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- Duration: 25 mins
- Serves: 8-10 pieces people
This nationwide famous dessert has a crisp, light and airy texture to it. Use only fresh puffed rice for that perfect the taste.
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These crunchy, crisp, light laddoos are made not only in Northern India, but also Southern India during the winter festival Karthigai and are called pori urundai.
- Puffed rice (kurmura), fresh (3 cups)
- Jaggery (gud), grated (1/2 cup)
- Cardamom (elaichi) powder (1/2 tsp)
- Water (1/4 cup)
- Clarified butter (ghee) (2–3 tbsp)
- Add jaggery and water to a pan and dissolve jaggery over low heat.
- Once it dissolves, increase the heat and bring it to boil. Cook it over full flame till a two-thread consistency is achieved.
- Now add kurmura and quickly stir it into the mixture.
- Take it off the heat and let it cool for a few minutes.
- Make round pedas (balls) while the mixture is still warm. Use ghee to moisten your palms if the peda tends to stick.
- Allow the laddoos to cool and then store in airtight containers.