Prep 10 mins
Cook 10 mins
This is one of the sweets you cannot find in a regular sweet stall in Tamilnadu- India. My grandma used to make this sweet whenever she visited us. It has this funny name, porul + vilanga + urundai, which is translated as, unknown round thing (!?!)
- 1 cup uncooked rice
- 3⁄4 cup water
- 3⁄4 cup brown sugar
- 1⁄2 inch dried ginger
- 1 pinch salt
- 2 cardamom
- 2 tablespoons dried coconut, pieces
- Heat a pan and dry roast the rice till it becomes puffed and light brown in color, let it cool for some time.
- Grind the rice, dried ginger and cardamom in a blender / grinder to a fine powder.
- Sift the rice flour with a sieve to separate any remaining coarse rice, grind it again to a fine flour. Reserve 2 tbs flour for dusting.
- In a separate saucepan heat the water and add the jaggery and salt, stir it till the jaggery gets dissolved. Remove from heat and strain it to remove any impurities in it.
- Pour the liquid in the pan again and boil it for 5 more mins, to get a thick sugar syrup, remove from heat.
- Make a mound of the flour on a flat work surface.
- Create a hollow/ well in the middle of the mound and add spoonfuls of sugar syrup into it and stir the mixture with a fork.
- Make small balls with the wet flour. Make the balls real quick as it tends to become dry and hard very soon. Coat the balls with the reserved flour.
- Allow it to cool and store it in an airtight container. This sweet has longer shelf life.