Pori Urundai
Pori urundai binds puffed rice with jaggery syrup into balls, pressed while the syrup is still warm.
Jump to recipe ↓
20 mintotal
Prep 5 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Ensure the puffed rice is entirely crisp. If necessary, dry roast briefly in a warm pan for 2 minutes to eliminate any ambient moisture.
2 min
Place a heavy-bottomed pan over a medium flame. Combine the crushed jaggery and water, stirring gently until the jaggery completely dissolves.
Filter the hot jaggery liquid to discard any impurities, then return the clean syrup to the pan.
Boil the syrup until it reaches a 'Soft Ball' consistency. Test by dropping a bit of syrup into cold water; it should be moldable into a pliable ball.
Whisk the freshly ground cardamom powder into the finished syrup to infuse the flavor, then remove from heat.
Immediately introduce the puffed rice into the hot syrup. Toss rapidly and thoroughly so each kernel is uniformly lacquered with jaggery.
Lightly grease your palms with water or oil to prevent sticking. While the mixture is still hot, compress small portions tightly into round spheres.
Rest the ladoos at room temperature to cool and solidify structurally before transferring to an airtight container.
How to tell it's done
Light, airy, and exceptionally crunchy with a chewy jaggery binding.
Getting it right
Tip
The temperature of the jaggery syrup is the key. If you cook it too much, the ladoos will become rock hard; if undercooked, they won't hold their shape.
What to serve it with
Serve as a quick daily sweet snack, especially loved by kids in the evenings.
More Indian recipes to cook
Gujarati Doodhpak
Doodhpak simmers rice in milk until thick, thinner than a kheer and served in a bowl.
Gujarati Sukhdi
Sukhdi sets roasted wheat flour with jaggery and ghee into squares that keep for weeks.
Gujarati Surti Ghari
Ghari encases a khoya and nut filling in thin pastry and coats it in ghee, made in Surat for Chandani Padvo.
Hyderabadi Badam Ki Jali
Badam ki jali shapes almond paste into a lattice, a Hyderabadi sweet made without cooking.
Hyderabadi Double Ka Meetha
Double ka meetha soaks fried bread in saffron milk, the Hyderabadi wedding pudding.
Jain Anjeer Basundi
Anjeer basundi thickens milk with dried figs, made without onion or garlic.