRY GINGER 1/4 TSP
ELACHI POWDER 1/4 TSP
COCONUT PIECES 2 TBLSP
GHEE 1 TBLSP
WATER 1/2 CUP

METHOD:

  • In a kadai, add ghee and fry the coconut pieces until golden brown.
  • Keep it aside.
  • Melt the jaggery in water and filter it to remove impurities.

  • Now in the same kadai, add the coconut pieces and the filtered jaggery water and bring it to boil.

  • Take a little water in a small bowl. This is to check the consistency of the jaggery.
  • Just add a few drops of nicely boiling jaggery into the water.
  • Add the dry ginger powder and elachi powder at this stage.

  • If you could able to make it a hard ball,then switch off the gas.
  • Otherwise allow it to boil till u reach the consistency.
  • Keep the pori in a wide bowl and pour the jaggery to it.
  • Mix it nicely with a ladle.
  • Greese your hands with a drop of ghee and make it balls when it is warm.

2) Aval Pori Urundai

INGREDIENTS:

Aval pori – 4 cups
Crushed Jaggery – 1 cup
Coconut sliced – 1 ladle
Cardamom powder – 1 tsp.
Pottukadalai – 1/2 ladle
Rice flour – 2 tablespoons

METHOD:

Take a wide plate and put the aval pori in it.
Dissolve the crushed jaggery in water , strain and make a soft ball consistency syrup. Remove quickly and add it to the aval pori. Mix well. Tap your hand with rice flour and shape to balls when warm.

 

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