Simple Pori Urundai Bars
A quick and easy twist in making the pori urundai by making them as simple pori urundai bars without compromising the taste and the texture. No more heat burns while making hot urundai and save time too.
Equipment
- Tray
- Parchment Papers
Ingredients
- 1 cup jaggery
- 4 cups rice crisps pori
- 1/4 cup water
- 1/2 tsp ground ginger or chai spice
Instructions
- Boil jaggery with water and ground ginger until soft ball consistency is reached. Ensure the jaggery is in soft ball consistency before you pour in the pori. Check by taking a 1/4 teaspoon of the hot jaggery to a small bowl with cold water. It will immediately form a soft ball if you gather them without dissolving in the water.
- Pour it all over the pori and mix quickly. Use a large bowl and a spatula for mixing the pori.
- Dump the mixture in a lined tray, spread and press down. Use another parchment paper on top for this.
- Cool and slice into bars. Enjoy.
Notes
- Ensure the jaggery is in soft ball consistency before you pour in the pori. Check by taking a 1/4 teaspoon of the hot jaggery to a small bowl with cold water. It will immediately form a soft ball if you gather them without dissolving in the water.
- IF you cannot find parchment paper, just grease the tray with a little ghee and pour the mixture.