Thengai Poornam recipe with step by step photos. It is a jaggery based sweet coconut mixture flavored with cardamom. This thengai poornam can be used to stuff kozhukattai, modakam and can also be used to make coconut poli (Thengai Boli).
It needs just 5 ingredients to make and is super quick and easy to make. Though we use jaggery, there is no need to boil the syrup to any string consistency.
Instead of Khus-Khus, you can use white or black sesame seeds as it is equally aromatic. But at home, for prasadhams, we do not prefer sesame seeds.
There are lots of options you can use in place of Pottukadalai. In my mother’s side, we always use pottukadalai. In my father’s side, the ladies use Aval (poha). You can use either the white one or the red one but make sure it is of the thicker variety.
My MIL uses peanuts (verkadalai), as it happens to be the staple crop grown in their place and it is available around the year for them.
I use roasted and powdered Oats. All these work well and act as a thickening agent as well. Apart from using it as stuffing, just make them into small balls and you can eat as such. It is a guilt free indulgence if you happen to have a sweet tooth.
Resist the urge to cook the thengai poornam to a thick consistency. If you do that it will become very hard and look like a candy and you cannot even take it out of the pan after it cools down.
Thengai Poornam recipe with step by step photos:
1. Heat a pan and dry roast khus-khus for 1-2 mins over low flame till you get the aroma. In a mixer jar, take pottukadalai and cardamom and powder finely.
2. Add roasted khus-khus and pulse for a few seconds to mix well. Keep aside.
3. Heat 2 tsp water in a vessel. Add grated jaggery and heat the vessel over low flame till it dissolves completely. Pass the syrup over a sieve to filter impurities.
4. Heat a wide pan and add the clean jaggery syrup. Add grated coconut and mix well and cook for 2-3 mins over low flame.
5. Add powdered mixture and mix well. Cook for 1 more minute and take off stove.
6. It will look very loose and of a dropping consistency. But as the mixture begins to cool, it will become very thick. Thengai poornam is ready. It will keep well for 3-5 days at room temperature itself.
Thengai Poornam Recipe details below:
- Fresh grated coconut – ½ cup
- Jaggery, grated – ½ cup
- Pottukadalai (Roasted Gram Dal) – 2 tsp
- Cardamom – 1
- Khus-Khus (poppy seeds) – ½ tbsp
- Heat a pan and dry roast khus-khus for 1-2 mins over low flame till you get the aroma.
- In a mixer jar, take pottukadalai and cardamom and powder finely.
- Add roasted khus-khus and pulse for a few seconds to mix well. Keep aside.
- Heat 2 tsp water in a vessel. Add grated jaggery and heat the vessel over low flame till it dissolves completely.
- Pass the syrup through a sieve to filter impurities.
- Heat a wide pan and add the clean jaggery syrup.
- Add grated coconut and mix well and cook for 2-3 mins over low flame.
- Add powdered mixture and mix well. Cook for 1 more minute and take off stove.
- It will look very loose and of a dropping consistency. But as the mixture begins to cool, it will become very thick.
- Thengai poornam is ready.
- This will keep well for 3-5 days at room temperature itself.
Thengai poornam is pretty new recipe to me.It looks very delicious. I must try it very soon!