Ragi Pori Urundai, How to make Caramel Millet Pori Urundai

Light, crunchy, and kissed with golden caramel — this Ragi Caramel Pori Urundai is a modern twist on a nostalgic South Indian snack. Instead of the usual jaggery, we use just half a cup of sugar, cooked with a splash of water into a glossy amber caramel that wraps each puffed ragi grain in a sweet, crisp coat. With its earthy nuttiness from ragi and the toffee-like crunch from caramel, this guilt-light treat is perfect for evening tea, festive platters, or even a wholesome after-school bite. And with the festival season around the corner, there’s no better time to make and share these wholesome, crunchy delights with family and friends.

A Bite of History – Caramel Millet Pori Urundai

Pori urundai, a traditional Tamil sweet, is enjoyed during Karthigai Deepam, Krishna Jayanthi, and even Ganesh Chaturthi as a festive prasad. Traditionally made with puffed rice and jaggery to symbolize simplicity, unity, and sharing, this version uses puffed ragi for a wholesome modern twist with earthy flavor and added nutrition.

Ragi, or finger millet, though equally ancient, was more often used in porridges, flatbreads, and steamed dishes than in festival sweets. The idea of using puffed ragi pori in place of puffed rice is a modern twist that combines two traditional ingredients: the celebratory pori urundai and the nutrient-rich, hardy grain once prized by South Indian farmers for its stamina-boosting qualities. The swap keeps the cultural spirit alive while adding an earthy depth of flavor — and when coated in caramelized sugar, it bridges the past and present beautifully.

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Ingredients & Their Role – Ragi Pori Urundai

Ingredient	Role in Recipe
Puffed ragi (ragi pori)	The light, crunchy base that gives volume and a nutty, earthy flavor.
White sugar	Sweetener that caramelizes to form the glossy, crisp coating.
Water	Helps dissolve sugar and control caramelization speed.
Ghee	Greases hands and utensils, prevents sticking, and adds a mild aroma.
Cardamom powder	Adds a warm, sweet-spicy fragrance to the urundai.
Dry ginger powder (sukku)	Aids digestion, balances post-festival heaviness, and adds subtle warmth.

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Ragi Pori Urundai, How to make Caramel Millet Pori Urundai

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Sweet / SnackCuisine: South IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Crunchy puffed ragi balls coated in golden caramel — a wholesome twist on the classic pori urundai for festive celebrations.

Ingredients to make Millet Pori Urundai

2 cups, 2 Puffed ragi (ragi pori
½ cup, ½ White sugar
3 tablespoon, 3 Water
½ teaspoon, ½ Cardamom powder
¼ teaspoon, ¼ Dry ginger powder (sukku)
1 teaspoon, 1 Ghee (for greasing)

Directions to Make Millet Pori Urundai

Crisp the Pori
Heat a wide, dry pan over low flame. Add puffed ragi (ragi pori) and dry roast for 1–2 minutes until fresh and crisp. Transfer to a large mixing bowl.
Make the Caramel
In a heavy-bottomed pan, combine sugar and water.
Heat on medium flame, stirring until the sugar dissolves completely.
Stop stirring and let it boil. The syrup will bubble, then slowly turn pale yellow and finally golden amber.
Switch off the heat as soon as it reaches a uniform golden caramel color — caramel can burn quickly after this stage. Add Cardamom powder and sukku.
Combine and Coat
Immediately add the puffed ragi to caramel mixture. Using a greased spatula, mix quickly so every grain gets coated before the caramel sets.
Shape the Urundai
Grease your palms with ghee. While the mixture is still warm, take small portions and press them firmly into round balls.
Work quickly as caramel hardens fast.
Cool and Store
Place the shaped urundais on a greased plate. Let them cool completely before transferring to an airtight container.

Notes

1 cup = 250 ml

Directions to make Ragi Pori Urundai with step by step images

Crisp the Pori
Heat a wide, dry pan over low flame. Add puffed ragi (ragi pori) and dry roast for 1–2 minutes until fresh and crisp. Transfer to a large mixing bowl.
Make the Caramel
In a heavy-bottomed pan, combine sugar and water.
Heat on medium flame, stirring until the sugar dissolves completely.
Stop stirring and let it boil. The syrup will bubble, then slowly turn pale yellow and finally golden amber.
Switch off the heat as soon as it reaches a uniform golden caramel color — caramel can burn quickly after this stage. Add Cardamom powder and sukku.
Combine and Coat
Immediately add the puffed ragi to caramel mixture. Using a greased spatula, mix quickly so every grain gets coated before the caramel sets.
Shape the Urundai, Cool and Store
Grease your palms with ghee. While the mixture is still warm, take small portions and press them firmly into round balls. Work quickly as caramel hardens fast.
Place the shaped urundais on a greased plate. Let them cool completely before transferring to an airtight container.

Close-up of ragi caramel pori urundai with sukku, showing golden caramel coating on puffed ragi balls. — Millet/ Ragi Pori Urundai by Sandhya Riyaz

Pro Tips to make Caramel Millet Pori Urundai

Work quickly — caramel hardens fast, so have everything ready before starting.
Control the caramel color — stop cooking at a light golden amber for a mild flavor, or a deeper amber for richer toffee notes (but avoid burning).
Grease hands well with ghee to avoid sticking while shaping the urundai.
Tight pressing — press the mixture firmly into balls to ensure they hold shape, especially since less sugar is used.
Uniform size — shaping similar-sized urundais helps with even setting and presentation.
Refreshing the pori — roasting puffed ragi for a minute before mixing keeps it crisp after coating.

Serving Suggestions

Serve as a festive sweet for Karthigai Deepam, Krishna Jayanthi, or Ganesh Chaturthi.
Offer as naivedyam along with other traditional prasadam.
Enjoy as an evening snack with masala chai or sukku coffee.

Homemade ragi caramel pori urundai with sukku, ready to serve for Karthigai Deepam or Krishna Jayanthi.

FAQs – Caramel Millet Pori Urundai

Q: Can I make ragi caramel pori urundai without jaggery?

A: Yes, this recipe already uses sugar instead of jaggery. The sugar is caramelized to coat the puffed ragi, giving a crisp, glossy texture and toffee-like flavor.

Q: How to make soft ragi pori urundai with sugar?

A: For a softer bite, stop cooking the sugar syrup a few seconds before full caramelization. This will create a stickier coating that’s easier to chew, especially for kids and elders.

Q: Can I make ragi pori urundai in advance for festivals?

A: Yes, you can make them 3–4 days ahead. Store in an airtight container at room temperature to maintain crispness.

Q: What is the benefit of adding sukku to pori urundai?

A: Sukku (dry ginger powder) adds a gentle warmth, aids digestion, and balances heaviness from festive sweets, making it a traditional add-in for health and flavor.

Q: Can I use brown sugar for caramel pori urundai?

A: Yes, brown sugar can be used, but it caramelizes faster and may have a more intense molasses flavor. Watch the color closely to prevent burning.