Pori Urundai Recipe. Tamil nadu style pori urundai recipe. With step by step pictures and video. Video recipe. Pori Urundai for Karthigai Deepam.
Pori Urundai / Puffed Rice Balls must be a nostalgic treat for everyone. I am no different. Its one of my favorite treats till this day. There used to be a “pori kaarar” or the “puffed rice vendor” who would frequent the residential streets often. The pori made it for a snack with coffee atleast twice a week. My mom never made pori urundai. She always bought it from my “pori karar” as his pori urundais were legendary. It was fresh and it was so damn crunchy and delicious. The days of the pori karar are long gone but the memories of buying pori urundai standing beside my mom waiting for Rajendar anna (my pori karar) to pack the puffed rice balls in old newspaper cones are still so fresh. Here is my version of pori urundai.
The main thing in this recipe is to boil the jaggery to the correct stage. That’s the only step that makes for the success of the pori urundai.
Here is the video of how to do pori urundai (karthigai deepam special).
STEP BY STEP:
Boil quarter cup water in a pan. Add in the cardamom powder and dry ginger powder. Add in the jaggery and let it boil until the jaggery is completely melted.
Strain the melted jaggery mixture to remove any impurities and sand. Add it back to the pan and start boiling the mixture again.
The mixture will slowly start to get darker as it boils.
When the mixture starts becoming syrupy, take a little bit of the syrup in a spoon and drop it in a bowl of water. Try gathering the mixture to form a ball. You should be able to form a nice firm ball (Refer the video above ). Once you reach this stage, remove the jaggery mixture from heat.
NOTE ON BOILING JAGGERY: Do not keep stirring the mixture with a spatula. Just use the handle of the pan to slightly move in a circular motion. (Refer Video) The mixture will be soupy at first. It will slowly become thick and syrupy. The jaggery will also turn into a dark amber colour. Once the firm ball stage is achieved, remove the pan from heat immediately. The jaggery will burn and will become bitter if boiled beyond this stage. CAUTION: The jaggery syrup is really hot. The skin might burn if it comes with direct contact.
Immediately add the jaggery mixture to the puffed rice (pori). Mix well with a spatula until thoroughly mixed. Take a small piece of the mixture and make into balls. Repeat with the remaining mixture and make balls. Set aside on a plate to cool. Do this fast before the mixture cools.
NOTE: If in case the mixture cools down and the pori is set, slightly microwave or warm it on the stove to loosen a bit.
STORING: Store in an airtight container. The pori urundais stays fresh for up to a week.
- 1/4 cup water
- 1/4 teaspoon dry ginger powder (sukku)
- 1/4 teaspoon cardamom powder
- 1 cup jaggery
- 4 cups puffed rice (pori)
- Boil quarter cup water in a pan. Add in the cardamom powder and dry ginger powder. Add in the jaggery and let it boil until the jaggery is completely melted. Strain the melted jaggery mixture to remove any impurities and sand. Add it back to the pan and start boiling the mixture again.
- When the mixture starts becoming syrupy, take a little bit of the syrup in a spoon and drop it in a bowl of water. Try gathering the mixture to form a ball. You should be able to form a nice firm ball. Once you reach this stage, remove the jaggery mixture from heat.
- Immediately add the jaggery mixture to the puffed rice (pori). Mix well with a spatula until thoroughly mixed. Take a small piece of the mixture and make into balls. Repeat with the remaining mixture and make balls. Set aside on a plate to cool.
Notes
NOTE: If in case the mixture cools down and the pori is set, slightly microwave or warm it on the stove to loosen a bit.
STORING: Store in an airtight container. The pori urundais stays fresh for up to a week.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sweets
- Cuisine: Tamilnadu
- 1/4 cup water
- 1/4 teaspoon dry ginger powder (sukku)
- 1/4 teaspoon cardamom powder
- 1 cup jaggery
- 4 cups puffed rice (pori)
- Boil quarter cup water in a pan. Add in the cardamom powder and dry ginger powder. Add in the jaggery and let it boil until the jaggery is completely melted. Strain the melted jaggery mixture to remove any impurities and sand. Add it back to the pan and start boiling the mixture again.
- When the mixture starts becoming syrupy, take a little bit of the syrup in a spoon and drop it in a bowl of water. Try gathering the mixture to form a ball. You should be able to form a nice firm ball. Once you reach this stage, remove the jaggery mixture from heat.
- Immediately add the jaggery mixture to the puffed rice (pori). Mix well with a spatula until thoroughly mixed. Take a small piece of the mixture and make into balls. Repeat with the remaining mixture and make balls. Set aside on a plate to cool.
Notes
NOTE: If in case the mixture cools down and the pori is set, slightly microwave or warm it on the stove to loosen a bit.
STORING: Store in an airtight container. The pori urundais stays fresh for up to a week.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sweets
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/pori-urundai-tamil-pori-urundai-recipe/
Orange chicken recipe inspired from the chain Panda Express. Crispy sauce coated orange chicken recipe. Asian Chinese inspired orange chicken recipe. Serve with rice or fried rice . Copycat Recipe. With step by step pictures.
We used to live in Del Mar, San Diego and just next to our apartment complex was a small little mall and they had Panda Express. It was my number one place for my fast food craving once a month. Sometimes twice. We all loved Panda Express and settled for orange chicken and rice. The sweet, tangy, spicy, crispy orange chicken was divine. I tried a lot of recipes and I am so happy to have finally found this recipe after a lot of tweaking that’s so good. Its really easy to make and I am sure you will love it.
For the Copycat Panda Express Orange Chicken marinade Take a bowl and add in the egg white, a tablespoon of dark soy sauce, a tablespoon of rice vinegar, a tablespoon of sugar and 1/2 teaspoon of salt. Whisk well. Add in the boneless diced chicken pieces and mix well to coat. Top the mixture with 1/4 cup of all purpose flour (maida), 1 tablespoon of corn starch, 1/4 teaspoon baking powder.
Note: Keep the chicken pieces small so it cooks even and crisps quickly. The marinade penetrates well if the pieces are small.
Combine well to coat the chicken pieces. Marinate the chicken for at-least 30 minutes to an hour. The egg whites and vinegar makes the chicken juicy and moist.
Deep Fry Heat oil in a pan until hot. Slide the marinated chicken pieces one by one in oil. If the pieces stick to the bottom, gently loosen with a fork to release. Do not crowd the pan. The pieces will stick together if crowded. Fry till golden and crisp. It will take about couple of minutes. Remove the pieces once they are golden and drain it on paper towels. Repeat until all the chicken pieces are fried.
For the Copycat Panda Express Orange Chicken Sauce Take a bowl and add in a tablespoon of minced garlic, a tablespoon minced ginger, a teaspoon of red chilli flakes, 1/2 cup orange juice, a tablespoon dark soy sauce, a tablespoon rice vinegar, a tablespoon sugar, 2.5 tablespoon tomato ketchup, 1/4 teaspoon salt. Whisk well to form a sauce. Take a wide pan and bring it to heat. Add in the sauce and let it simmer for five minutes till syrupy.
Add in the fried chicken pieces. Gently toss to coat for a minute. Add in the finely chopped spring onions and toss for one last time.
Tasty Panda Express Style Orange Chicken is ready. Get ready to eat. We made some serious copycat orange chicken. Serve with rice or fried rice.
For the marinade
- 1 egg white
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup all purpose flour (maida)
- 1 tablespoon corn starch
- 1/4 teaspoon baking powder
- 500 grams chicken, boneless, diced
For the Sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon red chilli flakes
- 1/2 cup orange juice
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2.5 tablespoon tomato ketchup
- 1/4 teaspoon salt
- 4 spring onions, chopped fine
Other Ingredients
- 500 ml sunflower oil / vegetable oil to deep fry
For the marinade
- Take a bowl and add in the egg white, dark soy sauce, rice vinegar, sugar and salt. Whisk well. Add in the boneless diced chicken pieces and mix well to coat. Top the mixture with all purpose flour (maida), corn starch and baking powder. Combine well to coat the chicken pieces. Marinate the chicken for atleast 30 minutes to an hour.
Deep Fry
- Heat oil in a pan until hot. Slide the marinated chicken pieces one by one in oil. Fry till golden and crisp. Remove the pieces once they are golden and drain it on paper towels.
For the Panda Express Orange Chicken Sauce
- Take a bowl and add in the minced garlic, minced ginger, red chilli flakes, orange juice, dark soy sauce, rice vinegar, sugar, tomato ketchup and salt. Whisk well to form a sauce.
- Take a wide pan and bring it to heat. Add in the sauce and let it simmer for five minutes till syrupy.
- Add in the fried chicken pieces. Gently toss to coat for a minute. Add in the finely chopped spring onions and toss for one last time.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Asian
