Pori Urandai/ Puffed rice

Everyone  must be wondering why this post now right. 

You know what I made this pori urandai and coconut burfee for karthigai and was set to post it the next day and I downloaded all the pictures from  my camera to the lappy and then wisely wiped off all the pictures from my camera. Unfortunately it was destined for this post to be delayed and  what happened  was my lappy wouldn’t move a head at all  as it went blank – reason the whole charger point was not working. So all photos stuck there and no choice had to wait L. Just couple of days back I got my lappy repaired and retirieved my pictures from there J

Karthigai Deepam is a festival of lights celebrated in the Tamil month of Karthigai. All the houses will be decked up with rows and rows of lamps and it is a beautiful sight to see.

I have used the ordinary puffed rice  which is easily available in all supermarkets to make this recipe. 

Makes : 14  to 16 medium size balls

Ingredients:
Pori – 4 ¼  cup
Water  - ½ cup

Jaggery- 1 cup
Cardamom powder  & dry ginger powder - a generous pinch of both
Ghee - 1 tsp

 

Method

Heat ½  cup of water, add jaggery to it and let it melt and then  filter it so that we have to remove away all the impurities.

Add the cardamom & dry ginger powder along with  1 tsp of ghee to the jaggery and pour it into a heavy bottomed pan and allow it to boil. The jaggery should reach the  hard ball consistency, that is what we need for this.

How do you see the perfect pagu. Keep stirring when you pour a tsp of jaggery syrup to a cup of water, it should not dissolve, you must be able to make a  ball out of it. This is the right consistency. At this stage, switch off the flame and add the puffed rice to it and give it a good mix.

Now you have to act quickly. Grease your hands with ghee and quickly make balls out of it, when the heat is bearable. Initially you can make rough balls and then you can shape it nicely later.Happy munching J

Latha