Name: Karthigai Pori Recipe
Total time: 25 min
Yield: 3
Cuisine: South Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Karthigai Pori Recipe

Chitra

Crawler

South Indian

Vegetarian

Thick poha

Grated jaggery

Water

Cardamom powder

Ghee

Coconut bits

Fried gram dal/pottukadalai

Take a kadai and heat 1 tsp of ghee. Add 1/3 cup of poha (poha should be roasted only in batches). Roast in medium flame till it becomes puffy and slightly turns golden in color. It takes nearly 5 minutes to finish roasting one batch of poha. Remove in a plate. Repeat the same for the remaining poha and collect everything in a plate. Let it cool down. You have roast 1 cup of poha in 3 batches (1/3 cup per batch). Stay nearby and roast them patiently.

step 1

In the same kadai, dry roast the black sesame seeds till it crackles. It takes nearly 2-3 minutes. Remove them to the poha plate. In the hot kadai, put the fried gram dal and switch off the flame. It will become crispy in the heat of kadai. If your gram dal is fresh and crispy, you do not have to roast it, you can directly it mix with the roasted poha.

step 2

Chop coconut into small pieces. Heat 1 tsp of ghee and roast the coconut bits till golden in color. Stay nearby and roast till done. Remove in a separate bowl.

step 3

In a kadai, take 1/2 cup of jaggery and add 1/4 cup of water. Boil till the jaggery melts. Switch off the flame and strain the jaggery syrup using a metal strainer. Wash the kadai and add the strained syrup to it. Boil again till frothy and thick. Add cardamom powder(i used cardamom essence) and dry ginger powder(if using).

step 4

Keep the flame low to medium when the syrup starts to thicken. Now take little water in a small plate. Put few drops of jaggery syrup and try to gather them with your fingers. Syrup should not dissolve in water and you should be able to collect them and make a small ball with it. This is called soft ball consistency. Refer video for clear understanding.

step 5

Note:you cannot shape balls/urundai in this consistency. For making balls, you should boil jaggery syrup till it reaches hard ball consistency.

step 6

Once the consistency is reached, switch off the flame and add the roasted poha mixture, roasted coconut. Mix well and set aside. Initially the mixture may look sticky. But when it cools down, it will look separate and tastes crunchy. Offer god & enjoy!.

step 7

You can store this in an air tight box and enjoy for weeks.

step 8

Karthigai Pori - How to make Karthigai aval pori recipe - Karthigai deepam recipes

Chitra's Food Book

Karthigai Pori

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