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5 from 1 vote

Thengai Poornam Recipe - Sweet Coconut Stuffing

Thengai Poornam used as a stuffing to make kozhukattai, poli and modakam.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert, Sweet
Cuisine: Indian
Servings: 1 /2 cup
Author: Radhika


  • Fresh grated coconut – ½ cup
  • Jaggery - 1/2 cup grated
  • Pottukadalai or Roasted gram dal - 2 tsp
  • Cardamom – 1
  • Khus-Khus or Poppy seeds - 1/2 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.