Pori Urundai

Some more procrastination, and here I am again! 😀

I’m posting Karthikai Prasadams’ recipes on behalf of Amma, starting with Pori Urundai. I must admit the picture does not have urundais! I took the picture of the urundai mixture in a hurry as the urundais were being made by Amma.


  • Aval pori –  6 measures
  • Jaggery – 1 measure
  • Water – 1 measure
  • Fried Gram – 200 gms
  • Peanuts – 100 gms (roasted, shelled and halved)
  • Copra – 1 cup (finely chopped pieces)
  • Dry Ginger Powder (optional) – 1/2 tsp
  • Rice flour – 1/2 cup (to assist in making the urundais)


  • In a non-stick wok, take the jaggery and water and make a syrup till it forms a one-string consistency (When you take a little syrup between your thumb and forefinger and move your fingers apart, the syrup should form a single string between the fingers). You could also put the syrup to a another small test. Put a drop of the syrup in a small cup of water and check that it does not spread at the bottom of the cup. If it does not spread, the syrup is ready! If it spreads, keep on the flame for 1-2 more minutes and do the test once again.
  • In the meanwhile, mix together the aval pori, fried gram, shelled and halved peanuts, and the copra pieces.
  • Once the jaggery syrup has passed the one-string consistency test, immediately pour onto the dry mixture. Stir well without losing time.
  • Now, smear your palms with rice flour and make the urundais with small portions of the sweet mixture. Press the urundais firmly to ensure they do not crumble. Pori Urundais are ready to be attacked!

I absolutely love to enjoy the pori urundais at leisure, 1-2 days after the festival, while watching tv or while reading a nice book! 😉


3 responses to “Pori Urundai

  1. I never tried making any bakshanams so far, but the recipe will come in handy when I attempt to do it some day 🙂

  2. Sure…Im glad it will be of help.

  3. Latha Ramaprasad

    Hi , I was seeing your pori urandai recipe. It is perfect. But as I remeber your amma ,myself generally we use elakkai for flavor. Is it a new method or it is a ancient practise which I dont know. I know for vella katti we use ginger.(palakkad typical). Can u reply me soon!

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