Karthigai Deepam is fast approaching. So I tried arisi pori urundai. Came out very well. I have already posted aval pori urundai. This year Karthigai Deepam comes on 25 th November.
Let us see how to make Arisi Pori Urundai
Here is the quick video
Cooking time - 30 minutes
Yield - 20 urundai
Ingredients:
Arisi Pori - 100 gms ( 4 cup)
Jaggery - 200 gms ( 1 cup)
Ghee - 2 tsp
Water - 2 tblsp
Method:
Clean Pori. Dry roast pori and keep aside. Powder the jaggery.
When it dissolves strain it and again boil till it reaches rolling ball consistency. You have to add a drop of cooked Jaggery syrup in a bowl of water, then you should be able to roll like a ball. That is called rolling ball consistency.
At this stage add arisi pori and mix well.
Grease the palm with little ghee and make urundais(balls) when it is hot.
Note:
You can wet the palm in water and make urundai. When it is very hot you can wet or else you can make it with ghee.
Don’t wet all the time.If you wet all the time, the pori urundai will loose its crispness.
You can use rice flour instead of water.
You can add cardamom powder or dry ginger powder in the jaggery syrup.
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