Thengai pooranam

Thengai Pooranam, also known as Coconut Puranam, is a traditional South Indian sweet filling made primarily from fresh coconut, jaggery, and aromatic spices. This delectable treat is commonly used as a stuffing for various sweets like Kozhukattai (steamed dumplings), Modak, and Adhirasam. Its rich, sweet flavour and moist texture make it a cherished component of South Indian festive dishes and special occasions.

What is Thengai Pooranam?

Thengai Pooranam combines grated coconut with jaggery and flavors it with cardamom and sometimes nutmeg. You melt the jaggery and mix it with the grated coconut to form a thick, sweet paste. This filling often features in traditional sweets and desserts, adding a delightful burst of flavor and texture.

Ingredients and Preparation

• Fresh Grated Coconut: The primary ingredient, providing a rich, nutty flavor.
• Jaggery: Adds natural sweetness and a deep, caramel-like taste.
• Cardamom: Enhances the aroma and flavor of the filling.
• Optional Spices: Nutmeg or saffron can be added for additional depth of flavour.

How I learnt

Thengai Pooranam is a delightful mixture of grated coconut and jaggery syrup, passed down through generations. I learned this cherished recipe from my paati (Dad’s mom), who, along with my amma, uses this sweet filling as a stuffing for Modhagam—a favorite traditional sweet of mine. Despite initially thinking that making Thengai Pooranam was a complex task, I’ve found it to be surprisingly simple and quick to prepare. With just a few ingredients, you can make this delicious filling in no time. I posted this recipe a while back and am sharing the video link for anyone interested in trying it out.

Uses for Thengai Pooranam

• In Kozhukattai: Fill steamed rice flour dumplings with Thengai Pooranam to make a traditional and flavorful sweet.
• In Modak: Use it as a stuffing for Modak, one of Lord Ganesha’s favorite sweets during Ganesh Chaturthi.
• In Adhirasam: Incorporate Thengai Pooranam into Adhirasam, a deep-fried sweet doughnut-like treat.
• As a Dessert: Enjoy it on its own as a sweet treat or use it as a topping for other desserts.

Why Thengai Pooranam is Special

Thengai Pooranam stands out for its rich, sweet flavour and versatile use in South Indian sweets. Its combination of fresh coconut and jaggery makes it a nutritious and flavourful addition to festive recipes. Whether used as a filling or enjoyed on its own, Thengai Pooranam adds a touch of traditional sweetness to any occasion.

We can make lot of recipes with thengai pooranam. For example we can use this as a stuffing in Modhagam, or to make coconut holige, sugiyam, etc.,

Check the recipes that can be made with thengai pooranam – Modhagam, Dal holige.

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Thengai Pooranam

Niranjana Sankaranarayanan

Thengai pooranam is a mixture of coconut with the jaggery syrup. This is the first time I made thengai pooranam. I learnt this from my paati (Dad’s mom). Amma and paati makes pooranam as a stuffing for modhagam. This is one of my favourite sweets(Of course whatever that is made out of jaggery :P). Whenever they make this, I thought it is a very difficult recipe. But to make the thengai pooranam is very easy and you can make it in no minutes.I posted this recipe long back and linking video to it.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Sweet

Cuisine Indian, South Indian

Servings 4

Equipment

• Coconut scrapper
• Pan

Ingredients

  

INGREDIENTS

• 1 cup Freshly grated Coconut
• 3/4 cup Jaggery
• To dissolve the jaggery Water
• A pinch Cardamom powder
• 1 tbsp Ghee

Instructions

 

• Dissolve the jaggery in the water.
• Strain it to remove the dust particles and it to one string consistency.
• Add the ghee and cardamom powder to it. Mix well.
• Now add the grated coconut and mix well so that the jaggery and the grated coconut are blended well.
• This can be eaten as such or can be used for making modhagam.

Video

Keyword Coconut sweet, Stuffing for Modhak, Thengai Pooranam

INSTRUCTIONS

• Dissolve the jaggery in the water.
• Strain it to remove the dust particles and it to one string consistency.
• Add the ghee and cardamom powder to it. Mix well.
• Add the grated coconut and mix well.
• Blend the jaggery and the grated coconut well.
• We can eat pooranam as such or in the form of modhagam.

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