Karthigai Pori is a simple and traditional sweet snack we mostly make for Karthigai Deepam festival. It is made by mixing nel pori with a light jaggery syrup along with small bits of coconut and some fried gram dal. This snack has a mild sweetness and a nice chewy feel that suits well for festival evenings.

The flavors are not too heavy, so even if you eat a little extra it doesn't feel tiring. Many people love this simple taste and flavor, this homemade version always tastes better. The mix of jaggery and pori gives a soft crunch that feels quite comforting when eaten fresh.

About Karthigai Pori

Karthigai Pori is a quick sweet which you can make at home with just few simple things. Also puffed rice stays crisp even after mixing it with the jaggery syrup, so it feels very light when you eat it. The jaggery holds the pori together and gives sweetness. The fried gram dal and coconut bits give little crunchy bites in between.

This dish is usually made for Karthigai festival in many South Indian homes. It does not have a strong flavor but has a warm, homely taste that comes only from jaggery and fresh coconut. Many people make two versions of this, one with pori left loose and another shaped into small balls. Both taste almost same, just the texture changes little.

You also get different pori varieties in stores, but for this dish nel pori gives a better taste and holds the syrup properly. Some even add peanuts, dry ginger or little more cardamom for extra smell. The recipe stays simple and easy to adjust depending on what you like, and it still comes out good.

I usually make this in small batches at home because it stays fresh for a few days and is easy to snack in evenings. Kids also like it since the sweetness is not overpowering.

Similar Recipes

• Karupatti pori urundai
• Chocolate pori urundai
• Karthigai aval pori
• Nel pori urundai
• More karthigai deepam recipes

Karthigai Pori Ingredients

• Nel pori - I used fresh nel pori because it gives a nice light crunch and holds the jaggery syrup well.
• Jaggery - I used jaggery for making the syrup, it gives a soft sweetness and nice color. You can use the lighter jaggery also if you want a pale shade.
• Water - I have used a small amount of water only to dissolve the jaggery. Adding more water will make it take long time to thicken.
• Cardamom powder - I added this for a mild sweet smell which suits very well with pori. You can skip it if you don't like it.
• Dry ginger powder - I use a tiny pinch as it gives a warm taste and balances the sweetness. You can avoid if you don't like it.
• Fried gram dal - I have added fried gram for extra crunch here and there. You can add peanuts if you want more bite.
• Coconut - I used chopped coconut bits and fried them lightly for a nice aroma. You can add fresh coconut also but it will not stay fresh for long.
• Ghee - I fried the coconut bits in little ghee for flavor. You can use coconut oil also but ghee gives better smell.

How to make Karthigai Pori Step by Step

1.Remove the nel skin (the husk) from the pori and make it ready

2.Fry coconut bits in ghee till golden, add this and fried gram dal to nel pori. Mix well and Set aside for later use.

3.Measure jaggery and add it in a pan, add water and dissolve it well.

4.Heat it up for 2 minutes just for the jaggery to get dissolved. Strain to remove impurities.

5.Heat it up again and keep cooking, add elachi powder. Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below. This is enough no need to check rolling and all.

6.When this consistency is reached, add cardamom powder, dry ginger powder, pori and switch off. Mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.

Store in airtight container and enjoy! In summary this karthigai is easy to make and tastes so delicious hence you can make as snack anytime.

Expert Tips

• Jaggery consistency - I usually check the syrup by dropping a little in water, it should stay firm. This level is enough for coating the pori well.
• Do not add extra water - I have seen that adding more water makes the syrup take long time to thicken, so keep it minimal.
• Mix quickly - I usually add the pori as soon as the syrup reaches the right stage because it coats better when still hot.
• Use a wide pan - I have used a wide pan as it makes mixing easier and the pori does not break.
• Coconut freshness - I usually fry the coconut bits well so that they stay fresh longer and do not release moisture later.

Serving and Storage

Serve this as a snack or even as a small sweet after your meal. It goes well with tea also if you like something mild and sweet in the evening time.

Store leftovers in a airtight box after it cools down fully. It stays good for almost three to four days in room temperature.

FAQS

1.Can I make this with regular pori?

You can use regular pori, but nel pori gives better crunch and flavor for this dish.

2.Can I skip coconut bits?

Yes, you can skip it or replace with peanuts if you want more crunch.

3.My pori turned soft, what went wrong?

The syrup might have cooked too long or the pori was not fresh. Using fresh pori always gives better result.

4.Can I shape them into balls?

Yes, but the syrup needs to reach little stronger stage. Follow the same recipe and shape while it is still warm.

5.How long does it stay good?

It stays good for few days in airtight container, but finish early if you used fresh coconut.

If you have any more questions on making of this Karthigai Pori do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karthigai Pori? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Print

Karthigai Pori Recipe

Karthigai Pori is a simple and traditional sweet snack we mostly make for Karthigai Deepam festival. It is made by mixing nel pori with a light jaggery syrup along with small bits of coconut and some fried gram dal. This snack has a mild sweetness and a nice chewy feel that suits well for festival evenings.

Course Snack, sweet

Cuisine Indian

Keyword cardamom powder recipe, Festival, ghee recipes, karthigai deepam recipes, karthigai pori recipe, karthigai recipes, pori urundai, puffed rice recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 446kcal

Author Sharmilee J

Ingredients

• 3 cups nel pori
• ½ cup jaggery
• ¼ cup water just for the jaggery to immerse
• 1 pinch cardamom powder
• 1 generous pinch dry ginger powder
• ¼ cup fried gram dal
• 3 tablespoon coconut bits chopped
• 1 teaspoon ghee

Instructions

• Remove the nel skin (the husk) from the pori and make it ready.
• Fry coconut bits in ghee till golden, add this and fried gram dal to nel pori. Mix well and set aside.
• Measure jaggery and add it in a pan, add water and dissolve it well.
• Heat it up for 2mins just for the jaggery to get dissolved. Strain to remove impurities.
• Heat it up again and keep cooking, add cardamom powder.
• Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve. This is enough no need to check rolling and all.
• When this consistency is reached, add cardamom powder, dry ginger powder, pori and switch off. Mix well so that the syrup coats the pori evenly. Let the mixture cool down then later spread in a plate.
• Store Karthigai Pori in airtight container and enjoy!

Notes

• Nel pori - I used fresh nel pori because it gives a nice light crunch and holds the jaggery syrup well.
• Jaggery - I used jaggery for making the syrup, it gives a soft sweetness and nice color. You can use the lighter jaggery also if you want a pale shade.
• Water - I have used a small amount of water only to dissolve the jaggery. Adding more water will make it take long time to thicken.
• Cardamom powder - I added this for a mild sweet smell which suits very well with pori. You can skip it if you don't like it.
• Dry ginger powder - I use a tiny pinch as it gives a warm taste and balances the sweetness. You can avoid if you don't like it.
• Fried gram dal - I have added fried gram for extra crunch here and there. You can add peanuts if you want more bite.
• Coconut - I used chopped coconut bits and fried them lightly for a nice aroma. You can add fresh coconut also but it will not stay fresh for long.
• Ghee - I fried the coconut bits in little ghee for flavor. You can use coconut oil also but ghee gives better smell.

Nutrition

Serving: 75g | Calories: 446kcal | Carbohydrates: 288g | Protein: 26g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 18mg | Potassium: 575mg | Fiber: 12g | Sugar: 52g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 5mg

The post Karthigai Pori Recipe appeared first on Sharmis Passions.

 Nei Appam is one of the most important Neivedhiyams / Prasadams made during Janmashtami,  Ganesh Chaturthi,  Karthigai,  Avani Avittam and lot more poojas or rituals like Ganapathi Homam, Bhagavathi Sevai etc .

Instant version can be made using rice flour,but this is a classic version by soaking and grinding rice along with cardamom, ripe bananas and jaggery.  Adding grated coconut or slivered coconut bits gives a nice taste and texture to the appam. 

I add a teaspoon of udad dhall while soaking the rice, this gives a nice texture and softness to the Neiappams . By adding the udad dhall , we can avoid the use of cooking soda . Udad dhall automatically gives the appam the softness and fluffy texture. 

We can using melted jaggery syrup while grinding the appam batter or if we are using good quality powdered jaggery without dust, then we can add it to the rice while grinding. 

Grinding jaggery with rice is an easier way to seamlessly blend the rice and jaggery without lumps .

For Krishna Jayanthi, it is said that if we are unable to make  elaborate prasadams for Krishnar , we can offer 

Navaneetham (Butter + sugar candy)

Nei appam

Aval Payasam (Poha Kheer)

Thayir Aval / Gopalkaala (Dahi Poha)

Paal / Milk.

Ingredients 

Procedure

• Wash and soak the rice and udad dhall for 3 to 4 hrs
• Drain the water and add the soaked rice to the blender along with roughly chopped banana and cardamom seeds .
• Grind it to a fine paste adding water in batches. 
• If using organic jaggery powder ,add the jaggery powder to the blender and grind it to a smooth paste resembling Dosa batter .
• If you are doubtful about the jaggery,melt it using half cup water and strain it .
• Use this strained jaggery water for grinding the appam batter.
• Transfer the batter to a mixing bowl ,add a tsp of grated coconut or slivered coconut bits if you like .
• Beat it well with a whisk or spoon to incorporate air . The batter will feel light . Rest it for 30 to 40 mins
• Heat the appam pan , pour ghee into the cavities .
• Once the ghee has heated up,pour the appam batter into the cavities and cook on medium flame until the underside cooks well.
• Flip it over gently and let the other side cook until crisp and brown.
• Take it off from the appam pan and repeat the same steps for the entire batch of batter. 
• Tasty and delicious Nei appam is ready. 
• If you like you could also make Jackfruit Nei appam and Watermelon Nei appam  also .

Pinterest Link - https://pin.it/4r11xefoZ

Karthigai Deepam is a highly celebrated festival in Southern India, particularly in Tamil Nadu. It is a time for people to honour Lord Shiva as a divine flame during the Tamil month of Karthigai (November-December). This festival is also known as the Festival of Lights and is a grand affair.

As part of the celebration, people illuminate their homes with lamps to symbolize the triumph of light over darkness and ignorance. It is a beautiful sight that fills everyone’s hearts with hope and inspiration. The day is marked with prayers, rituals, and the lighting of a massive lamp on the hill of Arunachala in Thiruvannamalai, an awe-inspiring sight.

Sweet Karthigai Adai is a delectable treat that adds to the joy of the festival. It is prepared with great care and devotion, using rice, lentils, jaggery, coconut, and cardamom. These adais are a cherished offering during Karthigai Deepam, bringing sweetness and symbolism to the celebration. It is a testament to the love and unity among families and communities.

Enjoy the video of Karthiga Vella Adai. Subscribe for more videos.

Now, let us see how to prepare this recipe.

Delicious Karthigai Vella Adai is ready to serve God as Prashad.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans, Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it”, “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Milagu jeeraga adai is similar to the regular dal adai, with a little difference in taste. You can taste the jeera and pepper flavor in this adai. This adai is specially prepared on the occasion of Karthigai Deepam.

We don’t add onions in this as we serve it to God as Prashad. This adai can even be had as breakfast or dinner. Best served with jaggery powder or coconut chutney, or idli podi. This adai tastes delicious, and it is also filling for breakfast or dinner.

Several other recipes were also made during this Karthigai Deepam. Some are peanut jaggery laddu, puffed rice laddu, sweet appam, sweet adai, pasiparuppu payasam, and so on. Now let us see how to prepare this recipe.

Enjoy the video of milagu seeraga adai. Subscribe or more videos.

Delicious Milagu jeeraga adai is ready to serve as Prashad to God.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!