Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe
Aval Pori and Nel Pori are the two traditional neivedhyam dishes prepared on the auspicious occasion of Thirukarthigai/Karthigaideepam. Puffed rice mixed with jaggery syrup along with cardamom and coconut pieces, is a wonderful sweet dish.
Servings: 6 people
Calories: 70kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 4 Cups Aval Pori / Nel Pori (Puffed Rice) 1 Cup - 250ml
- 1 Cup Grated Jaggery
- 2 tablespoon Finely Sliced Coconut
- 1 teaspoon Cardamom Powder
Instructions
- Heat a pan and add the finely chopped coconut pieces. Dry roast them on a low flame until they turn deep brown and all moisture has evaporated—this step is essential to ensure the crispness of the Pori Urundai. You’ll notice the coconut pieces start to crackle and burst slightly when perfectly roasted. Once done, set the fried coconut aside.2 tbsp Finely Sliced Coconut
- Add the grated jaggery to a pan and pour in ½ cup of water. Heat on low flame until the jaggery melts completely.1 Cup Grated Jaggery
- Once dissolved, strain the jaggery syrup to remove any impurities like dirt or sand.
- Return the strained jaggery syrup to the pan and boil it again, stirring continuously until it reaches stone consistency. To check, drop a small amount of syrup into water—it should not dissolve and should form a soft ball. The ball should be firm enough to hold its shape but not too hard. When dropped onto a steel plate, it should make a light tapping sound. This indicates the jaggery syrup has reached the perfect consistency for making Pori Urundai.
- Add cardamom powder and the fried coconut pieces to the syrup and mix well. Remove from heat.1 tsp Cardamom Powder
- Add the Aval or Nel Pori to the syrup and mix thoroughly until the puffed rice is well coated.4 Cups Aval Pori / Nel Pori (Puffed Rice)
- Transfer the mixture to a plate and spread evenly. Allow it to cool slightly.
- Once the pori mixture has cooled enough to handle, shape it into balls using your hands. If the mixture feels too hot or sticky, lightly dust your palms with rice flour to make shaping easier. Alternatively, you can shape the mixture into paruppu thengai cones.
- Repeat the same procedure for the other variety of Pori.
- The delicious Aval & Nel Pori orundai is now ready for neivedhyam.
Video
Notes
You can lightly dust your hands with rice flour to easily shape the pori mixture into round ladoos. For easier binding, you can increase the jaggery to 2 cups for every 4 cups of puffed rice—this ratio helps the Pori Urundai hold its shape perfectly.
Nutrition
Serving: 1Pori Urundai | Calories: 70kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g