In a pan mix together jaggery and water and bring it to boil.
When the jaggery is melt, pour this through a sieve to remove the impurities.
Now pour it back into the pan and let it boil. Add ginger and cardamom powders.
You need to keep a close watch to bring the syrup to correct consistency.
Keep a plate with water nearby. Place a small drop of the syrup in water. It shouldn't dissolve in water.
When rolled you should be able to make a hard ball which when hits the floor should produce a noise.
WHen the syrup reaches this stage, remove from flame and add all the pori to the syrup.
Work fast and mix the syrup and jaggery evenly.
Roughly make balls out of the pori mixture while still hot.
Then shape it into a tight ball.
If you feel that it is sticky, then touch rice flour and then shape.
The sugar becomes hard very fast so you need to be faster. If you couldn't remove pori from the pan, keep it on flame for a while.
The syrup will start melting and the pori will come off easily.
When the balls are cool, store in airtight box.