Porivilangai is a traditional sweet made of pan-roasted rice & palm jaggery. Our grandmother usually prepared these laddus for Deepavali and my aunts used to keep them for us till our visit during summer.
In those days these flavorful porivilangai were made into hard-to-bite orange sized balls but now I have made them into small soft laddus that can be stored for few days. The recipe for porivilangai is as below:
Time taken: 20 min
Yields : 7 laddus
- Idli rice – 1 cup
- Palm jaggery (karuppatti/ panai vellam) – 1 cup
- Roasted gram (pottu kadalai) – 1 tbsp
- Roasted peanuts – 1 tbsp
- Chopped coconut pieces – 1 tbsp
- Cardamom – 2 Nos.
- Ghee – ½ tsp
- Heat a pan and roast rice grains until they turn golden in medium flame (about 5 min).
- Transfer to a plate and let it reach the room temperature.
- Fry coconut pieces in ghee and keep aside.
- Prepare jaggery syrup (using 1/3 cup of water), strain through a fine sieve and let it simmer.
- Meanwhile grind roasted rice & cardamom into a fine powder using mixer-grinder.
- Transfer the flour into a mixing bowl.
- Add roasted gram, peanuts & fried coconut pieces into the flour.
- Pour hot syrup little by little and mix into the flour.
- Roll them into large lemon-sized balls and set aside for few hours.
- Now soft porivilangai urundai is ready to serve.
- I have not used the whole syrup, about 50 ml of syrup is left behind.
- Roasted rice should be powdered only after it was cooled down as the heat may damage the blades of mixer-grinder.
- Leave porivilangai balls to set for few hours as it allows the syrup to be completely absorbed by all the grits in it.