Nel Pori Urundai

நெல் பொறி உருண்டை (Nel Pori Urundai)

Nel Pori urundai is one of the traditional South Indian sweet. This is specially made for Karthigai Deepam. This recipe takes very less time to prepare. We have to concentrate on two important things to get best results. First one is, dry fry the pori into crispy pori and the second one is jaggery consistency. When I started to prepare this sweet, my kids can’t wait until finish. Also they can’t wait until it cools down. This is very similar to Rice Krispies Treats.

Ingredients for Nel Pori Urundai

Nel pori (puffed rice) – 4 cups
Jaggery – 1 cup
Water – 1/8 cup
Cardamom – 2
Dry ginger (sukku) – 1 pinch
Ghee for greasing

Directions

Dry fry Pori

Dry fry the pori in medium flame until it becomes crispy.
Once done, stop the flame and transfer pori into a bowl.
Some dust sticks in the pan, wipe clean the pan.
Transfer the pori back again into the pan.

Jaggery consistency

Heat jaggery in a pan by adding water.
Filter the jaggery water to remove any dust.
Transfer jaggery water to pan and boil in medium flame.
Add the crushed cardamom and dry ginger powder and mix well.
Take water in a small bowl.
Pour few drops of syrup into the water.
You should be able to take the jaggery out easily, make that into small ball.
Take a plate and throw jaggery ball, if it makes sound, the consistency is perfect.

Make Pori Urundai

Pour the jaggery syrup little by little into the pori.
Mix the pori and syrup until evenly mixed.
Transfer the mix into a mixing bowl.
Grease your hands with ghee.
Make the mix into balls. Make medium size ball, so that it dries fast.
Pori urundai ready.

Notes

Make pori urundai when it is hot, otherwise we can’t form shape properly.
Don’t make large amount of pori urundai at a same time, separate into multiple batches for easy handling.
Use big wide pan for mixing syrup and pori.
You can use rice flour to grease your hands instead of ghee.