Pori Urundai Recipe

Time and servings

Prep time	5 min
Cook time	15 min
Total time	20 min
Serves	20 ladoo

Nutrition

Per ladoo.

Nutrient	Amount
Calories	66 kcal
Carbohydrates	15 g
Protein	0.01 g
Fat	0.3 g
Saturated fat	0.2 g
Cholesterol	1 mg
Sodium	0.5 mg
Potassium	1 mg
Fiber	0.01 g
Sugar	15 g
Vitamin C	0.01 mg
Calcium	6 mg
Iron	0.1 mg

​

About

Pori Urundai is a classic South Indian festival sweet. Families also call it Murmura Laddu or Puffed Rice Ladoo. Across homes, people make it for small poojas and big celebrations. The bite stays simple, crispy, and crunchy. Every household enjoys its light texture with a hint of jaggery. As a dessert snack, it pairs well with meals or tea. Moreover, the sweetness feels gentle and balanced. Because it feels light in calories, many treat it as a guilt-free choice. Additionally, the recipe keeps tradition alive in temple fairs and community events. Overall, it remains a favourite across generations. Start by heating jaggery with a splash of water to a sticky syrup. Then add puffed rice and mix quickly for even coating. Next, grease your palms and shape warm balls before the syrup sets. The method uses just two ingredients and feels straightforward. Because the steps are minimal, beginners can make it confidently. Storage is straightforward because both ingredients remain stable for days. With low moisture levels, the laddoos remain crisp without spoiling quickly. Furthermore, the size makes each piece easy to handle and pack. You can share them with friends and family during visits and gatherings. Finally, the snack travels well in tins for school or office breaks. Fun Fact:

​

Ingredients

• 1½ cup jaggery
• ¾ cup water
• ½ tsp cardamom powder
• 1 tsp ghee
• 4½ cup murmura / puffed rice

​

Instructions

1. Firstly, in a heavy-bottomed pan take 1½ cup jaggery, ¾ cup water and mix well.
2. Once the jaggery melts, boil on medium flame.
3. Check the consistency by dropping syrup into a bowl of water; it should form a hard ball and make a crystalline sound. Else boil for another minute and check.
4. Also, add ½ tsp cardamom powder and 1 tsp ghee, then mix well.
5. Pour the jaggery syrup over 4½ cup murmura and mix gently.
6. Mix until the mixture is well combined and the jaggery syrup is coated well.
7. Grease your hand with ghee and prepare ladoos when the mixture is still warm.
8. Finally, enjoy Murmura Ladoo / Pori Urundai Recipe for a month when stored in an airtight container.

​

Step-by-step

​

Video

​

Tips

Pori Urundai uses puffed rice bound with jaggery to make a crisp festival sweet. These tips help you roll neat laddoos that keep well.

1. Syrup: Cook jaggery with a little water to a soft ball stage. Drop a small amount into cold water and form a soft ball before turning off the heat.
2. Crispiness: Dry roast puffed rice for one minute on medium heat. Keep it crisp and moisture-free.
3. Grease Hands: Gently grease your palms with ghee. Shape laddoos while the mix is warm and pliable.
4. Mixing: Mix puffed rice into the syrup in two or three batches. Stir fast to coat every grain evenly.
5. Storage: Cool laddoos on a tray until firm. Store in an airtight tin with a paper liner.

​

Notes

• Firstly, the consistency of jaggery syrup is crucial for preparing perfect ladoos.
• If you are looking for slightly soft ladoos, boil the jaggery syrup for a slightly shorter time.
• Additionally, add crushed peanuts or dry fruits along with murmura.
• Finally, once the mixture cools, it will not be possible to make ladoos. So make sure to reheat in the microwave and prepare Pori Urundai Recipe.