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Pori urundai
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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


  • 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


  • 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.



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.