Go Back
+ servings
Karthigai Pori Urundai | Aval Pori Urundai
Print Recipe
5 from 9 votes

Karthigai Pori Urundai | Aval Pori Urundai

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert, Festival Recipes
Cuisine: Indian, South Indian
Diet: Vegetarian
Servings: 20 servings
Calories: 80kcal

Ingredients

  • 6 cups Aval Pori
  • 1 ½ cups Jaggery / Vellam
  • ½ teaspoon Cardamom powder
  • ¼ teaspoon Coconut finely cut pieces

Instructions

  • In a pan, add the chopped coconut pieces and fry them in low heat until they are light brown. Remove and keep it aside to use later. I did not have coconut and hence skipped this.
  • In a wide pan, add the measured jaggery and about ½ cup of water. Let the jaggery melt and come to a boil. Strain the mixture and return it to flame again. The jaggery we get in US is usually free of any impurity and hence I skip the filtering part.
  • Let the syrup boil well and come to a soft ball 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 ball. The syrup should hold its shape intact and it will harden upon cooling. This is the right consistency of the syrup.
  • At this stage add the coconut pieces and cardamom powder. Mix well.
  • Add the measure Aval pori into the pan and mix well to combine. Turn off the heat and immediately start rolling them into balls.
  • This has to be done when the mixture is still hot. When it cools sown, 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.
  • If making the syrup in large quantity for both aval pori and nel pori, then we can add the syrup to the pori as needed and mix.
  • Let the rolled balls cool down completely and then store it in an airtight container.

Notes

It is important to use good quality Paagu vellam to make the pori urunadai. Crisp up the pori if it slightly old to make it fresh tasting again. The consistency of the syrup is very important to form the balls. If it is under or over cooked, we won't be able to roll it. The taste would still be good and we can serve as is, but to roll it into balls, the consistency has to be perfect. It comes by practice and could take couple of times before we master it. Roll the balls when the mixture is hot. If let to cool down, it will crumble and we won't be able to roll.

Nutrition

Calories: 80kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 5mg | Fiber: 1g | Sugar: 15g | Calcium: 5mg | Iron: 1mg