Home Sweet Pori urundai recipe, Karthigai pori urundai

Pori urundai recipe, Karthigai pori urundai

by Jeyashri suresh
6348 views
Pori urundai

Pori urundai recipe, Karthigai pori urundai – Jaggery balls made using pori murumura. Recipe of Karthigai pori urundai in Tamil with full video and step by step instructions.

Pori urundai is a traditional sweet we make for Karthigai deepam. We usually make pori urundai using Nel pori or Aval pori. I have posted Nel pori urundai recipe with full video in jeyashris kitchen. For people living abroad, we don’t get access to nel pori or aval pori. We do rarely get in some places. Even in Singapore we get Nel pori for making Karthigai pori.

This pori urundai is made using the Bhel puri pori. That is widely available in almost all Indian stores. Pori urundai is a very easy recipe.

Why my Pori urundais are not able to form balls?

The jaggery syrup should be in hard ball consistency, if it is not cooked it comes to a hard ball consistency, then you can’t form balls.

How to check hard ball consistency of jaggery syrup

When the jaggery syrup is boiling, take a few drops and put into a small bowl of water. You should gather that into a whole mass and make a ball. When you put that ball in a steel plate you should get a ‘tung ‘ sound.

How to trouble shoot or fix Pori Urundais

Unfortunately, you can’t fix it. If the jaggery syrup is not in the right consistency and you poured it on the pori, then you can’t fix it.

What other recipes we can make for Karthigai Deepam

We make appam, nei appam, adai, vella adai, manoharam and many more recipes. I have made a compiled post and click to see the Collection of Karthigai Deepam recipes.

   Pori urundai recipe

Pori urundai
Print Recipe
5 from 1 vote

Pori Urundai recipe

Karthigai pori urundai
Course: Karthigai deepam recipes, Sweet
Cuisine: Indian
Keyword: Festival recipes, karthigai deepam recipes
Servings: 10 urundais
Author: Jeyashri suresh

Ingredients

  • 3 cups Pori | murmura
  • 1 cup powdered jaggery
  • ¼ cup water
  • 1/4 tsp dry ginger powder | sukku
  • 1/4 tsp cardamom powder
  • 3 tbsp coconut bits
  • 1 tsp ghee + little for greasing

Instructions

  • In a pan add 1 tsp ghee and add the coconut bits.
  • Roast them till golden brown.
  • Take out and keep it aside.
  • Add jaggery powder in the pan.
  • Now add ¼ cup of water.
  • Let the jaggery melt.
  • Filter the impurities and add it back to the pan.
  • Boil till it forms a thick syrup.
  • Take few drops of syrup and put in a bowl of water.
  • When you gather it, it should form a mass and hardball consistency.
  • If you put this ball on a steel plate, you should hear a tung sound.
  • This is the right consistency.
  • Switch off the flame.
  • In a bowl add 3 cups of pori and the roasted coconut bits.
  • Add the jaggery syrup to this and mix well evenly.
  • Grease your hands with ghee and start making pori urundais.
  • Once it cools down, the pori mixture will stick to the bottom of the bowl.
  • Just show the vessel on the heat for few seconds.
  • It will loosen up and now you can proceed with making Pori urundais.
  • Now pori urundais are ready.
  • Store them in an airtight container.

Video

Notes

1.The hardball consistency is important, else you won't make the balls.
2. You can add a handful of roasted peanuts too, along with the coconut bits.
3. Use good quality jaggery for perfect color and texture.
4. Pori urundais stays crisp for 10 days in an airtight container.
  • In a pan add 1 tsp ghee and add the coconut bits.
  • Roast them till golden brown.
  • Take out and keep it aside.
  • Add jaggery powder to the pan.
  • Now add ¼ cup of water.
  • Let the jaggery melt.
  • Filter the impurities and add it back to the pan.
Karthigai pori urundai
  • Boil till it forms a thick syrup.
  • Take few drops of syrup and put in a bowl of water.
  • When you gather it, it should form a mass and hard ball consistency.
  • If you put this ball on a steel plate, you should hear a tung sound.
  • This is the right consistency.
  • Switch off the flame.
Pori urundai recipe
  • In a bowl add 3 cups of pori and the roasted coconut bits.
  • Add the jaggery syrup to this and mix well evenly.
Pori urundai
  • Grease your hands with ghee and start making pori urundais.
  • Once it cools down, the pori mixture will stick to the bottom of the bowl.
  • Just show the vessel on the heat for few seconds.
  • It will loosen up and now you can proceed with making Pori urundais.
  • Now pori urundais are ready.
  • Store them in an airtight container.
Pori urundai recipe

The hard ball consistency is important, else you won’t make the balls.

2. You can add a handful of roasted peanuts too, along with the coconut bits.

3. Use good quality jaggery for perfect color and texture.

4. Pori urundais stays crisp for 10 days in an airtight container.

You may also like

55 comments

Sharmilee! :) November 18, 2010 - 2:29 pm

Just yest I too posted Pori Urundai…urs looks perfect with the lovely color and texture…Happy Karthikai deepam to u n ur family!

Reply
Laavanya November 18, 2010 - 2:50 pm

Love the first picture 🙂 Sukku and vellam make a winning combination – love the pori urundais… Happy Kaarthigai

Reply
RAKS KITCHEN November 18, 2010 - 2:56 pm

I could smell those till here,hehe …Such bright pictures,kalakra po!!

Reply
Prathibha November 18, 2010 - 3:04 pm

nice urundai…Love them…..BTW the pics are also really beautiful

Reply
srividhya Ravikumar November 18, 2010 - 3:55 pm

perfect pori urundai..happy karthigai deepam jeyashri..

Reply
Lavi November 18, 2010 - 4:19 pm

Karthigai deepam kku ippovae readya…Superb!

Love the first pic, and the nice saree in it:)

Reply
Pavithra November 18, 2010 - 4:47 pm

Looks awesome jeyashri.. Happy Kaarthigai.

Reply
Nithya November 18, 2010 - 6:15 pm

Thats a classic pic and perfect recipe for the festival 🙂 I am waiting to make it. Just a day to go, will be doing it too 🙂

Reply
aipi November 18, 2010 - 7:11 pm

Wow..this is my and my papa's favorite..you made them perfectly..bookmarking it!

US Masala

Reply
Priya November 18, 2010 - 7:14 pm

Prefect looking pori urundais, feel like grabbing..sukku potta pori urundai yennaku udane venum..Happy Karthigai deepam dear..

Reply
SpicyTasty November 18, 2010 - 8:20 pm

lovely pori urundais!!!

Reply
Jagruti જાગૃતિ November 18, 2010 - 8:24 pm

you brought my childhood memories Jaya…looks droolworthy !

Reply
Sayali November 18, 2010 - 8:56 pm

Interesting Name of the recipe…Well jeyashri..if you have any recipe whcih is made from Broccoli …do participate in the Healing Foods- event Broccoli posted on my blog…

Reply
San November 18, 2010 - 10:55 pm

Perfect pori urundai jeyashri .I remember eating it in the childhood days .Inviting click .

Reply
Home Cooked Oriya Food November 19, 2010 - 2:24 am

me! Love it…
Haven't eaten it in ages….

Reply
Home Cooked Oriya Food November 19, 2010 - 2:24 am

me! Love it…
Haven't eaten it in ages….

Reply
Chitra November 19, 2010 - 5:28 am

useful post for karthigai.Nice step by step pics too. Iam gonna make it 2morrow. will have a look in this 🙂

Reply
PALATABLE November 19, 2010 - 7:02 am

Perfect shape and color, looks delicious dear…

http://treatntrick.blogspot.com

Reply
Premalatha Aravindhan November 19, 2010 - 7:34 am

Perfect jeyashri,romba nalla irukku…First picture super.

Reply
Sheeba Asariah November 19, 2010 - 8:49 am

….detailed recipe love it!!!

Reply
Rekha shoban November 19, 2010 - 11:35 am

super urundai…nice presentation and click!!Adavance happy karthikai deepam!

Reply
Sushma Mallya November 19, 2010 - 5:48 pm

Perfectly done and very yum

Reply
Dimah November 19, 2010 - 6:00 pm

This looks wonderful!

Reply
Akila November 20, 2010 - 2:07 am

wow looks so perfect… will going to try for tomorrow deepam…..

Reply
Shanthi November 20, 2010 - 8:02 am

Wonderful and perfectly done . Love the post with explanations. Happy karthigai

Reply
Kurinji November 20, 2010 - 9:18 am

looks perfect.

Reply
Sanctified Spaces November 20, 2010 - 2:03 pm

Happy Karthigai…

Reply
anu November 20, 2010 - 3:56 pm

hi jeya. I have heard this pori urundai is done using Aval pori or Nel pori, Is it okay to use normal Ayuda pooja's Pori.

Reply
admin November 20, 2010 - 11:54 pm

@anu, We genenrally use nel pori only, but here we dont get this so i always use this pori only

Reply
Sandhya Hariharan November 22, 2010 - 9:50 am

Awesome Jeyashri…
I didnt get nel pori and hence did not make it.. Just made Nei appams…
gr8 pic…..

Reply
Padhu November 22, 2010 - 10:40 am

Looks lovely!!

Reply
Gulmohar November 22, 2010 - 6:46 pm

Love them, but never tried at home..This looks so perfect and better than the store brought ones 🙂 Hope you had a great day on Karthikai

Reply
Jaisy James November 24, 2010 - 8:11 am

pori urundai looks yummy new 2 ur blog. looks colorful. pls visit my blog when time gets

Reply
soujanya December 7, 2011 - 3:30 pm

they look soo gud…perfect!!

Reply
Hemavathi Murari January 24, 2012 - 9:29 am

This is superb, bookmarked to try it out.

Ongoing Event: MurariAnniversary-Giveaway-2012

Reply
RENU November 25, 2012 - 3:05 am

jeyashree
iam nervous to make this…going to make it…for kartikey…lets hope it comes out well.

Reply
RENU November 25, 2012 - 2:36 pm

i made this today seeing ur recipe..it came out well..thanks a lot.

Reply
admin November 25, 2012 - 10:17 pm

Great to know hat renu. Thank u so much

Reply
Janani November 27, 2012 - 1:31 pm

happy karthigai deepam to u jeyashri

Reply
sathu November 15, 2013 - 1:56 pm

Halo Jshree
Used aval to make but udhiriyaga it came. cud not make balls any suggestion or tips to make it as a ball without redoing it again 1 cup aval — 1/2 cup vellam was themewasurement'

Thanks in advance

Sathya rajagopal

Reply
jeyashri suresh November 16, 2013 - 11:13 am

Sathya have you made the jaggery syrup till urutu padam. I have never tried with aval but i think it must be the same. I always make 3:1 measurement. Hope it works

Reply
sathu November 17, 2013 - 7:54 pm

thankyou so much … my patti makes it so it comes tht way 🙂
will do tht
sathya

Reply
sujishekar November 17, 2013 - 5:02 pm

Happy Karthigai Deepam. You are an angel for me.Your recpies are so easy to follow and foolproof. Thank you 🙂

Reply
Unknown November 18, 2013 - 3:52 pm

Thanks for posting. Keep up the good work. I always refer your recipes; it inspires people to try out. However, I have a question. I made this urundai it came out well but when we eat, the jaggery sticks in the tooth a bit. Do you have any idea what would have gone wrong?

Thanks in advance. Priya

Reply
jeyashri suresh November 20, 2013 - 1:42 am

Thanks a lot for trying priya. I guess the reason may be the the paagu may be soft ball consistency instead of hard ball consistency.

Reply
Lakshmi November 22, 2013 - 8:39 am

I came across you site accidentally and now I’m hooked to it! Your Karthigai Pori recipe came at the apt time and I tried it out on 17/11.It was a super hit among my family & my non-Tamil colleagues.Continue your good work of spreading the knowledge of our traditional recipes.

Reply
Anto December 4, 2014 - 3:23 pm

Looks tempting!! How long it would stays good? Can i able to store it for a week?

Reply
jeyashri suresh December 5, 2014 - 3:54 am

Yes can store for a week in room temperature.

Reply
Love2Teach December 10, 2016 - 7:42 pm

This recipe tasted really good. However I was unable to make balls, they just feel apart. What could be the reason?

Reply
Shoba J December 12, 2016 - 4:43 am

Help?????
I made it as per what's suggested. But unable to make it as urrundai. It's not forming. It's seperate…

Reply
jeyashri suresh January 5, 2017 - 7:52 am

the reasons for the pori not forming balls is the paagu are:
1.The paagu may not be in the right hard ball consistency
2.the pori must be more than the paagu
3.Pori must be very less and jaggery syrup is more.

Reply
manaswini December 10, 2019 - 6:29 pm

Thank you for the correct portions! Turned out well!

Reply
Deepa Arul November 29, 2020 - 4:17 pm

5 stars
Just tried it…followed the ‘tung’ sound for the hard ball consistency… came out really well. Thanks so much!

Reply
Priya December 1, 2020 - 10:35 pm

Hi madam, I tried the recipe and was able to make pori balls. But they were chewy. What would the reason

Reply
Jeyashri suresh December 2, 2020 - 2:11 pm

Hi, the pori may be kept open for some time and it becomes soggy. That’s why it is chewy.

Reply

Leave a Reply

%d bloggers like this: