Karupatti pori urundai, Pori urundai with karupatti

Karupatti pori urundai/ Palm jaggery murmura ladoo is a crispy, crunchy, delicious and healthy South Indian snack that can be easily prepared in no time with just handful ingredients.

Pori urundai/ murmura ladoo is often made in houses during KARTHIGAI DEEPAM festival which is almost there which is almost there and that’s why we have this post here. Pori urundai is traditionally prepared with jaggery but to make it more healthier thought to give it a try with karupatti/ palm jaggery and it really worked well. Many of them think that ball consistency/ string consistency cannot be achieved with karupatti/ palm jaggery but that is not true, karupatti can be used as a substitute for jaggery/ sugar too in dishes like these:

If you haven’t seen my previous posts about karupatti/palm jaggery here is the information:

“KARUPATTI/ PALM JAGGERY”, is world’s best and finest natural sweetener used in South India. Palm jaggery/ panam karupatti is rich in iron, Vitamin B, calcium, aids in easy digestion and is a great source of energy as well.

This palm jaggery is much healthier than sugar or other sweetener in the markets and we need to be really cautious in buying the unadulterated one. So in this recipe I have used “NATURAL MILLS” brand, but now shastha brand has also come with palm jaggery/ karuppatti packets. People living in USA can get hold of these brand in Indian stores and so far the best one.

Basically this karupatti is my new found love so whatever sweets I prepared this year I have made it with karupatti/ palm jaggery as it is healthy and has also the perfect amount if sweetness (very mild) so if you are also interested go ahead and try it out. Also it is very easy to get string/ soft ball consistency with karupatti than jaggery so beginners can surely try making dishes with this and it will be a no fail one. So let’s get to the making of murmura ladoo!

Karupatti pori urundai, Pori urundai with karupatti

2020-11-25 00:25:40

Serves 4

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. Pori/ Murmura/ Puffed rice – 1 ½ cups
2. Karupatti/ Palm jaggery – ¼ cup
3. Water – 2 tbsp
4. Cardamom powder – ¼ tsp
5. Ginger powder – 1/8 tsp
6. Ghee – 1 tsp (hands)

Note

* 1 cup = 235 ml

Instructions

In a pan dry roast pori/ murmura in low to medium flame for a minute. Keep the roasted pori/ murmura aside.
Now in another pan add palm jaggery/ Karupatti and water. Mix well until jaggery dissolves. When the jaggery has dissolved strain it through a strainer to get rid of any dirt or sand. Now pour the palm jaggery/ karupatti mixture back to the pan. Allow the mixture to boil in medium flame until it reaches hard ball consistency which takes place after string consistency. Hard ball consistency will be achieved in a minute or 2, so we need to be really very careful.
When the palm jaggery/ karupatti syrup thickens and is bubbling well pour a drop of the syrup in a bowl of water to check the consistency. Hard ball consistency is achieved when you put a drop of jaggery syrup in water it should not dissolve and you should be able to make ball out of it. In the above picture you can see the ball made with jaggery syrup. In the first try after putting it in water if it dissolves then allow the mixture to boil a little more and then check the consistency in the same method.
When palm jaggery syrup reaches the hard ball consistency put off the flame, add cardamom powder, dry ginger powder and puffed rice/ pori. Mix well and you will that the palm jaggery leaves sticky strings, which means the texture is perfect. We need to be really quick as the mixture will harden quickly.
Dust your hands with rice flour/ Ghee. When you are able to bear the heat of the mixture take small portions of the puffed rice mixture and make it into improper balls first. After which you can shape them into perfect round. If the end/ last part of the mixture gets stuck in the pan/ turns hard heat the mixture in the vessels slightly in low flame and you will be able to make balls soon.
Serve it and store the remaining karupatti Pori urundai/ Murmura ladoo/ Puffed rice sweet balls in air tight container and it will be good for a week.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Karupatti pori urundai/ palm jaggery pori urundai with step by step images

In a pan dry roast pori/ murmura in low to medium flame for a minute, not more. Keep the roasted pori/ murmura aside.
Now in another pan add palm jaggery/ Karupatti and water. Mix well until jaggery dissolves. When the jaggery has dissolved strain it through a strainer to get rid of any dirt or sand.
Now pour the jaggery mixture back to the pan. Allow the mixture to boil in medium flame until it reaches hard ball consistency which takes place after string consistency. Hard ball consistency will be achieved in a minute or 2, so we need to be really very careful.
When the palm jaggery/ karupatti syrup thickens and is bubbling well pour a drop of the syrup in a bowl of water to check the consistency. Hard ball consistency is achieved when you put a drop of jaggery syrup in water it should not dissolve and you should be able to make hard ball (uruttu padam) out of it. In the above picture you can see the ball made with jaggery syrup.
When jaggery syrup reaches the soft ball consistency put off the flame, add cardamom powder, dry ginger powder and puffed rice/ pori. Mix well and you will that the palm jaggery leaves sticky strings, which means the texture is perfect. We need to be really quick as the mixture will harden quickly.
Dust your hands with rice flour/ Ghee. When you are able to bear the heat of the mixture take small portions of the puffed rice mixture and make it into improper balls first. After which you can shape them into perfect round. If the end/ last part of the mixture gets stuck in the pan/ turns hard heat the mixture in the vessels slightly in low flame and you will be able to make balls soon. Serve it and store the remaining karupatti Pori urundai/ Murmura ladoo/ Puffed rice sweet balls in air tight container and it will be good for a week.