Puffed rice balls/Pori unda

Puffed rice balls/Pori unda

I have made Pori Urundai many times,because my daughter favourite snacks.so now am confident  to make this and post in my blog.It is very soft.Its a karthika special sweet.It is easy to cook .Here Step by step process will be displayed.

Karthigai Deepam is a festival of lights, celebrated in the Tamil month of Kaarthigai. It is celebrated on the full moon day of the Kaarthigai month which coincides with Krithikai star. It is also considered as the extension of the Deepavali festival. The lighted lamp is considered an auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy. While the lighted lamp is important for all Hindu rituals and festivals, it is indispensable for Karthigai.

Ingredients

• Puffed rice - 4 cup
• jaggery - 3/4 cup
• Elachi powder - a pinch
• water
• Ghee/Oil

Method

•  Measure jaggery, add it to a bowl.  Now add water to it and dissolve it well.  Heat it for some time.  
• Strain it and remove the impurities.

• To the jaggery syrup, add Elachi powder, and heat it again. 

•   Check for consistency.  (Take water in a plate or bowl and add a drop of syrup to it. It should remain firm and should not dissolve.  It should form a non sticky ball when you roll it between your fingers.  That is the right consistency.) 

• Add the pori and switch off.
• Now stir well, so that pori gets completely coated with the jaggery syrup. By the time of stirring, the hotness would be hand bearable.Grease your palms with ghee or oil and roll them into tight balls taking care not to break the pori.
• Store in airtight container and enjoy.

Note

• Be careful in checking the consistency else making them into balls will be tough.
• If it hardens in the end for the last few balls then heat up the mixture for a minute to loosen then make balls.
• The color of the pori urundai totally depends on the jaggery variety. The method is the same for making aval pori urundai and also kadala urundai.