Pori Urundai

• Produce

  • 1 Ginger, Dry

• Baking & Spices

  • 1 Cardamom

• Liquids

  • 1/2 cup Water

• Other

  • Jaggery - 1/2 Cup
  • Pori (Puffed Rice - 4 Cups

Found on revisfoodography.com

Description

Ingredients

• Water - 1/2 Cup
• Jaggery - 1/2 Cup
• Cardamom powder - 1/4 tsp (adjust per taste)
• Dry ginger powder - 1/4 tsp (adjust per taste)
• Pori (Puffed Rice) - 4 Cups

Directions

• First heat a heavy bottom pan with water and jaggery in low flame. Keep stirring until the jaggery dissolves in the water.  Use a metal mesh filter and filter the jaggery syrup. Return the syrup back to the pan and increase the flame to medium. Add the cardamom and dry ginger powder and continue to stir until the mixture bubbles nicely and reaches the correct consistency. To check for the right consistency, Keep water in a small bowl. Add a drop of the jaggery syrup into the water and then try to roll it into a ball. When you are able to form a ball, it is the right consistency for the jaggery syrup. Turn off the flame.    Quickly, add the pori (puffed rice) to the pan and mix well until everything is combined and the pori is nicely coated.  Immediately, while the mixture is still hot, grease your palms with oil / ghee and shape it into balls.  Store in an airtight container and enjoy.