AVAL PORI URUNDAI

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Pori urundai is a traditional South Indian sweet made with puffed rice, paddy or poha and jaggery syrup. The crisp puffed rice, paddy or poha is coated in rich, caramel-like jaggery and shaped into compact balls while warm. It has a light, crunchy texture with a deep jaggery sweetness and roasted aroma, making it a popular festival snack.

Pori urundai is commonly made during festivals, especially popular during Krishna Jayanthi/Janmashtami or Karthigai deepam. It serves as a sacred offering (neivedhyam) to the God.

Pori urundai made with poha (“aval” in Tamil) is named as Aval pori urundai. The preparation method is usually the same, except the taste and the texture differs. Aval pori urundai has a crunchy, mildly chewy texture with a rich caramel-like sweetness along with the pleasant roasted aroma.

ABOUT THE RECIPE:

This is a traditional recipe, that we make in our home for generations. This recipe makes around 30 to 35 medium size aval pori urundai. We usually make it in large quantity, to share it with neighbours. Adjust the proportion of ingredients according to your preference.

Aval pori urundai can be stored in an airtight container, at room temperature for about 4 to 6 days.

INGREDIENTS FOR AVAL PORI URUNDAI:

• AVAL PORI – 5 CUPS
• JAGGERY (GRATED) – 1 CUP
• DRY GINGER POWDER – 1/2 TSP
• CARDAMOM POWDER – 1/2 TSP
• WATER – 1/2 CUP
• GHEE – 2 TBSP
• DRY COCONUT (FINELY CHOPPED) – 1/4 CUP

HOW TO MAKE AVAL PORI URUNDAI:

• Heat a kadai, and add the aval pori to it. Roast it on medium-low flame for 1 to 2 minutes.
• It should be slightly warm. Do not let it turn brown.

• After about 1 to 2 minutes or once it turns warm, transfer it to a large heat resistant mixing bowl.

• In the same kadai, add 2 tbsp of ghee.

• Once the ghee is melted, add the finely chopped dried coconut to it. Saute it until the coconut turns golden brown in color.

• Once the coconut turns golden brown in color, add them to the same mixing bowl along with the roasted aval pori.

• Add 1 cup of jaggery along with 1/2 cup of water to the same kadai. Turn the flame to medium-high.

• The jaggery melts and will start to boil. Also, add the cardamom powder and dry ginger powder to it and mix it well.

• It should be boiled until it reaches the candy consistency or soft ball consistency. Once the jaggery starts to boil, it takes around 10 to 12 minutes on medium-high flame to reach the soft ball consistency.

• To check for the consistency, add a drop of the syrup to plate or bowl containing water. Then try to roll it. It should form a soft ball. This is the perfect consistency.

• Once it reaches the perfect consistency, turn OFF the flame. Add it to the mixing bowl along with the roasted aval pori and fried coconut.

• Mix it immediately. Use a spatula to mix it. The jaggery syrup will be too hot to touch with bare hands.
• Once it is completely mixed, divide them into small portions. Apply little pressure, and roll each divided portion into balls. It should be rolled, while it’s still warm.

YUMMY AND DELICIOUS AVAL PORI URUNDAI IS READY.

VARIATIONS:

• Grated jaggery can be substituted with jaggery powder.
• Aval pori can be substituted with arisi (rice) pori or nel (paddy) pori.

PRO TIPS:

• Roast the aval pori just until it gets warm. Roasting it for a long time might change the color, taste and texture of the recipe.
• The jaggery syrup should be boiled until it reaches the soft ball consistency.
• To check for the consistency, add a drop of the syrup to plate or bowl containing water. Then try to roll it. It should form a soft ball. This is the perfect consistency.
• It should be rolled while it’s still warm. It will turn hard and crisp once it cools down, making it impossible to roll.
• Apply little pressure and roll it tight. This helps the pori urundai to hold it’s shape.