In India, every month some celebrations for God is done. In each state, we celebrate festivals for different God in different names.
In Tamil Nadu, in the month of karthigai, diva or deepam is lit in the home entrance. On one specific day, periya karthigai is celebrated. Many divas are lit on that day. We offer some prasadh for every pooja. For each festivals there are typical prasadh offered.
For periya karthigai, karthigai pori is usually offered to God. Other karthigai deepam recipes are sakkarai pongal, maa vilakku, aval payasam, semiya payasam, aval ladoo, pori urundai, potukadakali urundai, kadalai urundai, medu vada, masala pori, puran poli and masal vada.
- Karthigai Pori (nel pori) – 4 cups
- Jaggery (powdered) – 1 cups
- Pottukadalai – 1/2 cup (optional)
- Coconut – 1/2 cup
- Cardamom Powder – 1/2 tsp
- Dry ginger powder (Sukku podi) – 1/4 teaspoon
- Remove the husk from the pori.
- Sieve the pori using a sieve with a big hole (rawa salladai). It is to remove the dust and other particles from the pori.
- In a mixing bowl, add sieved pori add pottukadalai. Mix well.
- Dry roast the coconut pieces in a kadai.
- Saute till it becomes slightly brown in color. The moisture in the coconut will be fully evaporated.
- In a pan, add the jaggery .
- Add 1/2 cup water.
- Boil till the jaggery is completely dissolved in water.
- Filter it to remove the impurities.
- Heat the filtered syrup in a kadai.
- It will bubble up for sometime.
- Allow the mixture to thicken. If you pour little syrup in a bowl of water, it should form a ball shape when you roll it with your fingers. That is the right consistency. It is called as uruttu patham). Turn off the flame.
- At that stage, add cardamom powder and dry ginger powder. Stir it well.
- Now add the pori little by little to the jaggery mixture. Mix it gently using a big flat ladle.
- Finally, add dry roasted coconut to it. Mix it gently.
- Allow it to cool. Karthigai pori is ready for pooja. (When it is warm enough to hold by hand, take a ladle of the mixture and make orange sized balls dusting your hands with rice flour or with little ghee). Usually, karthigai pori is served as such, it is not made into balls. It is purely our choice.
- I have shaped few into balls.
- Dark colored jaggery gives a good look than the light yellow colored jaggery.
- Few pori will be stick to the pan. Just heat it up a bit to loosen it and make use of it until the last pori.
- If making balls, make sure you reach soft ball consistency, otherwise balls wont hold its shape. Heat the syrup in medium flame to avoid burning.
- Same method can be followed for aval pori – you can make your own aval pori by roasting aval, thick variety until it pops.
- For an extra flavor, coconut bits can be roasted in 2 tsp of ghee.
- Pottukadalai and sesame seeds are optional. I used buna chana alone.