Pori orundai - preparation time 30 to 45 mins
For karthigai deepam i tried pori orundai first few pori orundai came out well. I am not fast enough to make the balls so pori started absorbing the vella pagu. Try in small quantity. The pagu will be hot so be careful while making the pori orundai.
Ingredients:-
Grated Jaggery - 1/2 cup
Water - 1/4 cup (To melt the jaggery and remove the dust)
Aval Pori - 1.5 cup or 2 cup
Rice flour - 2 tsp
Cardamon powder - 1 tsp
Chopped coconut - 3 tbsp
Preparation method:-
Using flour seive or filter remove the nice dust from the aval pori you got from shop. Or use a clean dry cloth and rub the aval pori so the dust will stick to the cloth. Keep this in air tight container.
Melt jaggery along with water. Remove the dust by filtering and boil it till the jaggery comes to thick consistency. Add cardamon, chopped and roasted coconut to boiling pagu.
When you drop the pagu in plate and cool it will become hard like small ball (when you hit it sound will come) this is correct stage.
Now mix the aval pori with the pagu.
Coat your palm with rice flour and take the pori pagu mixture to make balls. It will be hot and stick so be very careful. If it is very hot you can make balls after it is bearable.
If you find difficult it making balls don't worry it will taste well so you can serve in cups.
Note: You can add roasted groundnut/roasted bengal gram to this mixture and make pori orundai it will be tasty.
For karthigai deepam i tried pori orundai first few pori orundai came out well. I am not fast enough to make the balls so pori started absorbing the vella pagu. Try in small quantity. The pagu will be hot so be careful while making the pori orundai.
Ingredients:-
Grated Jaggery - 1/2 cup
Water - 1/4 cup (To melt the jaggery and remove the dust)
Aval Pori - 1.5 cup or 2 cup
Rice flour - 2 tsp
Cardamon powder - 1 tsp
Chopped coconut - 3 tbsp
Preparation method:-
Using flour seive or filter remove the nice dust from the aval pori you got from shop. Or use a clean dry cloth and rub the aval pori so the dust will stick to the cloth. Keep this in air tight container.
Melt jaggery along with water. Remove the dust by filtering and boil it till the jaggery comes to thick consistency. Add cardamon, chopped and roasted coconut to boiling pagu.
When you drop the pagu in plate and cool it will become hard like small ball (when you hit it sound will come) this is correct stage.
Now mix the aval pori with the pagu.
Coat your palm with rice flour and take the pori pagu mixture to make balls. It will be hot and stick so be very careful. If it is very hot you can make balls after it is bearable.
If you find difficult it making balls don't worry it will taste well so you can serve in cups.
Note: You can add roasted groundnut/roasted bengal gram to this mixture and make pori orundai it will be tasty.
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