Karthigai Deepam/Thirukarthigai is a traditional festival celebrated on the full moon day of Karthikai month by many. Earthern lamps are lighted in and around the houses and in Thiruvannamalai Temple, which is the Agni Sthal of Lord Shiva, it is celebrated in a grand manner. Pori Urundai is a traditional sweet made as Neivedhyam for this festival using puffed rice known as Aval Pori and New Pori. For a change, I used Jowar puffs for this recipe and it is as tasty and crunchy as the regular Urundai. Try this recipe for the upcoming festival. Karthigai Deepam wishes to all.
Ingredients:
- 110 Grams Jowar/Bajra Puffs
- 200 Grams Jaggery Powder
- 200 Grams Jaggery Powder
- 200 Grams Jaggery Powder
- 1/4 Cup Water
- 2 Tbsp Thinly sliced Coconut Pieces
- 1 Tbsp Ghee
- 1/2 Tsp Cardamom Powder
- 1/2 Tsp Dried Ginger Powder
Directions:
- Take the puffs in a greased a wide big plate. Mix coconut pieces.
- Heat a pan, add jaggery powder and water. Once it melts fully, filter out the impurities and continue heating till you get a thick syrup. To test the consistency of the syrup, take a small bowl, add some water and pour a tsp of syrup. You should be able to make a ball and when dropped on a plate it should make a 'ting' noise.
- Once the syrup is ready, add cardamom powder and dried ginger powder.
- Pour the hot syrup over the puffs and mix thoroughly.
- Grease your palm and make laddus when the mixture is still warm. Initially make rough balls and later can shape them well.
Note:
- Bajra puffs can also be used for this recipe.