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
Servings: 1 /2 cup
- 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.