It was fresh and it was so damn crunchy and delicious. The days of the pori karar are long gone but the memories of buying pori urundai standing beside my mom waiting for Rajendar anna (my pori karar) to pack the puffed rice balls in old newspaper cones are still so fresh. Here is my version of pori urundai. The main thing in this recipe is to boil the jaggery to the correct stage. That’s the only step that makes for the success of the pori urundai.