The heart of Karthigai Deepam lies in the lighting of the traditional agal vilakku (clay lamps). These lamps are arranged in concentric circles or intricate patterns, typically on the threshold of homes and in temple courtyards.
The aroma of melting jaggery mingles with the fragrance of sesame oil lamps during Karthigai Deepam, as Tamil homes prepare both light and sweetness to honor this ancient festival. Among the traditional delicacies that grace this celebration, pori urundai holds a special place – these golden spheres of puffed rice and jaggery are as integral to Karthigai Deepam as the lamps themselves.
During Karthigai Deepam, when homes and temples are illuminated with rows of agal vilakku (clay lamps), the preparation of pori urundai becomes a ritual in itself. The timing is significant – traditionally, these sweet balls are made during the day and offered alongside the evening lamp lighting ceremony. The golden color of the treats is said to mirror the warm glow of the deepam (lamps), symbolizing the light of knowledge and prosperity.
As women gather to prepare the lamps and draw kolams (rice flour designs), the kitchen becomes alive with the preparation of festival treats. Pori urundai leads these preparations because of its significance and ability to stay fresh throughout the festivities. The process begins early, with the careful selection of ingredients:
- Fresh pori (puffed rice), symbolizing abundance
- Pure vellam (jaggery), representing sweetness in life
- Cardamom pods, adding aroma and warmth
Ingredients:
- Puffed Rice or Pori - 3 cups
- Jaggery - 1/2 cup
- Water - 1/4 cup
- Cardamom Powder - 1/4 tsp.
- Oil or ghee - for greasing hands
Method:
- Dry roast puffed rice in a large pan till it becomes crisp and keep in a bowl.
- In the same pan add jaggery and add water and boil.
- Add cardamom powder and mix well.
- Boil till it reaches rolling ball consistency.
- Take a small bowl with water. When you add a few drops of syrup, the syrup should be able to roll and keep its shape.
- Now switch off the flame and mix the pori well.
- Grease your palms with ghee to prevent sticking.
- Take small portions of the mixture and shape them into firm balls while the mixture is still warm.
- Allow the Pori Urundai to cool completely before storing them in an airtight container. These stay fresh for up to a week.
Tips:
- Ensure the jaggery syrup reaches the right consistency; otherwise, the balls may not hold together.
- Work quickly while shaping the balls, as the mixture hardens as it cools.
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