👋Hi friends,
its been a long time ...almost 3.5 months..since I posted my last recipe..
huh I was totally busy..infact I wanted to post this recipe during karthigai deepam...but totally held up😕... so anyway..here comes my next recipe..
PORI URUNDAI... actually this is made on karthigai deepam in south india( Tamil nadu)..
I initially did have lots of disaster with this recipe..but at last I found the trick..so do go through the notes to avoid first time disasters..once I found how to make the jaggery syrup with 1string consistency...this has become an easy snack at home..this is a healthy alternative for children, rather than chips and other junk foods..
I add roasted gram dhall in this pori urundai, you can also add roasted peanuts too.
so lets get to the recipe..
PORI URUNDAI / MURMURA LADOO RECIPE:
INGREDIENTS:
MURMURA/PORI/PUFFED RICE - 3 CUPS
JAGGERY (POWDERED) - 1 CUP
GHEE - 10-12 TBSP
ROASTED GRAM DHALL - 1/4 CUP
WATER - AS REQUIRED
ELACHI POWDER(CARDAMON) - 5-6 PODS( OPTIONAL)
HOW TO MAKE PORI URUNDAI/MURMURA LADOO
first of all keep all the pans ready, this will make the process simple..
I am going to use a wide mouth kadai to roast the murmura and gram dhall. then boil the jaggery in a pan with little water and filter the impurities.
again I use the same kadai to prepare the jaggery syrup.
first start roasting the murmura /pori in a medium flame with 2-3tbsp of ghee. even though the murmura is crisp, roasting in ghee makes it more crisp and gives a flavor of ghee
now remove the pori/murmura from the flame into a big plate. in the same pan add more ghee and roast the gram dhall in a very low flame.. the gram dhall will get burnt easily so fry in a low flame..
once the gram dhall is roasted add the roasted dhall with murmura, mix them slightly
simultaneously boil the powdered jaggery with little water just to immerse the jaggery, I used 1/4 cup of water for 1 cup of jaggery. no need for any string consistency, we are boiling it until the jaggery dissolves in water so we can filter the jaggery for any impurities..
now filter the hot jaggery water( not syrup just boil it to melt the jaggery) into a thick kadai .
now bring the syrup to boil in medium flame until we get 1 string consistency or a soft ball consistency..you can add elachi at this step, which is completely optional.
after almost 10 minutes of boiling the syrup becomes little thick, u can see the sides of the kadai as to how much it has reduced..
I got the perfect 1 string consistency after about 25 minutes, but this depends upon the jaggery , kadai and various factors, so just see if u have a soft ball consistency / 1 string consistency ( refer notes)
you can compare the above picture with previous picture, you can see how the string is formed.
also the entire jaggery syrup will be with bubbles..
now switch off the flame immidietly, add the roasted murmura/pori along with the gram dhall to the kadai and start mixing immidietly.
once you don't see any white murmura , after mixing thoroughly transfer the contents to another plate. apply ghee in the hands and start making balls/ladoo ..
now finish the remaining ball with greased hands. try to make the ball when the content is slightly hot, else you may find it difficult to make the balls..
store in an airtight container once the ladoos are in room temperature.
NOTES:
these are some important points which might help you..
1. always filter the jaggery syrup as there may be impurities in the jaggery.
2.roast the murmura with ghee, so you get a nice flavor of ghee in the ladoos.
3.to find the soft ball consistency, pour the jaggery syrup in a plate with little water. it shouldn't melt in water, instead it should form a soft ball, you can remove it and feel a soft consistency.
else go with 1 string consistency, try to touch the syrup using pointer finger and thumb..1 string will be formed( refer my home made chocolate recipe for a pic of 1 string consistency)
4, if the syrup is very hard, the ladoo may become very hard to make balls and very hard to eat.
similarly if the syrup is watery the murmura will become soggy.. so be sure about 1 string consistency..
5. its optional to add roasted peanut, elachi..since we don't like elachi flavor in pori urundai I haven't added.but if you want you can add when the jaggery syrupis boiling.
So, I guess most of the points are covered..so don't wait for karthigai deepam, do make this healthy snack for your kids anytime.. and enjoy.. do get back to me if you have any queries.. I will try my level best to answer them.
will be back soon with sweet pongal..hopefully before pongal..
iniya pongal nal valthukkal...
be back soon..
until then..
happy cooking...👋
its been a long time ...almost 3.5 months..since I posted my last recipe..
huh I was totally busy..infact I wanted to post this recipe during karthigai deepam...but totally held up😕... so anyway..here comes my next recipe..
PORI URUNDAI... actually this is made on karthigai deepam in south india( Tamil nadu)..
I initially did have lots of disaster with this recipe..but at last I found the trick..so do go through the notes to avoid first time disasters..once I found how to make the jaggery syrup with 1string consistency...this has become an easy snack at home..this is a healthy alternative for children, rather than chips and other junk foods..
I add roasted gram dhall in this pori urundai, you can also add roasted peanuts too.
so lets get to the recipe..
PORI URUNDAI / MURMURA LADOO RECIPE:
INGREDIENTS:
MURMURA/PORI/PUFFED RICE - 3 CUPS
JAGGERY (POWDERED) - 1 CUP
GHEE - 10-12 TBSP
ROASTED GRAM DHALL - 1/4 CUP
WATER - AS REQUIRED
ELACHI POWDER(CARDAMON) - 5-6 PODS( OPTIONAL)
HOW TO MAKE PORI URUNDAI/MURMURA LADOO
first of all keep all the pans ready, this will make the process simple..
I am going to use a wide mouth kadai to roast the murmura and gram dhall. then boil the jaggery in a pan with little water and filter the impurities.
again I use the same kadai to prepare the jaggery syrup.
first start roasting the murmura /pori in a medium flame with 2-3tbsp of ghee. even though the murmura is crisp, roasting in ghee makes it more crisp and gives a flavor of ghee
now remove the pori/murmura from the flame into a big plate. in the same pan add more ghee and roast the gram dhall in a very low flame.. the gram dhall will get burnt easily so fry in a low flame..
once the gram dhall is roasted add the roasted dhall with murmura, mix them slightly
simultaneously boil the powdered jaggery with little water just to immerse the jaggery, I used 1/4 cup of water for 1 cup of jaggery. no need for any string consistency, we are boiling it until the jaggery dissolves in water so we can filter the jaggery for any impurities..
now filter the hot jaggery water( not syrup just boil it to melt the jaggery) into a thick kadai .
now bring the syrup to boil in medium flame until we get 1 string consistency or a soft ball consistency..you can add elachi at this step, which is completely optional.
after almost 10 minutes of boiling the syrup becomes little thick, u can see the sides of the kadai as to how much it has reduced..
I got the perfect 1 string consistency after about 25 minutes, but this depends upon the jaggery , kadai and various factors, so just see if u have a soft ball consistency / 1 string consistency ( refer notes)
you can compare the above picture with previous picture, you can see how the string is formed.
also the entire jaggery syrup will be with bubbles..
now switch off the flame immidietly, add the roasted murmura/pori along with the gram dhall to the kadai and start mixing immidietly.
once you don't see any white murmura , after mixing thoroughly transfer the contents to another plate. apply ghee in the hands and start making balls/ladoo ..
now finish the remaining ball with greased hands. try to make the ball when the content is slightly hot, else you may find it difficult to make the balls..
store in an airtight container once the ladoos are in room temperature.
NOTES:
these are some important points which might help you..
1. always filter the jaggery syrup as there may be impurities in the jaggery.
2.roast the murmura with ghee, so you get a nice flavor of ghee in the ladoos.
3.to find the soft ball consistency, pour the jaggery syrup in a plate with little water. it shouldn't melt in water, instead it should form a soft ball, you can remove it and feel a soft consistency.
else go with 1 string consistency, try to touch the syrup using pointer finger and thumb..1 string will be formed( refer my home made chocolate recipe for a pic of 1 string consistency)
4, if the syrup is very hard, the ladoo may become very hard to make balls and very hard to eat.
similarly if the syrup is watery the murmura will become soggy.. so be sure about 1 string consistency..
5. its optional to add roasted peanut, elachi..since we don't like elachi flavor in pori urundai I haven't added.but if you want you can add when the jaggery syrupis boiling.
So, I guess most of the points are covered..so don't wait for karthigai deepam, do make this healthy snack for your kids anytime.. and enjoy.. do get back to me if you have any queries.. I will try my level best to answer them.
will be back soon with sweet pongal..hopefully before pongal..
iniya pongal nal valthukkal...
be back soon..
until then..
happy cooking...👋
