Delicious World of Chefette Spicy

formerly Ladles and High Heels

Detailed Post with Pictures: Pori Urundai aka Puffed Rice Balls

6 Comments

Gluttony is described by most dictionaries around the world as over-indulging oneself with food. This is also what we have been doing at home since my mommy and daddy-in-law came from India a week ago. This is where I side-track from the topic of food. More than 75% of this world has a raw deal when it comes to in-laws. They are either the Cinderella stepmother kind or the nonchalant, I-care-a-rat’s-rear-about-what-you-do-in-your-life kind. I am one of the lucky 25% of the population. Coming to think of it, I am the even luckier 2% of the world with the most wonderful parents-in-law (and yes, an equally wonderful brother-in-law too, K!) ever.
pori urundai2I have awesome, bordering on hilarious, story about meeting them for the first time but I am saving that for later. As a girl who lost her father in her life, my daddy borrowed has become that constant father figure and everyone only knows that it is always merrier to have two mothers. And I have the best of em! So a lot of excitement has been happening (and all of them revolving around the baby of the family) since they arrived last Sunday with four huge suitcases, three of which were filled with Indian food! Food! Food! While we are still in the process of demolishing the stock, we had a South Indian festival called Karthigai yesterday which required a whole new and very specific set of goodies that we made at home. Ahem, okay, L Amma made at home and I clicked pics of and pretty much got in her way.

So this post might be picture-heavy, text-heavy and every other heavy there is. I went crazy with the camera, you see! Pori is nothing but puffed rice and Urundai is the process of molding the balls. So we essentially made Rice Krispies balls, a close cousin to Halloween popcorn balls. Instead of sugar syrup, we use jaggery syrup. Karthigai is the day we in the South of India celebrate the birth of Lord Muruga, Lord Ganesha‘s younger brother.

It also marks the beginning of the Tamil month of Karthikai. On this day, we make lots of delicious food, light rows of lamps and decorate the house with flowers. My grandfather used to enjoy watching us beautify the house. After a few minutes of offering our birthday wishes to Muruga, we would dig into the delicious Pori Urundais, reveling in the joy of the warm taste of caramelized jaggery-coated puffed rice.

The picture part of this post commences here. I have recorded the complicated method of making in pictured. Since Amma is a pro at making these sweet treats, she was pretty deft. I did my best to keep up with her. Some of my pics ended up being a complete failure but I managed to capture ’em all!

Freshly scraped coconut

Freshly scraped coconut

vellam

Powdered jaggery mixed with water, ready to be boiled

Puffed rice

Puffed rice

pagu

Boiling the jaggery… waiting for it to reach the right consistency is one of the toughest acts of patience. Ever.

The jaggery is done when  it forms a ball when a few drops are trickled into a cup of cold water

The jaggery is done when it forms a ball when a few drops are trickled into a cup of cold water and rolled with the tips of your finger

The jaggery solution is mixed with white sesame seeds, coconut scrapings and dry ginger powder, and the mixed with the puffed rice

The jaggery solution is mixed with white sesame seeds, coconut scrapings and dry ginger powder, and the mixed with the puffed rice

The mixture is finally shaped with loving hands and made into tight balls

The mixture is finally shaped with loving hands and made into tight balls

Lamps adorning the house

Lamps adorning the house

 

pori urundai

Ta da! They are finally ready to be offered to Lord Muruga for his birthday

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Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

6 thoughts on “Detailed Post with Pictures: Pori Urundai aka Puffed Rice Balls

  1. Superb! These Pori Urundais look so yummilicious! Kudos to your Mommy-I-L for patiently making them and to you for deftly capturing the process and the delicious product into your lens…

    • Akka, thank you so much. I realized the extent of her patience only when I watched her make it and pause whenever I asked her to so that I could quickly capture it 🙂

  2. They look so yummy! And pics have done justice to their yumminess 😀 boiling the jaggery is an art in itself…I rem my MIL doing likewise for Athirsam. And I cant help but notice how healthy even our Indian sweets:-D jaggery is da good kind of sweet unlike sugar. And ginger powder for good digestion even if we end up being gluttonous 😀 now I want some….courier plz !

    • I agree, Jai! Moms and MILs are such wonderful cooks that I sometimes wonder if we would ever measure up to them… the health part of Indian sweets is the best benefit ever. And jaggery is filled with iron also so it is the obvious winner when pitched against processed sugar!!

  3. awesome vaish :)it looks really yummy….could follow the recipe easilly thru pics itself….awesomatic work…dint make pori urundai this year..but next year i will surely make it using ur recipe.. 🙂

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