Pori urundai karthikai deepam | murmura ladoo | puri unde recipe with step by step pics and quick video recipe. To get the perfect crispy pori urundai, here is the recipe.

this sweet puffed rice balls recipe Crispy and easy snacks/sweet recipe which can be prepared easily at home and is offered as a neivedyam to god on festive days especially on karthigai deepam which falls on december month.

Made with very few ingredients, this is one of delicious sweet recipe. It can be made with puffed rice, chana dal, poha, ground nut and the process remains the same for all the variety.

I would always suggest to fry the puffed rice for a minute, not only that it helps the sweet become crispy but removes any moisture and enhances the flavour as well.

rava ladoo, peanut ladoo, health mix ladoo, boondi ladoo, poha ladoo are also some of the varieties made on the festive days. out of all the sweets prepared on festive occasions, my favourite is nei appam, especially the dates appam.

how to make puffed rice balls with step by step instructions and video recipe given below.

Pori urundai recipe | puri unde recipe – video:

Pori urundai karthikai deepam | murmura ladoo recipe:

Print Recipe

pori urundai recipe

sweet puffed rice balls recipe

Cook Time20 mins

Total Time20 mins

Course: snacks

Cuisine: Cuisine of tamilnadu, Indian

Author: Jinoo Jayakrishnan

Ingredients

• 2 cups puffed rice
• 1 tbsp chana dal and ground nut
• 1/2 cup jaggery
• 1/8 cup water
• 1/2 tsp cardamom powder

Instructions

• Dry roast the puffed rice for just half a minute to one minute until nice aroma comes out of it. transfer it to a dry clean bowl and keep it aside until use
• In the same pan, add the jaggery and sprinkle little water to it. when it melts completely, add the cardamom powder and mix well
• Strain it to remove any impurities.
• Add the clean syrup again to the same pan.
• Heat it up in medium flame and keep stirring it
• when the drop from the ladle falls down with the string like consistency, put the flame to low as we are nearing the consistency at which we have to stop cooking the jaggery.
• to test the consistency exactly, put a drop of jaggery into the cold water or normal water. You should be able to make a firm ball out of it.
• If you are able to make a firm ball, stop cooking immediately and put the roasted puffed rice into the jaggery syrup.
• Now, immediately when the mixture is hot, apply oil over your palms and start making firm tight balls as soon as possible.

murmura ladoo | puri unde recipe |  Pori urundai karthikai deepam – Step wise instructions with photos:

• Dry roast the puffed rice for just half a minute to one minute until nice aroma comes out of it.
• transfer it to a dry clean bowl and keep it aside until use

• In the same pan, add the jaggery and sprinkle little water to it.
• when it melts completely, add the cardamom powder and mix well
• Strain it to remove any impurities.
• Add the clean syrup again to the same pan.
• Heat it up in medium flame and keep stirring it
• when the drop from the ladle falls down with the string like consistency, put the flame to low as we are nearing the consistency at which we have to stop cooking the jaggery.
• to test the consistency exactly, put a drop of jaggery into the cold water or normal water. You should be able to make a firm ball out of it.
• If you are able to make a firm ball, stop cooking immediately and put the roasted puffed rice into the jaggery syrup.
• I would always suggest putting the puffed rice into the syrup instead of adding syrup to puffed rice. Reason is If you are short of rice, you can add it immediately and mix but if you are short of syrup, then you have to prepare it again else balls will be less sweet in taste.
• Now, immediately when the mixture is hot,( ok atleast warm stage ), start making firm tight balls as soon as possible.
• If your mixture gets cool down, then put in again in stove for a second to get it heated and make balls again.

Food Advertising by