KARTHIGAI PORI OR PORI URUNDAI

PORI URUNDAI OR KAARTHIGAI PORI:
Ingredients:
Puffed rice [pori] [aval pori or nel pori] -4 cups
Jaggery [ vellam][make into pieces - 1  -1 ½ cups
Coconut [chopped very small pieces]    - ¼ cup
Dry ginger powder                               -1 piece
Cardamom powder                               -4nos
Water                                                   -as needed
Oil or ghee                                          - 2 tbs
Peanut [nila kadalai][optional               -1 cup

Method:
Preparation of Jaggery syrup [vella paagu]: 

• In a thick bottomed broad pan pour water and jaggeries pieces and heat it.
• After it dissolved completely, filter the syrup using metal strainer to remove the impurities in that.
• Again heat the syrup and boil till you get the right consistency like soft ball in a low fire.
• Turn off and add coconut. 

NOTE: To check the exact consistency of the syrup, take a cup of water and pour few drops of syrup into it. It should not dissolve. If you take the drops and roll it between your 2 fingers, you can make a soft ball.

• Take a tray and put the puffed rice, dry ginger and cardamom powder now add jaggery syrup into tray slowly and mix it well.
• This should not stick much in your hand.
• Now grease your hand with oil and roll it like a ball of your desired size.
• When it is become hard keep it in the stove again for a minute to loosen the jaggery and start rolling it. 

NOTE: DON’T ROLL THE BALL [urundai] TOO TIGHTLY. Then it will become too hard to bite. Just roll it and press it softly. To add peanuts you have to dry fry that a little and mix with the puffed rice.