Karupatti pori urundai, Pori urundai with karupatti

Note

* 1 cup = 235 ml

How to make Karupatti pori urundai/ palm jaggery pori urundai with step by step images

1. In a pan dry roast pori/ murmura in low to medium flame for a minute, not more. Keep the roasted pori/ murmura aside.
   
2. Now in another pan add palm jaggery/ Karupatti and water. Mix well until jaggery dissolves. When the jaggery has dissolved strain it through a strainer to get rid of any dirt or sand.
3. Now pour the jaggery mixture back to the pan. Allow the mixture to boil in medium flame until it reaches hard ball consistency which takes place after string consistency. Hard ball consistency will be achieved in a minute or 2, so we need to be really very careful.
   
4. When the palm jaggery/ karupatti syrup thickens and is bubbling well pour a drop of the syrup in a bowl of water to check the consistency. Hard ball consistency is achieved when you put a drop of jaggery syrup in water it should not dissolve and you should be able to make hard ball (uruttu padam) out of it. In the above picture you can see the ball made with jaggery syrup.
   
5. When jaggery syrup reaches the soft ball consistency put off the flame, add cardamom powder, dry ginger powder and puffed rice/ pori. Mix well and you will that the palm jaggery leaves sticky strings, which means the texture is perfect. We need to be really quick as the mixture will harden quickly.
   
6. Dust your hands with rice flour/ Ghee. When you are able to bear the heat of the mixture take small portions of the puffed rice mixture and make it into improper balls first. After which you can shape them into perfect round. If the end/ last part of the mixture gets stuck in the pan/ turns hard heat the mixture in the vessels slightly in low flame and you will be able to make balls soon. Serve it and store the remaining karupatti Pori urundai/ Murmura ladoo/ Puffed rice sweet balls in air tight container and it will be good for a week.