Pori Urundai/ Puffed Rice Ball
Ingredients:
- Jaggery - 1/2 cup
- Water - little
- Ghee - 2 tsp
- Pori - 3 cups
Method
- Dry roast the pori in kadai for 2 minutes.
- Take the jagerry in a pan and add a little amount of water to it. Boil till they dissolve.
- Boil the syrup till its become frothy and thick. Keep the flame low.
- To check the consistency, pour a dash of syrup in a plate of water. Check if the syrup stays in a solid state without dissolving. This is the correct stage to switch off the flame.
- Add the puffed rice and ghee to the pan and mix it well. The mixing should be done very quickly.
- Apply some ghee on your palm; take a small amount of the warm mixture and make it into balls (tight).
