Karthigai pori urundai
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Puffed rice bound with jaggery syrup, coconut bits and cardamom into balls, made for the festival of lamps, Karthigai Deepam.
Region: Tamil NaduOccasion: Karthigai Deepam (Tamil month of Karthigai, November–December)Time: 30 minServes: About 15 ballsVegan
Ingredients
- 4 cups puffed rice (pori)
- 1 cup grated jaggery
- ¼ cup water
- 2 tbsp small coconut pieces, lightly fried
- ½ tsp cardamom powder
- 1 tsp dry ginger powder (optional)
- Rice flour to dust the hands
Method
- Sieve the puffed rice to remove dust and keep it crisp in a large bowl.
- Dissolve the jaggery in the water, strain, and boil to the hard-ball stage (a drop in water forms a firm ball).
- Add the cardamom, dry ginger and coconut pieces to the syrup.
- Pour the syrup over the puffed rice and mix quickly with a spoon.
- While it is still warm, dust your hands with rice flour and press into tight balls.
History
Karthigai Deepam is one of the oldest Tamil festivals, mentioned in Sangam literature. Pori with jaggery is its traditional offering.
Significance
On Karthigai Deepam, homes are lit with rows of clay lamps and the great beacon is lit on the hill at Tiruvannamalai. Pori urundai and appam are offered and shared.