SWEET POORANAM RECIPE / KOZHUKATTAI POORANAM RECIPE / KADALAI PARUPPU POORANAM RECIPE / THENGAI POORANAM RECIPE / VINAYAGAR CHATURTHI RECIPES / FESTIVE RECIPES / MODAK RECIPES / CHANNA DAL POORANAM / CHANA DAL POORNAM / STUFFING FOR MODAK / SWEET FILLING FOR MODAK / GANESH CHATURTHI RECIPES / POORNAM RECIPES / STEPWISE PICTURE FOR SWEET POORANAM RECIPE / DIWALI RECIPES / SWEETS
Wishing all my readers a very Happy Vinayagar Chaturthi!
Poornam can take many forms… it can be made sweet or savory and comes in variety of combinations. Today I’m going to share the Sweet pooranam made with coconut, jaggery and dal combination. This is the highlight for Vinayagar chaturthi festival celebrations and also for any festive occasions. Sweet pooranam is very versatile and can be used in many sweet preparations like… kozhukattai, modaks, puran poli, suzhiyan etc. You can make this ahead of time and refrigerate to cut down on some time during busy festive routines. We make many different pooranams at home, sugar and coconut combination, pottukadalai and thengai, moong dal & thengai, ssesame seeds filling… the list goes on and this one is my favorite 🙂
|Kadalai Paruppu / Bengal gram / Chana dal||1 cup|
|Jaggery||1 & 1/2 cups (powdered)|
|Coconut||1 cup (fresh grated)|
|Elachi / Cardamom||5 (powdered)|
To start with soak chana dal / kadalai paruppu for at least one hour. Pressure cook the soaked dal with water (just to immerse the dal) and cook up to 3 whistles. Once done, transfer the cooked dal to a colander and drain all the water. Let it cool and stay for sometime to drain all the water. Now using a mixer / blender grind to a fine paste/ powder or if you have a good masher , then try to mash as much as possible and keep this aside. Now powder / grate the jaggery and keep aside. Grate fresh coconut, powder the cardamom and keep both aside too.
In a kadai or pan, add the mashed dal and powdered jaggery. Heat it over low flame and the jaggery will start to melt. Initially it will be slightly watery and then as you keep stirring, the water content will reduce and the dal will turn like a thick mass. Now add powdered cardamom and grated coconut to it and mix . Keep stirring until everything blends well and turn in to thick mixture. Stir until the mixture starts leaving the sides of the vessel. (it takes about 10 to 15 minutes) depending upon the water content in the mixture. Once done let cool completely and proceed with any recipe of your choice. They can go in as a stuffing for kozhukattai, puran poli, suzhiyan or just simply plain!
Check out other Vinayagar chaturthi recipe here
- This pooranam makes about 40 kozhukattais (approx). The pooranam itself last for about a week when refrigerated and can be used as needed. We usually make a big batch, for a small family just make half of the above measure.
- Chana dal can be roasted dry to cut down on the soaking time.
- Alternately you can also melt the jaggery and remove all impurities and then add it back to the dal and cook the pooranam. This process takes longer time for the pooranam to get thick.
- You can also make this pooranam with out coconut.If you add more jaggery then mixture will turn watery and sticky like a paste.
- You add little ghee for extra flavor and also it helps to thick the mixture too