Last Updated on 2 months by Neha Deshmukh

Authentic Nel Pori Recipe – Black Sesame & Jaggery Sweet Balls

Introduction

Oh, Nel Pori! Just the name brings back childhood memories of festive seasons and my grandmother’s kitchen. These little black sesame and jaggery sweet balls are a traditional South Indian treat, and honestly, they’re pure comfort food. I first made these myself when I was trying to recreate my grandmother’s magic, and while it took a few tries to get it just right, the effort was so worth it. I’m so excited to share this authentic recipe with you – it’s a little bit of tradition, a whole lot of flavor, and surprisingly satisfying to make!

Why You’ll Love This Recipe

This Nel Pori recipe isn’t just about a delicious sweet; it’s about connecting with a beautiful culinary heritage. It’s a relatively simple recipe, but the combination of textures and flavors is incredible. You get the slight crunch from the sesame seeds and fried gram dal, the chewy sweetness of jaggery, and the delicate aroma of cardamom. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make these delightful Nel Pori balls:

• 3.5 cups nel pori (approximately 350g)
• 0.5 cup grated jaggery (approximately 100g)
• 3 cardamom seeds
• 1.5 tsp black sesame seeds (approximately 8g)
• 2 tbsp finely chopped coconut pieces (approximately 15g)
• 0.5 cup water (approximately 120ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Nel Pori: Understanding This Traditional Grain

Nel Pori, also known as puffed rice or murmura, is the star of the show. It’s made from paddy that’s heated, causing it to puff up. Look for a variety that isn’t overly broken – you want nice, whole pieces for the best texture.

Jaggery: Types and Flavor Profiles

Jaggery is unrefined sugar, and it comes in different forms. I prefer using grated jaggery for this recipe as it melts easily. You can also find jaggery blocks, which you’ll need to grate yourself. The flavor varies depending on the source of the sugarcane, but it generally has a lovely molasses-like taste.

Black Sesame Seeds: Nutritional Benefits and Flavor

Don’t underestimate these tiny seeds! Black sesame seeds are packed with nutrients and add a wonderful nutty flavor. Toasting them enhances their aroma and taste.

Cardamom: The Queen of Spices – Fresh vs. Ground

Freshly crushed cardamom is always best. The aroma is so much more vibrant. If you’re using ground cardamom, make sure it’s relatively fresh – it loses its potency quickly.

Ghee: Clarified Butter – Its Role in Indian Sweets

Ghee adds a richness and beautiful aroma to this recipe. It helps bind the ingredients and gives the Nel Pori a lovely sheen.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the black sesame seeds and fried gram dal in a pan over medium heat until fragrant. Be careful not to burn them! Set aside to cool.
2. Next, heat ghee in a kadai (or a deep frying pan) and roast the finely chopped coconut pieces until they turn golden brown. This adds a lovely depth of flavor. Set aside.
3. Now, carefully clean the nel pori, removing any husks or unwanted bits.
4. In the same kadai, melt the grated jaggery with water. Stir constantly until the jaggery dissolves completely.
5. Bring the jaggery mixture to a boil and continue cooking until it reaches the soft ball consistency. This is key – you should be able to roll a tiny bit of the syrup between your fingers and it should form a soft, non-sticky ball.
6. Remove the kadai from the heat and quickly add the roasted sesame seeds, fried gram dal, roasted coconut, and cardamom powder to the jaggery syrup. Mix everything really well until it’s all nicely combined.
7. Now, add the cleaned nel pori to the syrup mixture. Gently but thoroughly combine everything, ensuring the nel pori is evenly coated with the jaggery mixture.
8. Grease your hands with a little ghee or rice flour (this prevents sticking!). While the mixture is still warm, quickly shape it into tight, round balls.
9. Finally, let the Nel Pori balls cool completely on a plate before storing them.

Expert Tips

A few things I’ve learned over the years that will help you nail this recipe:

Achieving the Perfect Jaggery Consistency

The soft ball consistency is crucial. If the syrup is too runny, the balls will be sticky. If it’s too hard, they’ll crumble. A candy thermometer can be helpful (around 235-240°F / 112-115°C), but the finger test is pretty reliable once you get the hang of it.

Roasting Techniques for Enhanced Flavor

Don’t rush the roasting process! Low and slow is the way to go. It really brings out the flavors of the sesame seeds and coconut.

Working with Nel Pori – Avoiding Stickiness

Nel Pori can sometimes be a little sticky. Greasing your hands well is essential. You can also lightly dampen your hands with water before shaping the balls.

Shaping the Balls – Tips for Uniformity

I like to use a small spoon to scoop out equal portions of the mixture, then roll them between my palms. It helps create more uniform balls.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Nel Pori (Jaggery & Ghee Substitutions)

Easily made vegan! Substitute the ghee with coconut oil or a vegan butter alternative.

Gluten-Free Nel Pori (Naturally Gluten-Free)

Good news – this recipe is naturally gluten-free! Just double-check that your nel pori hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Adding a Hint of Chili)

My friend loves adding a tiny pinch of chili powder to the jaggery syrup for a sweet and spicy kick!

Festival Adaptations (Pongal & Makar Sankranti)

These are often made during Pongal and Makar Sankranti. You can add a few strands of saffron to the jaggery syrup for a festive touch.

Serving Suggestions

Nel Pori is perfect as a standalone snack with a cup of chai. They’re also lovely to offer guests during festivals or special occasions.

Storage Instructions

Store the cooled Nel Pori balls in an airtight container at room temperature for up to 2 weeks. They might lose a little of their crispness over time, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

What is Nel Pori and where can I find it?

Nel Pori is puffed rice, and you can usually find it in Indian grocery stores. It’s sometimes labeled as murmura or popped rice.

Can I use powdered jaggery instead of grated?

You can, but grated jaggery melts more easily and gives a better texture. If using powdered jaggery, you might need to add a little extra water to get the right consistency.

How do I know when the jaggery syrup has reached the soft ball consistency?

Drop a tiny bit of the syrup into a bowl of cold water. If it forms a soft, pliable ball that doesn’t dissolve, it’s ready.

What’s the best way to prevent the Nel Pori balls from sticking together?

Grease your hands well with ghee or rice flour, and work quickly while the mixture is still warm.

Can I add other nuts or seeds to this recipe?

Absolutely! Chopped almonds, cashews, or peanuts would all be delicious additions.