- Aval Pori (Flattened rice flakes) – 8 cups
- Jaggery powdered – 2 cups
- Pottukadalai – 1 cup
- Coconut (cut into small pieces) – 1 cup
- Cardamom Powder – 1 teaspoon
- Dry ginger powder (Sukku podi) – 1/2 teaspoon
It is not ordinary Pori. It is made from Aval or Poha by dry frying it and available during Karthigai in shops.
- Sieve the Pori using a sieve with slightly big hole (Rawa Salladai) so that the dust and other particles get removed from the Pori. Put the cleaned Pori in a large bowl, add pottukadalai and mix well.
- Dry roast the coconut pieces till it become slightly brown and the moisture is fully evaporated.
- In a kadai put the jaggery and add 1/2 cup water and make a thick syrup. (If you pour little syrup in a bowl of water, it should form a ball shape when you roll it with your fingers. That is the right consistency). Add cardamom powder, dry ginger powder and fried coconut pieces and stir well.
- Remove from stove and add the Pori and mix it thoroughly using a big flat spoon.
- When it is warm enough to hold by hand, take the mixture and make orange size balls dusting your hands with rice flour or with little ghee.
- If you cannot make balls, do not worry. You can leave it loose and actually this loose Pori is only called Karthigai Pori.
- Note: You can make the above using Nel Pori (Paddy flakes) which is also available in shops during Karthigai.