Pori Urundai Recipe

Pori Urundai is a traditional South Indian sweet snack made with puffed rice and jaggery. It's light, mildly sweet, crunchy, and easy to make at home. A perfect sweet snack for any occasion!

Prep Time10

Cook Time20

Course: Sweet

Cuisine: South Indian

Keyword: Indian sweet snacks, Indian Sweets, murmura laddu, pori urundai recipe

Servings:

Calories: 66kcal

Author: Hari Chandana Ponnaluri

Ingredients

3 Cups Puffed Rice
½ Cup Powdered Jaggery
A Pinch of Cardamom Powder
½ Teaspoon Ghee

Instructions

Use fresh and crisp puffed rice. If it feels slightly soft, dry roast it on a low flame for a few minutes or until it is crisp again.
Add grated or powdered jaggery and a little water to a pan. The quantity of water should be just enough to immerse the jaggery. Let the jaggery dissolve completely.
Strain the jaggery syrup and return it to the pan, if there are any impurities.
Add cardamom powder to the syrup. Let the jaggery syrup cook until it reaches a soft ball consistency.
To check the consistency, take a little water in a cup and drop a few drops of jaggery syrup into the water. If it forms a firm ball that you can shape, it is ready. The syrup should not dissolve in water and you should be able to gather and form a non-sticky ball.
Reduce the flame to low and add puffed rice to the hot jaggery syrup. Mix everything well so the jaggery coats the puffed rice evenly. If you feel the laddu mixture is too sticky, add more puffed rice and mix.
Remove from the heat. When the mixture is still warm, grease your palms with ghee and roll the mixture tightly into round balls. Work quickly before the mixture cools and hardens.
Let them cool completely. They will firm up as they cool.

Notes

Syrup consistency is everything. If the jaggery syrup is undercooked, the pori urundai won't hold its shape and it will be sticky. If it is overcooked, they will turn hard. The syrup should reach a firm ball consistency. Keep a bowl of water ready to check the consistency quickly.

You need to work quickly while shaping laddus. Once you mix the puffed rice with syrup, you need to start shaping laddus as soon as the mixture is hot enough to handle. As it cools, the mixture hardens and becomes hard to shape into balls.

Nutrition