Porivilangai is a traditional laddu made using pan-roasted rice & palm jaggery. Our grandmother used to prepare these laddus for Deepavali that falls in October or November, and my aunts used to keep them for us till our visit during summer. In those days these flavorful porivilangai were made into hard orange-sized balls but now I have made small soft laddus that can be stored only for few days, you can also check out the recipe for a similar laddu called Neivilangai made of lentil flour.
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 in medium flame until they turn golden for about 5 min.
- Transfer nicely roasted rice to a plate and leave aside until it reaches 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, bring it back to stove top and let it simmer.
- Meanwhile grind roasted rice & cardamom into a fine powder using mixer-grinder.
- Transfer the rice flour to a mixing bowl.
- Add roasted gram, roasted peanuts & fried coconut pieces to the flour.
- Pour hot syrup little by little, mix well until every particle is coated with syrup.
- Roll a handful of flour into large lemon-sized ball until the flour is used up and leave the laddu aside.
- Porivilangai is ready to serve after a couple of hours.
Tips & Tweaks:
- Please note that 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 allowing the syrup to be completely absorbed by all the grits in it.
- I have made these balls using thick syrup hence the dark sweeter soft laddu, but if you use thin syrup you will get beautiful pink hard laddu as shown below.