Pori Urundai Recipe | Karthigai Deepam Recipe | Healthy Snack Ideas

     Pori Urundai - an easy snack made with puffed rice and jaggery. Pori/Murmura/mudhi/Parmal   names for puffed rice in different Indian states.Pori is basically made by puffing the rice in steam over a sand filled oven or by heating rice kernels under high pressure in the presence of steam.This also resembles popping the corn under high heat, am i right ?
   

      Murmura is a low calorie snack and is very filling .Now a days knowing its importance/low calorie people in US started adding it to their breakfast as a cereal or including in their snack as a nutritious bar.In India mudhi is widely used in chats,sweets,snack and in some states its a popular breakfast too.
      This sweet is made especially during karthigai deepam,why ? Lord muruga has liking towards pori and panchamirtham,that's why ..When you visit any murugan/skanda temple like palani,thiruchendur,kundrakudi, you can see street vendors selling puffed rice with roasted gram and jaggery.

      Bhel puri a very famous North Indian spicy snack prepared with murmura,chili powder along with some vegetables and coriander leaves.In south India spicy version or sweet version is prepared for kids evening snack.
      Previously i posted a recipe of spicy puffed rice which is much simpler.Sweet version is easy too,but it needs your attention from start to finish.If you leave itself in the stove then it may not turn as you want(You will not be able to form balls out of it).
      Important : Adding of jaggery makes it really nutritious for kids and adults adding iron to their diet.

If you are looking for kid friendly nutritious snack check sathu maavu urundai,Indian trail mix

Step by step picture recipe for making sweet puffed rice balls/pori urundai:

 Grate the jaggery .Add the jaggery to deep thick pan.Add 1/4 of water to it as well.When the jaggery melts strain the impurities using thin white cloth or any filter.Add the strained jaggery water to the deep dish and start making the jaggery syrup.

When the sugar syrup is thick and it doesn't dissolve after you add to the fresh water kept in a bowl ,its ready.

   

If the puffed rice is not fresh (not crispy) ,roast it for few minutes without burning in another pan.

Now you can add the puffed rice to the jaggery syrup and give a mix.It will be sticky but don't worry use a long spoon or ladle.When the mixture is warm(when you can handle) try to make rounds by pressing with your thumb.When you are not able to make shapes because of stickiness apply some ghee on your fingers and palms.

     

After finishing all the balls for quick rounds,you can press them hard to make a smooth round again.

Pori urundai is ready to enjoy.

 
 Note:

•     To check the jaggery syrup.When you add jaggery syrup to water it shouldn't dissolve.
•     You should be able to form balls out of the syrup that you poured in water.
•      If the balls is hard to press then you will end up in hard biting pori urundai.That's of course fine for adults but kids can't take it.
•   Try to grease your hands every time before you start making the urundai's.
•     Start while the mixture is warm,otherwise it will go crumbly or stick to the pan. It is edible though but you can't make balls out of it.   

                                                                                   Pori Urundai

                      How to make sweet jaggery balls with puffed rice 

 Cuisine: Indian   Category: snack Prep time:10 minutes  Cook time:15 minutes  Total Time:30 minutes Serves:14-15 balls

Ingredients:

• 5 cups puffed rice.
• 1/2 cup jaggery grated.
• 1/4 cup water.
• Coconut pieces(optional).
• Cardamom(optional).

Method:

•  Grate the jaggery .
• Add the jaggery to deep thick pan.Add 1/4 of water to it as well.
• When the jaggery melts strain the impurities using thin white cloth or any filter.
• Add the strained jaggery water to the deep dish and start making the jaggery syrup.
• When the sugar syrup is thick and it doesn't dissolve after you add to the fresh water kept in a bowl ,its ready.
• If the puffed rice is not fresh (not crispy) you can roast it for few minutes without burning in another pan.
• Now you can add the puffed rice to the jaggery syrup and give a mix.It will be sticky but don't worry use a long spoon or ladle.
• The mixture will be sticky,apply some ghee on your fingers and palms.
• When the mixture is warm(when you can handle) try to make rounds by pressing with your thumb.
• After finishing all of them ,you can press them hard to make a smooth round.
• Pori urundai is ready to enjoy.Store in airtight containers.