Karthigai Nel Pori
Pori Urundai - A traditional sweet prepared with jaggery and puffed paddy grains /Nel pori for karthigai deepam.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 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.
Add the Elaichi and ginger powder to the pori and keep in wide plate.
Heat a heavy bottomed vessel and add water and the jaggery.
Let it melt and keep mixing it till it reaches the soft ball consistency. It took me around 15 minutes.
Checking the consistency
Keep a small bowl with water.
After 10 minutes start to check for the consistency.
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.
Now turn off the heat and slowly pour this mixture over the pori and mix it gradually. Please be careful while mixing the jaggery and the pori. If you let the jaggery syrup sit, you will lose the jaggery consistency, but at the same time, you need to mix it with the pori. If you can get help at this stage, please opt for it, if not do it slowly.
Now rub your palm 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.