Peanut balls

Ingredients

Roasted peanut - 1/4 kg
Jaggery - 1/4 kg
Ghee - 1 spoon
Cardamom - 1/4 teaspoon

Preparation

1. Clean the peanuts and remove the skin & sand if present
2. Smash the jaggery
3. In a pan, heat ghee and add the jaggery.  Once the jaggery melts, heat the jaggery in low flame and stir continuously for 5 minutes till kambhi padham is reached.
4. Mix the peanuts and cardamom in a vessel.
5. Pour the jaggery fluid in this vessel and mix thiroughly. (Sand in jaggery might get settled down in the paaghu, so leave the bottom most portion of the paaghu in the pan itself.)
6. Apply rice flour in hands (to prevent burns)  and then make urunadi
7. Urundai must be made before the heat cools down. Hence apply rice flour in your hands and make urundai

Nel Pori urundai (Puffed Paddy balls)

Ingredients

Nel pori - 1/4 kg (Puffed Paddy)
Cardamom - 1/4 teaspoon
Copra - 2 spoon finely chopped (Kopparai Thengaai)
Roasted Peanut - 50 gm
Jaggery - 150 gm (ask for paaghu vellam)
Ghee - 1 spoon

Preparation

1. Clean the nel pori and remove the sand if present.
2. Smash the jaggery
3. Roast the chopped kopra in a dry pan till it turns red
4. In a separate pan, heat ghee and add the jaggery.  Once the jaggery melts, Heat the jaggery in low flame and stir continuously for 5 minutes till kambhi padham is reached.
5. Mix nel pori, cardamom and peanuts thoroughly in a vessel.
6. Pour the jaggery fluid in this vessel and mix thiroughly. (Sand in jaggery might get settled down in the paaghu, so leave the bottom most portion of the paaghu in the pan itself.)
7. Apply rice flour in hands (to prevent burns)  and then make nel pori urunadi
8. Pori urundai must be made before the heat cools down. Hence apply rice flour in your hands and make urundai

Nel Pori

Aval & Nel Pori balls

Aval Pori urundai (Puffed Flattened Rice balls)

Ingredients
Aval pori - 1/4 kg (Puffed Flattened Rice)
Copra - 2 spoon finely chopped (Kopparai Thengaai)
Cardamon - 1/4 teaspoon
Roasted Peanut - 50 gm
Jaggery - 200 gm (ask for paagu vellam)
Ghee - 1 spoon

Preparation

1. Clean the aval pori and remove the sand if present
2. Remove peanut skins, if present
3. Smash the jaggery
4. Roast the chopped kopra in a dry pan till it turns red
5. In a separate pan, heat ghee and add the jaggery.  Once the jaggery melts, heat the jaggery in low flame and stir continuously for 5 minutes till kambhi padham is reached.
6. Mix aval pori, cardamom and peanuts thoroughly in a vessel.
7. Pour the jaggery fluid in this vessel and mix thiroughly. (Sand in jaggery might get settled down in the paaghu, so leave the bottom most portion of the paaghu in the pan itself.)
8. Apply rice flour in hands (to prevent burns)  and then make aval pori urunadi
9. Pori urundai must be made before the heat cools down. Hence apply rice flour in your hands and make urundai

Aval Pori	Copra roasted
Smashed Jaggery	Halfway
Kambhi Padham (Consistency of jaggery)	Aval & Nel Pori balls