Aval Pori Urundai / Karthigai Pori Urundai


Hello my wonderful readers, hope you all are doing fine. Let me wish you all a very happy Karthigai Deepam hoping all our wishes would come true. Well, am thinking of baby steps to return to blogging as I'm still not sure where to start, also life is busy these days, my kiddo has started schooling hence it's kinda hectic to begin with. Still I feel so wronged for not blogging consistently esp when I've received so much of love and support for Kitchen Secrets and I cannot thank you enough for all the support you've continuously showed for this space, a big thank you from the bottom of my heart, I'll definitely try to keep updating with yummy recipes. Now coming off to the recipe, 









Ingredients:

4 cups, Aval pori
1/2 cup, Jaggery, powdered
1/8 tsp. Cardamom powder
4 tbsp.  Coconut bits
2 tbsp. White sesame seeds
A pinch of Dry ginger powder
1/4 cup Water, just enough to cover the jaggery
Ghee/ Oil for greasing



Instructions:

  • Dry roast the coconut bits until it is dry and golden brown. Set aside. In the same pan dry roast the seeds until it stops cracking. Set aside in a separate bowl.




  • Add jaggery + water in a wide deep bottomed pan and dissolve it completely over medium flame. Drain the syrup through a sieve to remove the impurities. Pour the syrup back to the pan and heat until it reaches soft ball consistency, which means, you should be able to make a soft ball without sticking when the syrup is dropped in the water. It will be glossy and soft just like in the pic.











  •   Remove the pan from the heat and add the roasted coconut bits, sesame seeds, dry ginger powder and cardamom powder. Mix well. 

  • Now add 2 cups of Aval pori and mix well. Do not dump all the pori at once. Always add little by little. Once thoroughly mixed, add another cup of pori and mix again. Now, take a look at the bottom of the pan to see if there is any syrup is still left if so, add another half cup or full cup depends on how much syrup is left and mix it thoroughly. Leave for a minute as it is. 


 
  •  Grease your hands with ghee or oil and take a big scoop of pori to form a ball. Make sure to apply more pressure by pressing them firmly while making them else it will fall apart soon.
  •  Line the pori urundai in a airtight container and seal it properly. It will stay good for one week at room temperature.










Notes:

  • Getting the correct consistency of the syrup is the crucial part, so pay attention all the time. Always keep checking for the consistency, the syrup would look little thick and concentrated when it reaches the soft ball consistency, immediately verify by pouring a little of the syrup in the water and check. Always keep the flame in medium.

  •  Make sure the pori is crisp and fresh, if not u may slightly roast them in low flame for 10 minutes. 

  • Always use a wide mouthed pan as it is easier to mix that way.

  • U may add more coconut bits if you wish as it will be very tasty after mixing it with the syrup.









Print Recipe:


This is title
How To Make Aval Pori

Prep Time : 5-10 mins | Cooking Time : < 20 mins | Serves : - | Cuisine : Indian

Author : Shanavi| Copyright : www.kitchensecretsandsnippets.com


This is title

PRINT THIS RECIPE

Ingredients:


4 cups, Aval pori
1/2 cup, Jaggery, powdered
1/8 tsp. Cardamom powder
4 tbsp.  Coconut bits
2 tbsp. White sesame seeds
A pinch of Dry ginger powder
1/4 cup Water, just enough to cover the jaggery
Ghee/ Oil for greasing

Instructions:

  • Dry roast the coconut bits until it is dry and golden brown. Set aside. In the same pan dry roast the seeds until it stops cracking. Set aside in a separate bowl. 


  •  Add jaggery + water in a wide deep bottomed pan and dissolve it completely over medium flame. Drain the syrup through a sieve to remove the impurities. Pour the syrup back to the pan and heat until it reaches soft ball consistency, which means, you should be able to make a soft ball without sticking when the syrup is dropped in the water. It will be glossy and soft just like in the pic.
  •   Remove the pan from the heat and add the roasted coconut bits, sesame seeds, dry ginger powder and cardamom powder. Mix well. 
  • Now add 2 cups of Aval pori and mix well. Do not dump all the pori at once. Always add little by little. Once thoroughly mixed, add another cup of pori and mix again. Now, take a look at the bottom of the pan to see if there is any syrup is still left if so, add another half cup or full cup depends on how much syrup is left and mix it thoroughly. Leave for a minute as it is. 

  • Grease your hands with ghee or oil and take a big scoop of pori to form a ball. Make sure to apply more pressure by pressing them firmly while making them else it will fall apart soon.

  •  Line the pori urundai in a airtight container and seal it properly. It will stay good for one week at room temperature.

Notes:

  • Getting the correct consistency of the syrup is the crucial part, so pay attention all the time. Always keep checking for the consistency, the syrup would look little thick and concentrated when it reaches the soft ball consistency, immediately verify by pouring a little of the syrup in the water and check. Always keep the flame in medium.

  •  Make sure the pori is crisp and fresh, if not u may slightly roast them in low flame for 10 minutes. 

  • Always use a wide mouthed pan as it is easier to mix that way.

  • U may add more coconut bits if you wish as it will be very tasty after mixing it with the syrup.


 Happy Cooking,
Shanavi 

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