Aval pori urundai - Sweetened balls made from flattened rice flakes and jaggery syrup. Come Thiru karthigai, pori undai is the main neivedhyam item prepared in almost every household. Apart from that pottukadalai urundai, nei appan, kunukku is also prepared. Milagi adai is made for the dinner. I remember my granny shaping the balls out of nel pori in big thaambalam(plate), on the previous of pooja. The urundais were not allowed to touch before the neivedhyam as well.
Ingredients:
I'm using aval pori, nel pori can also be used. Muzhu vellam or round vellam is used, paghu vellam can also be used. Cashews, raisins, cardamom, ghee are used.
Method:
Clean the aval pori, pour it in a wide plate or bowl.
Make Jaggery syrup.
Season ghee with cashews, badam, cardamom.
Mix jaggery syrup, seasoned ghee with aval pori.
Make balls while the mixture is hot enough to handle.
Storage: Stays good for a month in an airtight container.
Substitutions:
- Use nel pori instead of aval pori.
- Use karupatti or palm jaggery instead of normal jaggery.
Variations:
Add sesame seeds or peanuts or fried gram or badam, instead of cashews. Allow the sesame seeds to crackle, by dry roasting them, before adding them to the mixture
Hard stone consistency:
Melt the jaggery with 1/8th cup of water, allow to boil till it reaches stone consistency, meaning put a drop of jaggery in a bowl of water, gather the jaggery syrup from the water, if you able to make a firm and hard ball then the jaggery has reached hard stone consistency
Equipment's used: Saucepan/ kadai, seasoning pan, big thali/plate/thaambalam.
Recipe:
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| Aval pori urundai |
Flattened rice flakes balls sweetened with jaggery syrup
Total time taken: 30 minutes.
No. Of servings: 8
1 cup = 240 ml.
Ingredients with measurements:
Aval pori - 2 cups
Jaggery - 1.25 cup
Cardamom - 4
Ghee - 1 tbsp
Cashew - 2 tbsp
Water - less than 1/4 cup
Directions:
1. Heat a pan/kadai, roast aval pori slightly. Transfer to a plate and cool down.
2. Melt jaggery in a pan with water added till it reaches hard stone consistency.
3. Season the ghee with cashews, cardamom.
4. Pour the ghee over the pori.
5. Pour the jaggery mixture over pori and mix evenly with the ladle.
6. While it is still hot make balls by taking the pori mixture and pressing them with both the hands.
7. Store it in an airtight container.
Note:
Make balls while the mixture is still hot otherwise it will become difficult to make them.
Trouble shooting:
If it is not possible to make balls, warm the mixture in the stove top or microwave oven and try the same .
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