Porivilangai is a South Indian laddu made using pan-roasted rice & palm jaggery. Our grandmother never missed to prepare these traditional laddus every year for the Deepavali festival that falls in October or November. My aunts used to store those delightful laddus for about 6 months 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 using lentil flour.
Panang kizhangu (Palmyra sprout) is popular among south Indians & Sri Lankans. We usually steam the palmyra sprouts, pound them when dried, and relish the pounded palmyra sprout as a savory snack. Sri Lankans boil these sprouts, dry them, make into a flour and use the flour to make sweet puttu, koozh or add into some non-veg curries as a thickening agent.