Monday, September 1, 2014

Pori Urundai | Puffed Rice Balls

Paagu Vellam / Jaggery – ¼ cup (Powdered)
Poori – 1 litre
Water as needed
Ghee – 1tsp

  • In a pan add powdered jaggery and add water till it immerses it. When the jaggery completely dissolves, strain it to remove the impurities.
  • Again bring it to boil for 5 minutes, at this stage add a tsp of ghee. To check the consistency of the paagu patham(in tamil),  take a small bowl with water and add a tsp of jaggery syrup to the water, it should not get dissolved.
  •  Also, use your fingers to roll jaggery syrup which is in the water, you should able to get a hard ball and does not stick with your fingers.
  • Switch off the flame.
  • In a wide bowl add the puffed rice to the jaggery syrup and mix it quickly to make sure the puffed rice is well coated with syrup.
  • Grease your palms with ghee and make rough balls quickly when it is warm.
  • To get a good round shaped pori urundai, place the roughly rolled balls in a wide vessel and rotate in both clock & anti clock wise horizontally.

   Enjoy the crispy and tasty balls...

  • For the above mentioned quantity, you should be getting approximately 18 to 20 balls.
  • Store it in airtight container, the crispiness will stay good for 3 to 4 days.
  • The measurement of the jaggery depends on the jaggery’s sweetness.

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