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pori urundai recipe

sweet puffed rice balls recipe
Cook Time20 mins
Total Time20 mins
Course: Starters
Cuisine: Indian, Tamilnadu cuisine
Author: Jinoo Jayakrishnan
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  • 2 cups puffed rice
  • 1 tbsp chana dal and ground nut
  • 1/2 cup jaggery
  • 1/8 cup water
  • 1/2 tsp cardamom powder


  • 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.