Pori Unda | Puffed Rice Balls

Pori unda or Puffed rice balls was a very tricky recipe for me. The first time I tried making it up, the pori just reduced consisderably in size after mixing with the jaggery. Never had the courage to try it again as the first time I finished the whole thing after none accepted to eat and I don't like dumping it in the trash.I am not a sweet savy person and so it was hard for me to finish. This time I was very careful in trying out the recipe and went through many websites before the attempt. And finally succeeded in making this correct. Its not very hard to make but definitely tricky like kappalandi mittai (chikki), if you lose the correct timing you end up making a chewy mittai. Check it out !!

 Preparation time~10 minutes
Cooking time ~ 10 minutes
Serves ~ 16-20 balls

Ingredients
puffed rice 3-4cups
jaggery 1/2 cup grated
water 1/4 cup
cardamom powder 1/2tsp
dry ginger powder(chukku podi) a pinch(optional)
ghee/oil to apply on hands

Method

• Keep the 3cups of puffed rice ready.And keep 1 cup of puffed rice separately,add as required.
• Heat a pan and add the grated jaggery with 1/4 cup water.When the jaggery is diluted,switch off flame.Strain the impurities and put it back on stove.Let the jaggery bubble up and wait till it reaches a one string consistency,then keep checking.Add the cardamom powder and dry ginger powder(chukku podi). Add a drop of jaggery in cold water,if it can be easily rolled in a soft ball then,the right consistency is achieved.Switch off flame,add in cardamom powder and dry ginger powder(if using).Immediately pour on top of the pori(puffed rice) and mix well(you may not use up the whole jaggery syrup,add as required to coat the puffed rice well.Also.if the syrup becomes very sticky with the puffed rice,add half to one cup more puffed rice).

(left is checking consistency of the jaggery,then mixing in the center and prepared balls in the right)

• Now,apply some ghee or oil on hand.And roll out the pori(puffed rice) in the palms and shape in balls without breaking the puffed rice.
• Store in air tight containers or serve just like that.

NOTES
* I tried mixing the puffed rice in the jaggery syrup once but the pori reduced considerably in size due to high heat.So, this time I added the jaggery syrup to the plate of puffed rice.This worked fine.

You may also try these-
* Peanut Brittle / Chikki(Kappalandi Mittai)
* Ellunda (Til laddu)
* Almond Sesame Brittle