Tuesday, December 6, 2011

Pori Urundai(Rice Puffs Balls)

Puffed rice(Pori) - 4 & 1/2 Cups(approx)
Jaggery - 1/2 cup
Cardamom - 1 no.
Water - a little to immerse jaggery
Ghee - to grease hands

Powder the jaggery and heat it with water just to immerse it in a broad vessel.
After it completely dissolves, filter it in a cloth or metal strainer to remove impurities.
Add cardamom powder to it and heat the syrup till it reaches a consistency of rolling ball. To check for the correct consistency, take water in a bowl and drop a few drops of syrup in the bowl. If the syrup doesnt dissolve immediately and able to form a loose ball and hold its shape, then the syrup is in the correct consistency.
Keep the fire in low, when the consistency is about to reach.
When the specified consistency is reached, remove immediately and add the puffed rice slowly and mix it until all the syrup in the bottom of the vessel disappears and the mixture should not stick in the hands. If its too sticky, then add more puffed rice to it and mix again.
Grease both the hands with ghee, and roll tightly into balls of your desired size.

Roasted sesame seeds and coconut pieces can also be added.
If the mixture hardens while making balls, heat the mixture in the stove for less than a minute and roll again.

Recipe Courtsey: Rak's Kitchen

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