Recipe for Nel pori Urundai
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Karthigai deepam recipe – Nel pori Urundai
Preparation Time – 15 minutes
Cook Time – 15 minutes
Recipe Category – Snack
Recipe Cuisine -Indian
Makes – 15
Nel pori – 4 cups, levelled (approx.)
Jaggery, powdered – 1/2 cup, heaped
Dry ginger powder (optional) – 2 pinches
Dry coconut bits (optional) – 4 tblsp
Roasted Sesame seeds (optional) – 1 tblsp
Ealchi – 1 powdered
Ghee – 2 tsp
- The Nel pori is cleaned to remove the skin. If there are any loose skins in the pori, throw it away.
- Measure the pori and keepit aside.
- Cut koparai coconut to small bit and roast them in ghe along with some sesame seeds.
- Powder Jaggery and elachi and keep it aside.
- Switch on the stove and in a kadai heat quarter cup of water with the powder Jaggery.
- Heat the jaggery untill it dissolves completely.
- Remove all impurities and add dry ginger powder , elachi powder, coconut bits, sesame seeds.
- Heat the mixture untill a soft ball consistency is reached. (That is if you pour little syrup in water and gather with hands, you should be able to form a non sticky soft ball (uruttu padham). Switch off the flame)
- Add the Nel Pori little by little and stir well. After this you have to act quickly. or the mixture will cool down and stick to the pan.
- Grease your hands and make small balls out of the mixture. press softly but firmly to make it hold the structure.
- Choose dark coloured jaggery for this, white ones may not yield good results.
- At last, the pori will stick to the pan, just heat it up a bit to loosen it and make use of it until the last pori.
- Make sure you reach soft ball consistency, otherwise balls wont hold its shape. Do the syrup in medium flame.
- Follow the same method for aval pori – you can make your own aval pori by roasting aval, thick variety until it pops.
- Do not add more than required otherwise wont hold shape the next day. The above measurement is only approx, so add and mix if needed only add everything.
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