The idea behind this festival is to keep away bad things from life and welcome the good and holy things of life.
Lamps lit with oil are a symbol of holiness in Indian culture. Karthigai Deepam is no exception. Beautifully lit lamps are found all around the home to bring in happiness to the home.
Total time: 30 minutes
Cooking time: 15 ~ 20 minutes
Preparation time: 10 minutes
Yield: 15 balls
3 cup of Nel Pori/ Aval Pori/ Puffed rice
1 cup Powdered jaggery
1 cup water
½ tsp sukku podi / dry ginger powder
½ tsp cardamom powder
2 tbsp coconut pieces
Ghee for greasing
- In a kadai or pan, add powdered jaggery and water. Mix well and bring the mixture to boil.
- When it starts to boil, remove and drain the jaggery water to remove dust from the it.
- Add dry ginger powder, coconut pieces and cardamon powder to the mixture.
- Heat the drained mixture again in medium heat till the syrup thicken and reaches soft ball consistency i.e. when spoon full of jaggery mixture dropped in a bowl of water, it should not dissolve ( as in pic) and itould be thick and you can make a soft ball out of it as shown in picture or candid thermometer should show 240 degree F.
- Immediately pour the syrup over the pori/ puffed rice and mix it thoroughly.
- Take a spoon full of pori mixture and spread it on the lined tray. This has to done very quickly.
- Grease both the palm with ghee and gently press the portioned mixture to balls.
- Rest it for 15 minutes and store it in airtight container.
- Puffed rice / Pori must be very crispy and fresh.
- Once the syrup consistency is reached, you have to be very fast to avoid harding of the mixture.
- Don't apply pressure while rolling the balls which will tend to hard and dense balls.
- For beginner, always have an eye when syrup starts to thicken because syrup consistency will reach very soon and you will miss the stage and syrup will become hard.
- Use parchment paper to avoid the mixture to stick on the plate.
Sending this to Dish in 30 minutes hosted by me