Karthigai Pori Urundai

Kids of all ages love Pori Urundai for its yummy taste. It is a speciality made on Karthigai Deepam, it also goes well as an evening snack. It is quick and easy to make if you have all the ingredients at home.

Ingredients
Puffed Rice/Aval Pori - 5 cups
Roasted Gram - 1 cup (Pottu Kadalai)
Roasted Peanuts - 1 cup (Skin removed and halved)
Roasted sesame seeds - 1/2 cup
Dry coconut shredded - 1 to 1.5 cups (Copara)
Jaggery - 1.5 cup
Cardamom - 3 pods
Ginger Powder - 1 tsp (Sukku powder)
Powdered Roasted Gram - 1/2 cup

Method
** In a large bowl, combine aval pori, pottu kadalai, roasted peanuts, sesame seeds and shredded dry coconut. Set aside.
** Crush the jaggery and put it in a large heavy-bottomed pan, pour about a cup of water and heat until it bubbles
** Add crushed cardamom seeds and sprinkle ginger powder to the syrup
** Keep stirring the syrup in low flame until it gets sticky about a thick string
** Put the combined mixture in 2 to 3 portions, and keep turning them until all the ingredients are coated well.
** Now start making balls with this mixture. It will be sticky and too hot, so you can coat your palm or touch the roasted gram powder to avoid stickiness
** When its cooled, you can save it in air-tight container and keep it for a week

Note:
If you leave the mixture in the hot pan even for a minute, it will harden like a rock. So start make the balls soon after you turn the heat off

Akkaravadisal

Akkaravadisal is a special prasadam offered to Lord Venkateswara and sometimes served as dessert in traditional feasts or special occasions. My mom used to make it only once a year on a special day of the Tamil month margazhi.. its the day when we say thiruppavai pasuram "Koodarai vellum sri govinda undhanai".
Margazhi month usually ranges between 16-Dec and 13-Jan.
This sweet has the look of sakara pongal but with a semi-solid consistency and has a divine taste. Mmm.. mouth watering already. Adding ghee generously, improves the taste. It sounds like lot of calories but its worth it. Having it once a year is OK. Here goes the recipe-

Ingredients
White Raw Rice - 1 cup (Ponni/Sona mosuri/Basmati)
Moong dhal - 1/2 cup
Channa Dhal - 2 tsp
Milk - 4 cups
Jaggery - 1.5 cups
Water - 1 to 1.5 cups
Cardamom - 2 pods
Ghee - 4 to 5 tsp
Cashews - 10 to 12
Raisins - 15
Pachai Karpuram - tiny qty abt 2mm size (I wonder if there's a English name)

Method
** Combine rice and dhals together, wash 3 to 4 times, drain all the water, add milk and a pinch of salt (not more than a pinch) and pressure cook it well.
** Meantime, in another pot or sauce pan, put the jaggery and add water, stir to disolve.
** Heat it, add one cardomon (crushed) and stir occassionally until it boils and bubbles. Do NOT over boil it.
** Mash the cooked rice here and there with a spoon
** Pour the jaggery syrup to the cooked rice and mix well (leave any residue behind in the syrup)
** Crush the cardomom seeds and pachai karpuram and add to the rice. Mix again.
** Break cashews into halves, and roast them in ghee. Also add raisins.
** Add them to the mixture and turn it well once again.

Akkaravadisal is ready!! You can serve it with extra ghee.