Pori urundai - karthigai Pori

Recipe by
Total Time:
1 hour 10 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 3 Cup - of Nel Pori/Aval Pori/ Puffed rice.
  • 1 cup - Powered jaggery.
  • 1 cup - water.
  • 1/2 tsp - sukku podi / dry ginger powder.
  • 1/2 tsp - cardamom powder.
  • 2 tbsp - coconut pieces.
  • ghee - for greasing.

How to Make Pori urundai - karthigai Pori

  • In a kadai or pan, add powdered jaggery and water and mix well. Bring the mixture to boil.
  • Remove from fire and drain the jaggery water to remove dirt from it.
  • Add dry ginger powder, coconut pieces and cardamom powder to the mixture.
  • Heat it again on medium heat till the syrup thickens and reaches a soft ball consistency (that is, when a spoon full of jaggery mixture is dropped in a bowl of water, it should not dissolve but be thick enough to make a soft ball. Or a candid thermometer should show 240 degree F).
  • Immediately pour the syrup over the pori/puffed rice and mix it thoroughly.
  • Take a spoon full of the pori mixture and spread it on a lined tray.
  • This has to done very quickly.
  • Grease both palms with ghee and gently press the portioned mixture to balls.
  • Let it rest for 15 mins and then store in an airtight container.