Pori Urundai recipe
· 4 cups Nel Pori ( paddy flakes )
· ½ cup roasted gram dal/pottukadalai
· ½ cup small pieces of coconut
· Pinch of dry ginger powder
Testing for the consistency.
This thick drop whe n settles in cold water will firm up to form a small ball.
Time to quickly mix the pori with the syrup , first with a wooden or a steel spatula and then start making small clumps , keep them aside. like the pic showws below, at this stage dnt attempt to form a firm ball as it will be verybhot and very sticky.
When the clumps of sticky pori is somewhat cooled, you can start firming up the pori into tight balls.
Sieve the Pori put the
cleaned Pori in a large bowl, add pottukadalai and mix well.
Dry roast the coconut pieces slightly and keep
heavy pan melt the jaggery with ½ cup water, and make a thick syrup.
the consistency by dropping the syrup in a bowl of cold water, it should stay
firm and you should be able to form a ball, and when flung on the plate , it
will fall with a thud!
That is the correct consistency. Now add cardamom
powder, dry ginger powder and fried coconut pieces and mix everything well and quickly.
Next remove from stove and add the Pori and mix it
thoroughly using a spatula..
When it has slightly warmed and easy to hold in
palms, first make small lumps of the sticky pori and set aside separately as
shown in the pic, then apply some loose rice flour on the palms end now begin to firmly roll the pori into balls.
It will be possible now as we have set
aside the sticky pori into small manageable lumps.
You can grease the palms
with either ghee or oil too but rice flour works better..
Even if you are not able to make the balls, just
leave them loose as sweet pori and actually this is called Karthigai pori.
Same method for both types of pori urundai.