Karthigai Pori Urundai

KarthigaiPoriUrundai

This year all the festivals and my blogging marathons got mixed up and  I posted two recipes in one day which I usually avoid. Even for combo dishes I post them as one and then later I segregate them or leave them as is. This week was one such week where thanksgiving, karthigai and blogging marathon all came together. But I didn’t want to bombard my space with more than two recipes on a single day. So I am posting it at my own pace. Hope you all had great karthigai deepam and here comes the prasadam or neivediyam that we usually prepare during Karthigai Deepam.

Now coming to karthigai deepam, according to wiki this festival has its reference in Ahananooru and this belongs to sangam literature which dates back to 200 B.C. to 300 A.D. It’s one of the ancient festival celebrated. There are legendary story associated with that or rather I should say I know only these two stories.

KarthigaiPoriUrundai

The first story: When Lord Brahma and Lord Vishnu fought among themselves to know who is greater, Lord Shiva appeared and said whoever finds my head and feet are the greatest. Both went for finding and they realized their mistake and let go of their ego. Then Lord Shiva appeared as a pillar of fire and it is believed that he appeared in Tiruvannamalai hills and that is celebrated as karthigai deepam.

The second story: Karthigai deepam is the day when Goddess Parvati combined all the six faces of Lord Karthikeya.

KarthigaiPoriUrundai

Back to recipe now. For this karthigai deepam recipe we need nel(paddy grains) pori. It is a simple recipe but the key thing is the jaggery consistency. Instead of adding tips in the notes section, I added them along with the steps.

Ingredients:

  • Nel Pori / Arisi Pori – 4 cups
  • Dry ginger powder / Sukku – 2 tsps
  • Elaichi powder – 2 tsp
  • Powdered Jaggery – 1.25 cups
  • Water – ½ cup
  • Rice flour – ¼ cup or as required to make balls.

Steps:

  • Add the Elaichi and ginger powder to the pori and keep in wide plate.

KarthigaiPoriUrundai

  • Heat a heavy bottomed vessel and add water and the jaggery.

KarthigaiPoriUrundai

  • Let it melt and keep mixing it till it reaches the soft ball consistency or Ketti Kambi Padham as we say in Tamil. It took me around 15 minutes.
  • Checking the consistency:
  • Keep a small bowl with water.
  • After 10 minutes  when it starts to bubble – start to check for the consistency.

KarthigaiPoriUrundai

  • Drop a small amount of jaggery syrup in the water. It should not lose its shape and spread out. It should settle down and you should be able to make small ball out of it and it should be soft. You should be able to press it.

KarthigaiPoriUrundai KarthigaiPoriUrundai

  • Now turn of the heat and slowly pour this mixture over the pori and mix it slowly. Care should be taken in the step. If you let the jaggery syrup sit the consistency will be lost and at the same time you need to mix the pori. If you can get help well and great if not do it slowly.
  • Now rub your generously with rice flour and start making round balls. As required keep applying the rice flour and shape the balls. Again this ball making process should be done when the syrup is medium hot if not it becomes difficult. Rice flour does help a lot.

KarthigaiPoriUrundaiKarthigaiPoriUrundai

Karthigai Nel Pori
Yields 18
Pori Urundai - A traditional sweet prepared with jaggery and puffed paddy grains /Nel pori for karthigai deepam.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. Nel Pori / Arisi Pori – 4 cups
  2. Dry ginger powder / Sukku – 2 tsps
  3. Elaichi powder – 2 tsp
  4. Powdered Jaggery – 1.25 cups
  5. Water – ½ cup
  6. Rice flour – ¼ cup or as required to make balls.
Instructions
  1. Add the Elaichi and ginger powder to the pori and keep in wide plate.
  2. Heat a heavy bottomed vessel and add water and the jaggery.
  3. Let it melt and keep mixing it till it reaches the soft ball consistency. It took me around 15 minutes.
Checking the consistency
  1. Keep a small bowl with water.
  2. After 10 minutes start to check for the consistency.
  3. Drop a small amount of jaggery syrup in the water. It should not lose its shape and spread out. It should settle down and you should be able to make small ball out of it and it should be soft. You should be able to press it.
  4. Now turn of the heat and slowly pour this mixture over the pori and mix it slowly. Care should be taken in the step. If you let the jaggery syrup sit the consistency will be lost and at the same time you need to mix the pori. If you can get help well and great if not do it slowly.
  5. Now rub your generously with rice flour and start making round balls. As required keep applying the rice flour and shape the balls. Again this ball making process should be done when the syrup is medium hot if not it becomes difficult. Rice flour does help a lot.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

11 thoughts on “Karthigai Pori Urundai

  1. Pingback: Kadalai Paruppu Sundal | Channa Dal Sundal

  2. Wow this one is one of my favourite among traditional sweets, nostalgia where my grandma used to make it during school vacations. … thanx for bringing back those memories. … awesome.perfect for the festival season….

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