Saturday, February 22, 2014

Puffed rice balls / Pori Unda/pori urundai

Pori / Rice puffs - 4 cups
Jaggery – 1 cup
water  - 1/4 cup
Cardamom powder – 1/4 tsp
Oil/ Ghee - little 

Method of preparation:
Dissolve jaggery in  water and filter to remove impurities if any. Put it back again and continue boiling till you get the right consistency. Keep a small cup with water to test the consistency. The syrup should not be  too watery and too thick. The consistency of jaggery syrup should be in such a way that it should harden as soon as you as drop of it is added to should be able to make a soft ball with the dropped jaggery in water.
Add cardamom powder to the pori. Pour the jaggery syrup over the pori. Immediately mix it quickly to make sure the rice is well coated with jaggery syrup. Apply oil/ Ghee on your hands and and immediately take a handful and catch into balls tightly.. Jaggery hardens as it cools off. You should be real quick in forming the balls. When the jaggery becomes hard you can keep it on stove for a minute and make the pori warm and continue making balls.

 Poriunda is ready....the color of the pori unda depends on the color of the jaggery you use...We can store this and use.. Some also add dried coconut pieces  to pori .:)

Recipe Courtesy: Mrs. Nitha Mathish

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