Aval Pori Urundai

 aval pori urundai – Naivedyam SPL on Karthigai Deepam


  • Nel pori/ aval pori – 4 cups
  • Jaggery – 1 cup
  • water – 1/4 cup
  • Black sesame seeds – 1 tsp
  • Cardamom powder – a generous pinch
  • Roasted gram – 1 tblsp
  • Grated coconut/ coconut bits – 1 tbslp
  • Ghee/ clarified butter – 1 tsp
  • rice flour – 2 tblsp ( for hand dusting)


  • Melt the jaggery with 1/4 cup of water and filter out the impurities; boil the jaggery until you get the hard stone consistency( next to one string consistency) and turn off the flame
  • Meanwhile heat a pan and add a tsp of black sesame seeds, allow it to splutter and add the roasted gram and toss it for a min or so.
  • Now add the toasted sesame seeds, roasted gram, grated coconut, a tsp of ghee and a generous pinch of cardamom powder into the jaggery syrup along with 4 cups of aval pori.
  • Mix well and when the aval jaggery mixture is still hot; dust palm with rice flour and  make desired size of balls out of it.
  • The crunchy, tasty “AVAL PORI URUNDAI” is ready for naivedyam.
  • Store it in air tight container to keep the balls stay fresh and crunchy.


  • The jaggery syrup consistency should be next to one string consistency;
  • you can use the same method for nel pori too

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