Pori urundai is one of the popular recipes of Tamil Nadu. It is also served as a neivedyam or simply as a snacks. Its a favorite snacks for all ages and is also a safe snacks for toddlers. I remember the days when we used to get these balls from the shop locally known as "Potti kadai". After having settled in my house in India, this is the first recipe that I had done for so long.
- Puffed rice - 1 packet
- Jaggery - 1 cup
- Water - 1/2 cup
In a heavy bottom vessel, heat the water. When it starts to heat up, add the jaggery and dissolve it thoroughly. Filter the impurities of the jaggery. Keep boiling the jaggery water and check for the consistency. This consistency is called "Paagu padham" in Tamil.
To check consistency, take a spoon of the jaggery water and dissolve it in a cup of plain water. At first the jaggery might completely dissolve in water. Next time it would not dissolve completely but you still cannot make a ball of it. The next time if you are able to make a soft ball of the jaggery, it is the right consistency to add the puffed rice.
Quickly, add the puffed rice and give it a stir, such that the jaggery sticks to all the puffed rice. When it cools down a little bit, start to make balls quickly. The balls must be made before the mixture cools down completely. Serve after it has completely cooled.
Sandhya of Sandhya's Kitchen has passed me the Kreative blogger award. And Priya of Priyas Recipes has passed me the Cheerleading Blog. Thanks a ton for all the encouragement and the support. It has been a long time since my last update. But it makes me happy to know that fellow bloggers remembered me when passing the awards