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We hope you got insight from reading it, now let’s go back to puffed rice ball/ pori urundai recipe. You can cook puffed rice ball/ pori urundai using 2 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Puffed rice ball/ pori urundai:
- Prepare 4 cups Puffed rice , cleaned sifted 1/2 cup Jaggery
- Provide 1/4 cup water
Steps to make Puffed rice ball/ pori urundai:
- To begin with Heat a heavy bottom pan on medium heat. Slightly warm the puffed rice and keep it separately. Add jaggery and water to the pan and bring them to a boil, continuing to do so until the jaggery melts completely. - Once it is done, use a strainer to remove any coarse particles from the jaggery.
- Next, pour the strained jaggery back into the pan and heat it on medium heat, bringing it to a boil. - Once the jaggery is thickened. To check the consistency, add a drop of jaggery mixture in a little water you will get a ball texture. Now you can add the puffed rice
- Turn off the heat when done, and set aside for a few minutes to cool. - Take a small portion of the mixture between oiled hands and shape it into a medium balls. Do this as soon as possible because the mixture will take it's shape and firm up when it cools down completely.
- Finally, allow the Pori Urundai to dry a bit till it comes down to room temperature. Store the Pori Urundai or the Puffed Rice Balls in an airtight container.
Like this Indian sweet called Pori Urundai. Loosely translated, it means Puffed Rice Balls. I made sweetened puffed rice about a size of small lemon/lime. You have to do it immediately once it gets cold; it is difficult to make the balls. ( Instead ghee you can use rice flour to dust both hands, to prevent sticking balls to hand while shaping). Pori Urundai means Puffed Rice Balls.
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