Authentic Nel Pori Recipe – Jaggery Puffed Rice Balls

Last Updated on 2 months by Neha Deshmukh

Authentic Nel Pori Recipe – Jaggery Puffed Rice Balls

Okay, let’s be real. If you grew up celebrating Makar Sankranti or Pongal, the delightful crunch of Nel Pori probably brings back a flood of happy memories! These jaggery puffed rice balls are a classic for a reason – they’re sweet, crispy, and just… comforting. I first made these with my grandmother, and honestly, I still try to recreate her magic touch every time. It’s a little fiddly, but so worth it! Let’s get into it.

Why You’ll Love This Recipe

This Nel Pori recipe isn’t just about a sweet treat; it’s about tradition. It’s a simple recipe with a huge flavour payoff. Plus, it’s naturally gluten-free and can easily be made vegan! It’s perfect for festive occasions, a quick snack, or just when you’re craving something a little special. You’ll love how easily these come together and the satisfying crunch with every bite.

Ingredients

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

• 3.5 cups puffed rice (nel pori) – about 200g
• 0.5 cup jaggery – about 100g
• 0.25 cup water – about 60ml
• 1 teaspoon ghee (plus extra for greasing) – about 5ml
• 1 pinch cardamom powder – about 0.5g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Nel Pori – sourcing & variations: Nel Pori is essentially puffed rice, but it has a unique texture and flavour. You can usually find it at Indian grocery stores. Sometimes, you’ll find different varieties – some are smaller, some are larger. Either works, but smaller ones tend to hold the jaggery coating better.
• Jaggery – types & impact on flavour: Jaggery is unrefined cane sugar, and it comes in different colours and flavours depending on the sugarcane used. Darker jaggery has a more robust, molasses-like flavour, while lighter jaggery is milder. I prefer a medium-dark jaggery for this recipe, but feel free to experiment!
• Ghee – clarified butter benefits & substitutes: Ghee adds a beautiful richness and aroma. It also helps keep the Nel Pori crispy. If you don’t have ghee, you can use unsalted butter, but ghee really is the traditional choice. For a vegan option, see the variations section below!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, measure out your jaggery and water into a pan. Heat it up over medium heat for about 2 minutes, stirring until the jaggery is completely dissolved.
2. Now, strain the jaggery syrup through a fine-mesh sieve. This gets rid of any impurities and ensures a smooth coating.
3. Put the strained syrup back on the heat and let it bubble away. You’re looking for a “hard-ball consistency.” To test this, drop a tiny bit of the syrup into a glass of cold water. If it forms a firm ball that you can pick up, it’s ready!
4. Take the syrup off the heat and quickly stir in the cardamom powder and ghee.
5. Add the nel pori to the pan and mix, mix, mix! Make sure every single grain is coated in that gorgeous jaggery syrup.
6. Grease your hands with a little ghee (this is important – the mixture is sticky!). While the mixture is still warm, quickly shape it into tight little balls.
7. Let the Nel Pori cool completely before storing.

Expert Tips

A few things I’ve learned over the years…

• Work quickly! The jaggery syrup hardens as it cools, so you need to shape the balls while it’s still warm and pliable.
• Don’t overcrowd the pan when mixing in the nel pori. Work in batches if necessary to ensure everything gets coated evenly.
• A little ghee on your hands goes a long way. Seriously, don’t skip this step!

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation – using vegan ghee: Simply substitute the ghee with a vegan ghee alternative. There are some great options available now made from plant-based oils.
• Gluten-Free – naturally gluten-free: This recipe is naturally gluten-free, which is fantastic! Just double-check that your nel pori hasn’t been processed in a facility that also handles gluten.
• Spice Level – adjusting cardamom: If you’re not a huge cardamom fan, you can reduce the amount or even omit it altogether. A tiny pinch of nutmeg can also be a lovely addition.
• Festival Adaptations – Makar Sankranti/Pongal: My aunt always adds a sprinkle of sesame seeds to her Nel Pori for Makar Sankranti – it’s a lovely touch!

Serving Suggestions

These Nel Pori balls are delicious on their own with a cup of chai. They’re also a lovely addition to a festive platter or a sweet treat after a meal. My kids love them as a little afternoon snack!

Storage Instructions

Store the Nel Pori in an airtight container at room temperature. They’ll stay crispy for about 3-5 days, but honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

• What is Nel Pori and where can I find it? Nel Pori is puffed rice, traditionally made from rice. You can find it at most Indian grocery stores, often labelled as puffed rice or murmura.
• How do I know when the jaggery syrup has reached the hard-ball consistency? The “hard-ball test” is key! Drop a tiny bit of syrup into cold water. If it forms a firm ball you can pick up, it’s ready.
• Can I use sugar instead of jaggery? What will be the difference? You can, but the flavour will be different. Sugar will give you a sweeter, less complex flavour. Jaggery adds a lovely caramel-like depth.
• How long does Nel Pori stay crispy? Properly stored in an airtight container, Nel Pori should stay crispy for 3-5 days.
• Can I add other nuts or seeds to this recipe? Absolutely! A handful of chopped peanuts, cashews, or sesame seeds would be delicious additions.

Enjoy making (and eating!) this classic Indian treat. I hope it brings as much joy to your kitchen as it does to mine!