• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tickling Palates

  • Home
  • Recipes
  • About
  • Contact
  • Shop
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • About
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • About
    • Contact
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » 15 Mins Recipes

    Thengai Poornam Recipe - Sweet Coconut Stuffing

    Published: Sep 16, 2015 · Modified: Nov 3, 2020 by Radhika · This post may contain affiliate links · 1 Comment

    4 shares
    Jump to Recipe

    thengai poornam

    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.

    thengai poornam recipe

    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:

    thengai poornam step-1

    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.

    thengai poornam step-2

    3. Heat 2 teaspoon 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.

    thengai poornam step-3

    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.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Thengai Poornam Recipe details below:

    Thengai Poornam Recipe - Sweet Coconut Stuffing

    Thengai Poornam used as a stuffing to make kozhukattai, poli and modakam.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time : 10 mins
    Cook Time : 10 mins
    Total Time : 20 mins
    Servings : 1 /2 cup
    Course : Dessert, Sweet
    Cuisine : Indian
    Author : Radhika

    Ingredients
      

    • Fresh grated coconut – ½ cup
    • Jaggery - ½ cup grated
    • Pottukadalai or Roasted gram dal - 2 tsp
    • Cardamom – 1
    • Khus-Khus or Poppy seeds - ½ tbsp
    Prevent your screen from going dark

    Instructions
     

    • 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 teaspoon 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.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

    More 15 Mins Recipes

    • Nellikai Sadam - Amla Rice - Gooseberry Rice
    • Semiya Kesari Recipe - Vermicelli Kesari
    • Ginger Tomato Chutney Recipe - Inji Thakkali Chutney
    • Poondu Vengaya Puliyodharai - Puli Sadam with Onion & Garlic

    Sign Up! to Newsletter

    Reader Interactions

    Comments

    1. Nish Kitchen

      September 20, 2015 at 4:41 am

      5 stars
      Thengai poornam is pretty new recipe to me.It looks very delicious. I must try it very soon!

      Reply

    Leave a Reply. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello there!

    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

    Read more about me

    Trending Recipes

    • Phool Makhana Curry Recipe - Lotus Seeds Gravy
    • How to Cook Millets perfectly in Pressure Cooker (Stovetop & Instant Pot)
    • 15 Mins Paneer Butter Masala (Stovetop + Instant Pot)
    • Nadan Mutta Roast - Kerala Egg Curry
    • Matki Usal Recipe - Matki Chi Usal + Video
    • Flax Seed Butter Recipe - Flax Seeds Spread

    Recent Recipes

    • Kathirikkai Podi Curry - Brinjal Podi Curry Recipe
    • Rava Kesari - Sooji Sheera - Kesari Bath Recipe
    • Erissery Recipe - Kerala Mathanga Vanpayar Erissery
    • Thattai Recipe - How to make Thattai Murukku
    • Paneer Taka Tak - Tawa Paneer - Paneer Tak-a-Tak
    • Idli Milagai Podi - Idli Podi - Chutney Powder

    Want more Recipes?

    GO TO RECIPE INDEX

    Footer

    ^ Back to Top

    Links

    About Radhika

    Recipes

    Shop

    Newsletter

    Sign Up for Email Updates

    Contact

    ticklingpalates@gmail.com

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 · Tickling Palates · Privacy Policy
    Hosted & Managed by Host My Blog