Aval Pori - Aval Pori Urundai - Karthigal Deepam Recipes - Snacks

Ingredients needed
   Aval Pori - 4 cups
   Jaggery (paagu vellam) -3/4 cup
   Coconut pieces/bits -2-3 tbsp
   Cardamom powder - 1/2 tsp
   Dry ginger powder/sukku powder -1/4 tsp
   Ghee - 3/4 tsp
   Rice flour for dusting

Preparation
Melt jaggery in 1/4 cup of water and filter it to remove any impurities.





Method

Boil the jaggery water, add coconut bits, cardamom powder, dry ginger powder and ghee.

Boil on medium flame until you get a soft ball consistency. When you drop a tsp of jaggery syrup into a cup of water, it should not dissolve but you should be able to collect it and make a soft ball out of it. That is the right stage to remove the jaggery syrup from heat. It is called soft ball consistency.

Once the jaggery syrup reaches the soft ball stage, add the aval pori to the jaggery syrup and mix well so that all the pori is well coated with the jaggery syrup.

Alternatively you can also add needed jaggery syrup to the aval pori kept on the greased plate. Mix it nicely with a ladle. Follow any method which is comfortable for you.

When it is warm, dust your hands with rice flour generously and make rough sized balls quickly. Then you can shape it nicely. 

You can make balls only when it is warm, otherwise the pori will stick to your hands and you will not be able to shape it. Dust rice flour generously as it will be easier to make balls and also prevent your skin from getting scalded.

Use jaggery (paagu vellam) specially for making these type of sweets.

It stays fresh and crisp for 3-4 days if stored in an airtight container.