Karthigai Deepam is coming and I am sure all of us are busy preparing the Karthigai Deepam Delicacies - Aval Pori Urandai, Nel Pori Urandai and Kadalai Urandai.
Makes 15
Ingredients Required:
Aval Pori - 4 cups
Paagu Vellam/Jaggery - 1 cup
Water - 1/2 cup
Cardamon Powder - a big pinch
Dry ginger powder - a big pinch
Small Kopra/Dry Coconut Pieces - 2 tblsp
How to make?
Take the pori in a wide open vessel and remove impurities by hand if any.
Add the dry coconut pieces to this mix well and set aside.
In another vessel, dissolve the jaggery in warm water and filter it through a strainer so the impurities are removed.
Heat the jaggery, add the cardamon powder and dry ginger powder.
Keep a small bowl filled with little water beside, to test the paagu.
Once the jaggery starts to boil and froth, test whether the paagu consistency is achieved. This is done by dropping a little jaggery in the water, then try rolling it with your fingers. If it forms a hard ball without sticking , then the paagu consistency is achieved. Make sure that a hard ball is formed.
Switch off the stove and add this hot jaggery to the pori.
Mix fast with a spatula.
Apply some ghee on your palms and start making balls.
You do not have to make firm balls at first, just make loose balls and set aside in a plate, we can make nice round balls later.
Once you have placed the balls on the plate, now you can make them into firm perfect balls.
Store in an airtight container.
Notes:
Make sure that the hard ball paagu consistency is reached else you would not be able to form balls.
The jaggery would be very hot when you pour them over the pori, be careful.
Apply ghee over your palms before making balls.
You can also use rice flour instead of ghee but I feel that the glossy finish on the pori urandai would be missing hence I prefer to use ghee.
If you are not able to make balls, then it means that you have either removed the jaggery before the correct consistency or the quality of the jaggery is not good. In such a case you can just mix well and eat as it is.
If at the end you are not able to make balls because it has hardened, then you can reheat the mixture so the jaggery melts and continue the process.
Do not double the recipe to make at the same time as the paagu will harden towards the end.
Ingredients Required:
Aval Pori - 4 cups
Paagu Vellam/Jaggery - 1 cup
Water - 1/2 cup
Cardamon Powder - a big pinch
Dry ginger powder - a big pinch
Small Kopra/Dry Coconut Pieces - 2 tblsp
Take the pori in a wide open vessel and remove impurities by hand if any.
Add the dry coconut pieces to this mix well and set aside.
In another vessel, dissolve the jaggery in warm water and filter it through a strainer so the impurities are removed.
Heat the jaggery, add the cardamon powder and dry ginger powder.
Keep a small bowl filled with little water beside, to test the paagu.
Once the jaggery starts to boil and froth, test whether the paagu consistency is achieved. This is done by dropping a little jaggery in the water, then try rolling it with your fingers. If it forms a hard ball without sticking , then the paagu consistency is achieved. Make sure that a hard ball is formed.
Switch off the stove and add this hot jaggery to the pori.
Mix fast with a spatula.
Apply some ghee on your palms and start making balls.
You do not have to make firm balls at first, just make loose balls and set aside in a plate, we can make nice round balls later.
Once you have placed the balls on the plate, now you can make them into firm perfect balls.
Store in an airtight container.
Make sure that the hard ball paagu consistency is reached else you would not be able to form balls.
The jaggery would be very hot when you pour them over the pori, be careful.
Apply ghee over your palms before making balls.
You can also use rice flour instead of ghee but I feel that the glossy finish on the pori urandai would be missing hence I prefer to use ghee.
If you are not able to make balls, then it means that you have either removed the jaggery before the correct consistency or the quality of the jaggery is not good. In such a case you can just mix well and eat as it is.
If at the end you are not able to make balls because it has hardened, then you can reheat the mixture so the jaggery melts and continue the process.
Do not double the recipe to make at the same time as the paagu will harden towards the end.
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