(I used the rice cooker cup for measuring)
Pori/Puffed Rice - 3 cups
Powdered Palm Jaggery/Karupaati - 1/2 cup
Water - required to dissolve palm jaggery
Cardamom powder - 1/2 to 1 tsp
Sesame seeds - 2 tsp
Soak palm jaggery in water and strain it for any impurities.
Heat a wide pan. Add the strained palm jaggery and cardamom powder to it and mix well.
Stir continuously till a rolling ball consistency is achieved.
Rolling ball consistency: When jaggery syrup is dropped in a bowl of water, it should roll into a ball.
Switch off the stove.
Add the pori to the syrup and mix well.
When the heat is bearable, try shaping the pori mixture into round balls.
Roll it over roasted sesame seeds.
Crispy Pori Urundai is ready!
(Variation: Roast the sesame seeds in a wide pan, add the palm jaggery and cardamom powder to it, mix well and follow the same procedure)