Pori Urundai - Let us learn it, since Karthigai Deepam is around the corner ! Aval pori or Nel pori - 3 cups Powdered jaggery - 1 cup (pagu variety) Dry ginger powder - ½ tsp Cardamom powder - ½ tsp Small coconut pieces - 2 tbsp Lime juice - 2 tsp (optional) Sieve & clean the pori – pori must be crisp & fresh. Spread it on a plate & keep ready. Mix jaggery with1 cup of water & boil in a veesel till it dissolves completely. Strain & boil again. When the syrup is boiling add coconut pieces & lime juice. Boil until the following consistency is reached. A tsp of syrup when dropped in a small cup of water should form a firm ball. ( usually it is said that if this ball is dropped on a metal plate, a sound should be heard !). If using a candy thermometer, it should read 240 deg F. Remove from stove & add both powders & mix well. Pour all over the pori, mixing both, simultaneously & completely. All this should be done fast. Keep a little melted ghee ready in a cup. Smearing ghee in your hand, shape small heaps & keep in another plate. This is best done on a butter paper to prevent sticking to the plate. After the entire pori is done, shape the heaps into balls.(since this is done for naivedyam, remember to use a "non-eatig" plate!) Do not apply pressure – roll them lightly, as otherwise, they may become hard on cooling. Cool completely & store in airtight containers. Lime juice is added to give a “shine” to the pori. For the same reason, it is better to smear ghee & not rice flour in your hand. Our First Lady has certified it!