Kadalai paruppu pooranam recipe - sweet pooranam recipe - Delicious stuffing for mothagam with chana dal, jaggery and coconut.
This is one of my old post re-posting for easy reference. We always make sweet pooranam with chana dal. We also add coconut to it. Check out my Kozhukattai recipe with this sweet stuffing.
I have seen either people making chana dal pooranam / kadalai paruppu pooranam or coconut poornam, but our version is a mixed version.
We love this to eat as such. My brother Sen loves this a lot like anything. Even Vj loves this. I am not a big fan before, now a days I don't know I like everything 😉
So here is our version of kadalai paruppu pooranam. Click here to read the kozhukattai post.
Kozhukattai Recipe | Ganesh Chaturthi recipes
Related posts
Recipe card
Kadalai paruppu pooranam
Ingredients
- ½ cup Chana dal/ kadalai paruppu
- 1 cup Jaggery powdered
- ½ cup Coconut grated
- 2 Cardamom powdered
- 1 Pinch salt
Instructions
- Soak chana dal for 3 hrs or minimum an hour. Pressure cook dal with water just to immerse it (Little less is also finupto 5 whistles. Drain water if any, cool down and grind in blender or mash it with masher just to make it a paste and keep aside.
- Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
- Then again start heating the jaggery syrup (wash the vessel as it will have impurities). When it starts boiling, at one stage, the syrup will get frothy.At this stage add the ground dal paste, salt and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
- Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.Keep Stirring well till the mixture gets thick starts leaving the sides of the vessel.
Notes
- You can add jaggery slightly more if you are sweet toothed. But do not add too much as it will make the stuffing sticky.
- add a pinch of salt while stirring.
- For ganesh chaturthi, we do this the before day and refrigerate. My MIL even makes equal sized balls and keep ready so that the next day its less work.
Stepwise photos
1. Soak chana dal for 3 hrs or minimum an hour. Pressure cook dal with water just to immerse it (Little less is also fine) upto 5 whistles.
Drain water if any, cool down and grind in blender or mash it with masher just to make it a paste and keep aside.
2. Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.
Heat it and when jaggery dissolves completely, filter it in a metal strainer to remove impurities if any.
3. Then again start heating the jaggery syrup (wash the vessel as it will have impurities).
When it starts boiling, at one stage, the syrup will get frothy.
At this stage add the ground dal paste and coconut. Stir continuously without forming any lumps.
Add elachi powder and mix thoroughly.
4. Note that water we are adding should be very less. The lesser we add water to jaggery, sooner the stuffing will get ready.
Keep Stirring well till the mixture gets thick starts leaving the sides of the vessel.
Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.
Swasthi says
These look amazing, loved the way you presented.
jeyashrisuresh says
We make a similar one for poli. Looks tempting
divya says
tht's looks so tempting ...yum
Sangeetha says
I too love this chana dal-coconut-jaggery combo, looks very inviting !!
Sudha Sabarish says
Tempting poornam but we don't add coconut for this poornam.
Vanamala Hebbar says
you know my fave....nice pics
Anita mishra dubey says
i also make this but north indian style,this is very tempting.want to ask ,which coconut u have used dessicated or fresh?
Anita mishra dubey says
i also make this but north indian style,this is very tempting.want to ask ,which coconut u have used dessicated or fresh?
RAKS KITCHEN says
I used fresh coconut
xerophytic says
if u add ghee little bit in final stage it will give little more taste
Swapnil says
can we use sugar syrup instead of jaggery or is it mandatory to use jaggery
Neena Vilas says
Again Pls post suzhiyan recipe... Eagerly waiting
Sangeetha Selvaraj says
can u tell me the measure of your cup
Raks anand says
240 ml dear.
Ramya Varadharajan says
Hi
Thanks for ur recipe. It came out well for vinayagar chathurthi today. I tried first time.
Raks Kitchen says
Thank you so much Ramya for your time to write feedback. Glad it turned out well 🙂
Raks Kitchen says
Jaggery gives best result 🙂
Raks Kitchen says
True, I remember elders do this in my home too. Thanks
Aruna says
Thank you