Pori urundai/ Murmura ladoo is a sweet, crunchy and delicious recipe usually prepared during festivals like Kathikai Deepam. Though it involves only handful ingredients in its making it gets little tricky while making the jaggery syrup, which requires little patience, and at the very same time you will need to act fast after making the puffed rice mixture ready. But anything can be learned with experience and mistakes, so its ok if you don’t get it right the very first time, keep trying and you will master it. After the making i have added few notes to make it easy for beginners. So lets get to the making!
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Ingredients
Puffed rice/ Pori – 4 cups
Jaggery – ½ cup
Water – ½ cup
Cardamom powder – ¼ tsp
Dry ginger powder – a pinch
Rice flour – for dusting hands
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How to make Pori urundai with step by step images
In a pan add jaggery and water. Mix well until jaggery dissolves. Allow the mixture to boil in medium until it reaches soft ball consistency which takes place after string consistency.
When the jaggery syrup thickens and is bubbling well pour a drop of the syrup in a bowl of water to check the consistency. Soft 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 soft ball out of it. In the above picture you can see the ball made with jaggery syrup.
When jaggery syrup reaches the soft ball consistency put off the flame, add cardamom powder, dry ginger powder and puffed rice/ pori. Mix well.
Dust your hands with rice flour/ Ghee. (I usually dust my hands with rice flour as i don’t feel comfortable with 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.
Serve it and store the remaining Pori urundai/ Murmura ladoo/ Puffed rice sweet balls in air tight container and it will be good for a week.
Notes
Before you start the preparation keep the required things ready, this reduces confusion and tension.
Allow the jaggery syrup to boil in medium flame. Keep little water ready in a small bowl, so that you can add drops of syrup to check its consistency.
Remember that when the jaggery syrup dissolves in water its not the right consistency. The syrup should remain in water and you should be able to grab it and make it into soft ball.
Put off the flame as soon as the consistency is achieved.
Mix everything and start making balls immediately when yo are able to bear the heat of the mixture.
You can apply ghee to your hands while shaping the pori/ murmura as it gives little shine.
You can also dust your hand with rice flour while shaping, which is much easier to do, but the shine on the pori urundai/ murmura will be lost.
First shape all the mixture in imperfect rounds after which they can be made into perfect shapes.
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