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Aval Pori urundai or nel pori urundai recipe for karthigai deepam.
Recipe type: Dessert
Cuisine: TamilNadu
Serves: 20 balls
  • 4 cup aval pori/Nel Pori/அவல் போரி / நெல் போரி
  • 1 cup powdered jaggery/ வெல்லம்
  • ⅓ cup water/தண்ணீர்
  • A pinch dry ginger powder/உலர்ந்த இஞ்சி தூள்
  • A pinch cardamom powder/ஏலக்காய் தூள்
  • little rice flour for dusting/அரிசி மாவு
  1. In a pan, add the measured jaggery and water. Let the jaggery melt and come to a boil.
  2. Strain the mixture and return it to flame again. add ginger & cardamom powder.
  3. Let the syrup boil well and come to a softball consistency. This means that when you drop a little bit of syrup in cold water, we should be able to gather it with our fingers and form a hardball. This is the right consistency of the syrup.
  4. Add the measured nel pori into the pan and mix well to combine. once done switch off the stove and immediately start roughly rolling them into balls.
  5. This has to be done when the mixture is still hot. When it cools down, it will become crumbly and will be hard to roll. Using some rice flour to dust the palms helps to bear the heat and roll. later roll the balls into perfect balls.
  6. Let the rolled balls cool down completely and then store it in an airtight container. Nel Pori urundai is ready for karthigai deepam.
Remove the husk and dust from the pori before making the urundai.
jaggery syrup consistency is very important. Keep the flame in low or medium. And ensure that the jaggery syrup has reached hard ball consistency.
Once the syrup reaches the consistency, immediately start adding to the pori
If your pori is not fresh just fry for while to make it a little crisp before proceeding to make the recipe.
while mixing the syrup with the pori keep the flame low. once the syrup mixed all over the pori then switch off the stove.
Recipe by Prema's Culinary at