Nel Pori Urundai is an authentic South Indian sweet delicacy, prepared during festive seasons especially Karthigai Deepam. It is also enjoyed as a quick snack by kids who love sweet treats. This puffed rice snack is specially made during Karthigai Deepam, offering the perfect balance of crunch and sweetness. These golden-colored balls go beyond tradition and heritage, holding a special place in our hearts for their simplicity.

Nel Pori Urundai is offered as prasadam during temple festivals and made at home during pooja. This dish contains no artificial ingredients or preservatives. It is made of puffed rice and golden jaggery, binding it together to bring out flavours of the simplest ingredients.

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About Nel Pori Urundai

Nel Pori Urundai is a simple and humble dish that requires lots of patience and timing. Puffed rice (Nel Pori) is finely combined with jaggery syrup that is boiled to a thick consistency that is perfect enough to bind the ingredients. The jaggery syrup should not be hard. Once the syrup is ready, quickly mix the puffed rice and shape them into small balls with your hands before it cools down.

Nel Pori Urundai is similar to Pori Urundai except that the pori (puffed rice) is replaced with Nel Pori (puffed rice with bran). Nel Pori is commonly made during Karthigai Deepam festival in villages traditionally.

Back during my childhood days, I have never seen my ammama or amma making pori urundai at home for Karthigai Deepam. For us, Karthigai deepam was only about lighting lamps and bursting leftover crackers from Diwali. So when I first started blogging making pori urundai at home was fascinating for me, and felt proud when I got it right, also amma was all praises for me.

I have made Pori Urundai many times so now a bit confident with the consistency check. The consistency check is not that difficult, it comes just by practice. So I bought a pack of Nel Pori and made this Pori Urundai to post here.

You can check out Maa Vilakku Recipe and all the Karthigai Deepam Recipes that I posted a while back.

Nel Pori Urundai Ingredients

• Pori (puffed rice) - Use quality Nel Pori. Always clean the puffed rice and remove the husk.
• Jaggery - Use quality jaggery for best results. Strain the jaggery water before use. The color of your Urundai depends on the jaggery variety used.
• Ghee/ Oil - Grease your hands before you start making the balls.
• Cardamom powder - This is optional but adds immense flavor and aroma to the urundai.

Why this recipe works?

• Quick and Easy to Make
• No fancy tools needed
• Perfect Festive Sweet
• Kids-Approved
• Naturally Vegan & Gluten-Free

Similar Recipes

• Pori urundai recipe
• Karupatti pori urundai
• Chocolate pori urundai
• Karthigai aval pori
• Nel pori urundai
• More karthigai deepam recipes

How to make Nel Pori Urundai Step by Step

1.Measure jaggery, add it to a pan, add water and mix it well.

2.Heat it up for 2 minutes, let jaggery dissolve. Strain to remove impurities

3.Remove the nel(the husk) from the pori and clean it, Set aside.

4.Add the strained jaggery syrup to the pan and heat it up another time. Then add elachi powder and keep cooking in low flame. Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.

5.Now mix well, so that pori gets completely coated with the syrup. I added in 2 batches. Lastly, mix well so that the syrup coats the pori evenly.

6.After that, grease your palms with ghee or oil, roll them into tight balls taking care not to break the pori. Similarly repeat to finish.

If kept outside it will become soggy, therefore store in airtight container and enjoy.

Expert Tips

• Jaggery Consistency - Boil the jaggery till it turns into a syrup. Don't make it too runny. It won't bind. If the syrup is too hard, it will turn brittle.
• Mix Fast, Shape Faster - Once the jaggery and puffed rice are mixed, work quickly. Faster the better.
• Grease Your Hands - To avoid stickiness, apply a little ghee or water on your palms while rolling.
• Low Flame - Melt the jaggery on low flame to avoid burning and bitterness. Also while checking the consistency it is better to keep in low to medium flame.
• Flavor - Add a pinch of cardamom or dry ginger to enhance the flavor of Nel Pori Urundai.
• Small balls for Kids - Make smaller-sized balls for kids as they will love it.

Serving and Storage

This scrumptious Nel Pori Urundai is served as a festive snack during Karthigai Deepam. These balls are arranged beautifully on a traditional banana leaf or brass plate enhancing the festive mood.

Ensure the balls are completely cooled and store them in an airtight container to maintain the crunch and freshness. You can leave them at room temperature in a dry place for 5-7 days.

FAQS

1.Why are my urundais not binding properly?

Check the consistency before adding the Nel Pori. When the jaggery syrup doesn't reach its right consistency, urundais might not bind and form a ball.

2.What type of pori to use?

You can either use aval pori as I have used here or nelpori too. This recipe can be used to make kadala mittai, pottukadalai urundai too. Regular pori that is used for snacks can be used, but Nel Pori is always preferred for its texture and traditional taste.

3.What type of jaggery to use?

You can use any jaggery variety either the powdered ones or the hard balls. Just crush jaggery with water to get it dissolved easily. We need hard ball consistency in jaggery syrup for pori urundai.

4.Can I make this in advance?

Absolutely! You can make these balls and store them in an airtight container for up to one week.

5.Pori hardens at the end - not able to shape into balls?

Just heat up the pan for the pori to loosen, gather using a spatula then you can shape them into balls.

If you have any more questions on making of this Nel Pori Urundai do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Nel Pori Urundai? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aval Pottukadalai Urundai is a mild sweet made by using roasted aval, pottukadalai with ghee. It comes out soft and mildly sweet which looks nice on the plate. It has a mild nutty flavour. It is little different from usual ladoos because of the crispy poha texture inside.

It makes a nice treat for weekends at home. Kids especially like the soft texture and mild sweetness in it. It feels light to eat and still very satisfying. Its just a small variation to a regular ladoo routine. This is usually made for evening tea time when you want something quick and simple. 

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About Aval Pottukadalai Urundai

Aval Pottukadalai Urundai is an Indian sweet made with roasted poha and gram dal. In this recipe instead of using only one ingredient, aval and pottukadalai are added for flavour and texture. This make the ladoo light and crispy inside. 

The texture of this ladoo is soft to bite and has a nice roasted flavour. If roasted until golden and crisp, the ladoos stay firm and do not break easily. The ghee gives a rich flavour that blends well with the roasted aval. Cardamom powder adds a light sweet aroma which enhances the overall taste.

There are small variations you can try with this recipe, you add more roasted peanuts for extra crunch or even add raisins soaked in ghee for extra sweetness. You can also serve it plain or with a cup of tea. It is a flexible recipe, you can adjust based on your preference.

I usually make this as a quick sweet for the kids. Instead of making same ladoo again, this feels like a different idea to try.

Similar Recipes

• Karthigai sweet adai
• Nei appam
• Instant nei appam 
• Karthigai appam
• Thinai appam

Aval Pottukadalai Urundai Ingredients

• Poha - I used thick poha for this recipe and it gives light, crispy texture. You can use thin poha or even red poha if you prefer.
• Gram Dal - I used this for nutty flavour and protein. It adds richness and makes the ladoo more wholesome.
• Peanuts - I used roasted peanuts for crunch and extra nutrition. You can use deskinned peanuts or with skin based on your preference.
• Ghee - I used this for frying and flavour and it binds all the ingredients together and gives a rich taste to the ladoos.
• Sugar - I used brown sugar but you can use white sugar or jaggery. It adds sweetness and helps hold the ladoos together when shaping.
• Cardamom Powder - I added cardamom powder for mild sweet aroma. It gives traditional taste which pairs nicely with the roasted poha and gram.

How to make Aval Pottukadalai Ladoo Step by Step

1.First heat a tablespoon of ghee in a kadai, add poha roast until golden and crisp. Transfer to a plate and set aside.

2.Add gram dal and roast until golden, set aside.Now add peanuts and roast it. I had de skinned peanuts so used it. Remove the center white part  and discard it(this step is purely optional but I recommend if you are going to give this for kids).

3.Add poha to mixer jar first, grind it to a powder. Transfer to a mixing bowl. Now add roasted gram dal.

4.Add roasted peanuts and grind it to a powder. Now add cane sugar to it.

5.Pulse it few times just for blending. Cool down a bit then transfer to mixing bowl which already has poha mixture. Mix well.

6.Heat ⅛ cup ghee and add raisins, let it bubble up. Add it to the mixing bowl, add cardamom powder. The aroma was so tempting that I couldn't wait for the aval pottukadalai urundai to get ready.

7.After that mix well, take little mixture press and hold tight, shape them as ladoos. Finally shape them when its still warm so that it holds tight. Likewise repeat to finish. Aval pottukadalai urundai ready!

So to summarize, compared to other recipes this ladoo is easy to make and will be liked by all especially kids.

Expert Tips

• Roasting - I roast the poha, gram dal and peanuts separately until golden and crisp. This helps each ingredient cook evenly and add nice roasted flavour.
• Powdering - I grind each roasted ingredient to a powder separately first, so they mix evenly and the texture become uniform throughout.
• Ghee Temperature - I heat the ghee until it is warm and add raisins to let them soften. Do not make it too hot as it may burn the raisins.
• Mixing - I mix everything together while still warm so it blends nicely. Cool it slightly before shaping so it does not burn your hands.
• Shaping - I press and hold tight while shaping the ladoos. Shape them when they are still warm so they hold firm and do not crumble apart.

Serving and Storage

Serve this as snack with a cup of tea. It is best enjoyed directly or pair with milk or tea. Store leftover ladoos in an airtight box at room temperature for few days. It stays fresh and do not need refrigeration. You can keep it for upto a week if stored properly.

FAQS

1. Can I use regular sugar?

Yes, you can add white sugar or jaggery based on preference.

2. Why are my ladoos not holding together?

The mixture may need more ghee or you not pressing tight enough while shaping. Press firm so the ladoos hold their shape and do not crumble.

3. Can I skip cardamom powder?

Yes you can skip it, cardamom give nice aroma but ladoos taste good without it also.

4. Can I make it ahead?

Yes you can make it a few hours ahead and stay good for few days.

5. Can I skip removing peanut skins?

Yes, you can skip it if you don't mind the skins. But removing them make the ladoos smooth and nice in texture.

If you have any more questions on making of this Aval Pottukadalai Urundai Recipe do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aval Pottukadalai Urundai Recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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