We always search for some snacks to munch in between the meals. This pori urundai / puffed rice balls serves as a healthy snack for us. It has no added sugar and oil (Except little ghee used to grease the palms).
This pori urundai can be packed as a snack for school to kids. It is really easy to prepare at home. By practice the consistency of the jaggery syrup can be achieved easily. Try it once and you will never buy this from shop anymore.
- Puffed rice / Murmura / pori – 3 cups
- Powdered jaggery – 1⁄4 cup + 1 tbsp
- Cardamon powder – 1⁄4 tsp
- Ghee – to grease the palms
- If using whole jaggery, grate it.(Here I have used jaggery powder). In a mortar pestle, add cardamon and crush it well. Trasnfer the powdered jaggery and cardamon powder in respective vessels and keep them aside.
- Heat a kadai. Dry roast the puffed rice for 1 minute to remove the moisture. If the puffed rice is fresh and crispy then this step can be avoided. Keep the puffed rice in a bowl.
- In the kadai, add powdered jaggery and water. Turn on the flame and heat it.
- The impurities from the jaggery will float on the top.
- Filter the jaggery water separately.
- Heat the jaggery water in a kadai.
- Check for the consistency of the jaggery syrup by pouring a drop of jaggery syrup in water. If the jaggery syrup dissolves in water keep boiling the jaggery syrup.
- Check for the consistency again. If the jaggery syrup floats in water like oil then keep boiling it for some more time.
- Repeat it again. If the jaggery syrup rolls like a ball(uruttu padham) then turn off the flame. The required consistency is obtained now.
- Immediately add cardamon powder and dry roasted pori to the jaggery syrup. Give a gentle stir to it.
- Grease the palms with ghee. Pick up a portion of the the mixture and roll them into balls. It should be prepared when the mixture is still hot, otherwise the mixture will harden and making balls will be difficult.
- Prepare similar balls with the rest of the mixture in the same manner. Serve the crispy pori urundai.
- If towards the end the mixture becomes too hard, put the mixture back to the pan on gentle heat for few seconds. This will loosen the mixture.
- As a add on roasted gram/bhuna hua chana or grind coconut and dry ginger powder can be added.
- This pori urandai stays fresh and crisp for 3-4 days when stored in a air tight container.