NEL PORI URUNDAI WITH PALM JAGGERY, HOW TO MAKE PORI URUNDAI RECIPE
Nel Pori Urundai Recipe using palm jaggery. TamilNadu style pori urundai recipe. With step by step pictures and video. Video recipe. Pori Urundai for Karthigai Deepam.
Happy Karthigai deepam (Tuesday,10th December 2019). We usually make pori urundai for karthigai deepam with pori, ghee roasted coconut and peanuts. But this pori urundai is made using palm jaggery and nel pori. Today am posting the pori urundai recipe with nel pori so I thought this is the best time for me to try and post. Celebrating Karthigai deepam this year in India very happy and one more celebration on Karthigai Deepam is my mom’s Birthday.
nel pori is nothing but paddy with the husk is puffed and then sieved to remove the husks.
Even after we buy the Nel pori from the store, we have to make sure to clean it well to remove the remaining husk as it is very unpleasant to eat them.
I found a bag of aval pori in Perumal stores and my immediate thought was to make some Karthigai Pori Urundai | Aval Pori Urundai with it.
Check out my other Karthigai deepam recipes,
- Pori Urundai Recipe
- Preparation for Karthigai deepam
- kadalai urundai
- Manoharam Recipe
- Procedure for karthigai deepam
Bought this organic palm jaggery from the organic store. made this pori urundai, tastes amazing. do try this if you get this product or you can use the natural jaggery also.
Youtube video of how to make pori urundai (karthigai deepam special).
step by step procedure to make Karthigai Pori Urundai | Aval Pori Urundai
1. In a pan, add the measured jaggery and water. Let the jaggery melt and come to a boil.
2. Strain the mixture and return it to flame again. add ginger & cardamom powder.
3. Let the syrup boil well and come to a softball consistency. This means that when you drop a little bit of syrup in cold water, we should be able to gather it with our fingers and form a hardball. This is the right consistency of the syrup.
4. Add the measured nel pori into the pan and mix well to combine. once done switch off the stove and immediately start roughly rolling them into balls.
5. This has to be done when the mixture is still hot. When it cools down, it will become crumbly and will be hard to roll. Using some rice flour to dust the palms helps to bear the heat and roll. later roll the balls into perfect balls.
6. Let the rolled balls cool down completely and then store it in an airtight container. Nel Pori urundai is ready for karthigai deepam.
Nel Pori Urundai recipe using palm jaggery:
- 4 cup aval pori/Nel Pori/அவல் போரி / நெல் போரி
- 1 cup powdered jaggery/ வெல்லம்
- ⅓ cup water/தண்ணீர்
- A pinch dry ginger powder/உலர்ந்த இஞ்சி தூள்
- A pinch cardamom powder/ஏலக்காய் தூள்
- little rice flour for dusting/அரிசி மாவு
- In a pan, add the measured jaggery and water. Let the jaggery melt and come to a boil.
- Strain the mixture and return it to flame again. add ginger & cardamom powder.
- Let the syrup boil well and come to a softball consistency. This means that when you drop a little bit of syrup in cold water, we should be able to gather it with our fingers and form a hardball. This is the right consistency of the syrup.
- Add the measured nel pori into the pan and mix well to combine. once done switch off the stove and immediately start roughly rolling them into balls.
- This has to be done when the mixture is still hot. When it cools down, it will become crumbly and will be hard to roll. Using some rice flour to dust the palms helps to bear the heat and roll. later roll the balls into perfect balls.
- Let the rolled balls cool down completely and then store it in an airtight container. Nel Pori urundai is ready for karthigai deepam.
jaggery syrup consistency is very important. Keep the flame in low or medium. And ensure that the jaggery syrup has reached hard ball consistency.
Once the syrup reaches the consistency, immediately start adding to the pori
If your pori is not fresh just fry for while to make it a little crisp before proceeding to make the recipe.
while mixing the syrup with the pori keep the flame low. once the syrup mixed all over the pori then switch off the stove.
Tips to make Perfect Pori Urundai,
1. Remove the husk and dust from the pori before making the urundai.
2. jaggery syrup consistency is very important. Keep the flame in low or medium. And ensure that the jaggery syrup has reached hard ball consistency.
3. Once the syrup reaches the consistency, immediately start adding to the pori
4. If your pori is not fresh just fry for a while to make it a little crisp before proceeding to make the recipe.
5. while mixing the syrup with the pori keep the flame low. once the syrup mixed all over the pori then switch off the stove.
