Clean and remove the paddy husk from the pori (krispies/murmura).
Heat water in a wide and thick bottomed pan. Add the grated jaggery and let it come to a boil.
Once it dissolves, pass the syrup through a sieve and filter it. Rinse the pan and return the syrup to the pan.
Let the syrup cook over medium flame and keep checking for soft ball consistency.
Keep a bowl half filled with water. If you pour a few drops of syrup in a bowl it should stay put at the bottom without getting dissolved. You should be able to collect a make a soft ball of the settled syrup.
Add roasted peanuts, sliced coconut pieces, dry ginger powder, cardamom powder and mix well.
First add 3-1/2 cups pori and mix well. If you see syrup in the bottom of the pan then add 1/2 cup till you are able to mix it up.
When you pull the ladle from the mixture you should be able to see fine, thin strings of the syrup
Grease both your palm with either ghee or sesame oil and make into balls. Press the ball by giving pressure from both your palm so that the syrup could bind the pori to remain as a ball.
Pori Urundai will harden further when the syrup cools down.
Store the Urundai in an airtight container and enjoy.