Pori Urundai - 10 to 12 Urundais

Clean the pori and dry roast. Set this aside.
Place a pan on the stove on medium flame. Add the crushed jaggery and water and mix well. Stir on medium flame and allow the jaggery to dissolve. Strain to remove impurities.
Place a plate with a little water on the side and add the cleaned-up jaggery syrup back to a clean pan on a low flame. Add cardamom powder and keep stirring.
Now take a drop of jaggery syrup and put it in the water on the plate. Check if it stands firm. It should not dissolve. The consistency will slowly change when you try rolling it into a ball - from a soft loose ball to a firm hard ball. Once the consistency of a hard ball, firmly standing in the water is reached, switch off the stove. Add ghee to the mix.
Add the pori to syrup and mix well to ensure that the pori is completely coated with the syrup.
It is best to make the pori balls when hot, hence wait till you are able to hold the jaggery syrup-coated pori in your hands.
Grease your palms with ghee and roll the pori-jaggery mix into tight balls. Handle gently but firm to ensure that the pori balls do not break.
Repeat till you finish making all the nel pori balls. Enjoy Nel Pori Urundai when hot. You can store this and enjoy for 7-10 days.
For Avul Pori, repeat the same using Puffed Avul.