Light, sweet & easy to make munchies
Pori is puffed rice and Urundai is a ball. Pori Urundai is a ball of puffed rice being held together with jaggery. I have been munching on these, called murmura ladoo in my neighborhood, for longer that I care to remember. A festive sweet that is sold in shops that specialize in South-Indian snacks.
Jaggery sweets have an amazing taste and there are so many of them. But the market is flooded with sweets made of refined sugar & because it is available and easy to use, most home made sweets are also being prepared with white refined sugar. Jaggery is not only tasty but also quite healthy, loaded with minerals & anti-oxidants. Powdered jaggery is available and having this makes it easier to use & the syrup preparation takes less time.
These Pori Urundais are easy to make. Three-step process. Melt the jaggery, pour it over the puffed rice and shape the urundai. For flavor, dry ginger powder and cardamom powder is added. The jaggery needs a little attention. It is melted in little water to make a syrup. When the spoon or ladle is picked up, the syrup should form a string. That is string consistency. The balls should also be shaped quickly. As soon as the jaggery syrup slighlty, enough to touch, shape the urundais.
Pori Urundai Recipe
- Puffed Rice / Pori / Murmura: 4 cups
- Jaggery Powder: 1 cup
- Dry Ginger powder: 1 tbsp
- Cardamom Powder: 1/2 tsp
- Keep the puffed rice ready in a large bowl
- Take the jaggery in a pan & add water. The quantity of water should be such that the jaggery is just immersed
- Turn on the stove and melt the jaggery on low heat. Keep string. The jaggery syrup should thicken to a string consistency i.e when lift the spoon/ladle, a long string should be formed
- Add the dry ginger powder & cardamom powder and mix well
- Pour the jaggery syrup all over the puffed rice & mix well
- Grease you palms with oil and as soon as the jaggery cools down a little, enough to touch, start shaping the urundais or balls