Snack

PORI URUNDAI – Puffed Rice Balls / Murmura Ladoo

PORI URUNDAI – Puffed Rice Balls / Murmura Ladoo

Pori urndai or murmura ladoo is a light and crunchy sweet recipe. I have shared Kara Pori recipe which is perfect during monsoon time. This puffed rice sweet ball is the one which you can enjoy during any time of the year.

Pori urundai is one of my favourite snack during childhood days. In our place every Monday we will have weekly Market (Santhai). Whenever my mom visit there she will buy me Pori urundai(pack of 5) and some Jack fruit. I will be waiting at the doorsteps to get that. Miss those days badly. Now I am preparing my favourite snack myself and sharing with you. For other Snacks click here.

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SERVING SUGGESTION :


AUTHOR : Dimple                           CUISINE : Indian
COURSE : Snack                               YIELD : 10 ladoo (balls)


INGREDIENTS :

  • Puffed rice / Pori / Murmura – 4 cups
  • Jaggery – 1 cup
  • Water – as needed
  • Coconut pieces- 2-4 Tbsp
  • Ghee – 1 Tbsp (opt)
  • Dry ginger powder – a pinch (opt)

PREPARATION :

  1. Keep all ingredients ready.

PROCEDURE :

  1. Dry roast puffed rice for 2-3 min.
  2. Dry roast coconut pieces until golden brown.
  3. Dissolve jaggery with very little water over medium heat. Filter the impurities and start boiling it.
  4. Boil until you get soft ball consistency. (Take some water in a bowl. Pour 2-3 drops of boiling jaggery syrup. Roll it using fingers. You should get a soft ball like consistency. If your syrup dissolves in water, try after few seconds)
  5. Add dry ginger powder and ghee. Turn off the heat and combine well.
  6. Add puffed rice and coconut. Add less at a time and combine it thoroughly.
  7. Grease your palms with ghee or rice flour. Take enough mix and make balls.
  8. Try to make it soon. If your mix come to room temperature you will not be able to make balls. Remember your hands will literally become red because of heat.
  9. Store the puffed rice balls in an air-tight container.

NOTES :

  • According to the colour of the jaggery your ladoos differ in colour. I have used light colour jaggery today. So my ladoos are in light colour.
  • Also you can wet your hands and make balls when the mix is still hot. Wet your hands before making each ball. Do not drop water drops in the mix. Just dip your fingers in water and rub between your palms. Take enough mix for one ball and press it using both hands.
  • Jaggery syrup consistency is the main thing for making this.
  • Coconut, ghee and dry ginger powder adds flavour. You can skip any of these or all of these.
  • If you are not able to make balls you can simply eat it using a spoon.
  • If your balls are not crispy there may be 2 reasons. One is your puffed rice is not crispy enough or your jaggery syrup is not in right consistency.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :

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14 thoughts on “PORI URUNDAI – Puffed Rice Balls / Murmura Ladoo

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