Pori Urundai is a healthy snack prepared during festivals and rice crispies is a crispy, crunchy snack bar. I get the rice kripies from the shop usually though it is easy to prepare at home. When I saw the pack of puffed rice lying at home, thought of trying this rice crisps bar and pori urundai with honey and peanut butter that I have prepared recently and posted. The process for making both is same. The only difference is pori urundai is made into balls whereas the crispies are made into flat layer in pan and cut into squares.
It is sweetened with honey and completely healthy. I have added colored coconut flakes which is optional and you can also add sesame seeds, raisins or choco chips. This is perfect evening snack for kids after school. I finally had only pori urundai for taking pictures and my people at home finished rice crispies without giving it to me. ??
Preparation time : 15 minutes
Resting time : 30 minutes
- Puffed rice – 2 cups
- Peanut butter – 3 tbsp
- Honey – 1/4 cup
- Vanilla essence – 1 tsp (optional)
- Coconut flakes – 4 tbsp
1. Take a square baking pan and grease it with oil or butter. Keep aside.
2. Take peanut butter and honey in a pan. Mix and heat it in low flame stirring well.
3. Once it melts and comes to pouring consistency, remove from flame. Add vanilla essence and mix.
4. Add puffed rice to the honey mixture and mix with a ladle until all the rice gets well coated.
5. Transfer the mixture into prepared pan and gently press into even layer. For making pori urundai, make it into small balls.
6. Sprinkle coconut flakes on top and refrigerate it for 30 minutes until it becomes firm.
7. Cut into squares with knife and serve. The rice crispies stays good for 2-3 days in room temperature.
You can also add almond butter instead of peanut butter.