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Caramel Pori Bars

Caramel Pori Bars are a fun take on the traditional pori urundai made for Karthigai. These are made with rice crispies, sugar, mixed nuts and flavoured with cardamom.
Course Dessert
Cuisine Indian
Keyword gluten free, snacks
Prep Time 20 minutes
Servings 5 bars


For caramel

  • ½ cup sugar
  • 2 tsp butter or ghee
  • 2 tbsp water
  • 1 tbsp honey
  • ½ tsp lemon juice

For the bars

  • 1 tbsp almonds
  • 1 tbsp pistachios
  • 2 cups pori/murmura/puffed rice
  • ½ tsp vanilla
  • ½ tsp cardamom powder


  • Grease a small box with parchment paper, butter if needed and set aside.
  • Roast the puffed rice and nuts in a dry pan for 2 minutes on low heat. Do them one at a time. Alternatively, microwave them individually for 30 seconds.
    Be careful not to burn them. The puffed rice has to be crispy.
  • To a pan on low heat, add the sugar followed by the butter and water. Let it dissolve. It is important to not STIR this.
  • As it dissolves, use a brush dipped in water to remove any crystals that may form on the sides. Make sure you do this entire process in low flame.
  • As it turns slightly golden, add the honey, cardamom, vanilla and roasted nuts, puffed rice.
  • DO not tip all the puffed rice at one, keep some and mix in stages. It has to be a sticky mass when you move to the box.
    Also, there is NO cooking at this stage. Just mix and move to the box.
  • Remove it to the greased tin/box and spread it as evenly as possible.
  • These bars cool quite soon, so in a couple of minutes you will be able to use your fingers to press them tight.
  • Let them sit for 10 minutes and make bars. This measure makes 5-6 bars as shown above.
  • Store in an airtight box.


Vanilla is optional. I added since it has a beautiful aroma. You can add either of the two - cardamom and vanilla.