Pori Urundai

    During Karthigai deepam we will prepare Pori urundai .

Ingredient:

4 Cup-Pori

1 Cup-Jaggery

few-Cardamom

1/4 tsp-Dry ginger powder

1/4 cup-Processed dal

1 tbsp-ghee 

Method:

   Heat a kadai,when it is hot add pori,processed dal and roast it ,until it become crisp.

1.Take a wide bowl add jaggery and add 1/2 cup of water,Boil it and filter the jaggery to remove any impurities.

2.Boil it ,add crushed cardamom and dry ginger powder to it.keep stirring it.

3.When jaggery water form full bubble all over the vessel.Check it will reach hard ball consistency(paggu padam).

4.To check the consistency.Take a small bowl of water,add few drop of boiling jaggery into the water.It will be thick and you are able to make a ball.

5.At this you switch off the stove ..

6.Add ghee, pori and processed dal to this jaggery and mix well.

7.Grease your hand with ghee,make a ball quickly when the heat is bearable..

Note:
1.If you are not reaching the hot ball consistency,you didnot make ball and also the pori become soft.
2.If the mixture hardens,then you can warm it slightly and make balls.