Thengai poornam urundai | Coconut jaggery ladoo

Most South Indian festivals celebrate abundance with coconut. Check out this easy, gluten free, vegan Thengai poornam ladoo that is perfect for naivedyum and treats.

What I look forward to more than the modakam during the Ganesha chaturthi season is the thengai poornam that is made. Since amma had set the standards for this real high with all the coconut trees that surrounded our house, my tastebuds are pretty sure of what they expect on this one. Since I grew up eating tins more of the poornam, by the time it got to the modhakam , I was probably done with my share. Over the years, I am happy with lots more poornam and a few as kozhukattai. I save this coconut jaggery ladoo to have as naivedyum during any festival may it be Diwali, Navrathri or even Pongal.

Ingredients to make thengai poornam

Thengai poornam urundai is a four ingredient dessert..

Coconut: freshly grated coconut has the milky soft texture that lends itself to form a smooth poornam.I will not comprimise on this and use dessicated ones as the texture is not the same. However it is ok to use frozen coconut to make this ladoo.
Jaggery: sugarcane jaggery is more suitable for this recipe. You can get it as small solid moulds or a big round lump. The colour if the ladoo at the end is dependent on the colour of the jaggery. I have chosen a lighter coloured jaggery for this recipe. However this doesn’t greatly alter the flavour. You can use palm jaggery or coconut sugar as well in this recipe.
Cardamom: commonly green cardamom pods flavour most South Indian sweet recipes. This is no exception. The black seeds in the pods will provide maximum flavour. Crush them to release the flavours better. You can also powder them with a bit of sugar and store to use in recipes.
Ghee: this is actually an optional ingredient. You can add a tsp when the poornam comes together to help you roll the urundai (ball) better. Otherwise, you can grease your palms with ghee to roll the balls.If vegan use coconut oil to roll the balls.

Let’s make coconut jaggery ladoo

: melting the jaggery

: making jaggery syrup

: adding coconut

: poornam ready

: make into small balls

Making the syrup: the first step of making the poornam is to make a jaggery syrup. This also helps you filter the impurities that may be stuck in the jaggery. Add about half cup water for every 4 to 5 pieces if jaggery. You can soak the jaggery for an hour and then slowly bring it to a boil in you like. If you are short if time, use hot water, then bring to a boil faster. The scum that floats needs to be removed. You don’t have to spend time reducing the jaggery syrup, as long as it melts and becomes liquid it is fine. Use a steel fine mesh strainer and strain for sand like impurities that settle at bottom. You can pre-prepare the jaggery syrup and store in clean glass bottles in the fridge.

Making the poornam:into a separate pan add the grated coconut. Let this saute for a minute. Now add the jaggery syrup that was prepared. Reduce the heat to a simmer and let the mix bubble and boil. Stir occasionally and check that it doesn’t catch the bottom. Once the mix starts to swirl around along with your ladle, the mix is ready. Sprinkle Remove from heat and set it to cool.

Cool and roll: when the mix is warm to hold, not scalding it is good to roll.greasing the palm makes it easier to roll the balls. Once completely cool, roll and store in boxes to consume.

Can I use frozen coconut to make poornam?

Frozen grated coconut makes perfectly good poornam. Thaw the coconut well before adding into the jaggery syrup and proceed with the regular recipe. The end result will just be the same as regular coconut.

Is dessicated coconut good to make poornam?

I cannot endorse the use of dessicated coconut for making this recipe. Even if you rehydrate the dessicated coconut, the texture changes. The end result after making the poornam is chewy and fibrous.Hence, it is best to stock to freshly grated or frozen.

What if the poornam doesn’t come together?

The success of the poornam is in that it will stick together like a halwa consistency. If the coconut is a dry variety (some are), add some powdered nuts. You can use cashewnuts, peanuts or roasted chickpea to bind the mix together. Add it a few minutes after you add the coconut and mix. You will be able to see that the coconut mix doesn’t really stick to the jaggery. Add it at this time, so it helps to bring everything together.

Is this recipe vegan and gluten free?

The recipe persay is gluten free and vegan. However, if vegan, don’t use the ghee to roll the ladoos, use coconut oil to grease your palms to avoid sticking. You can use a sushiball tool if you have to roll the ladoos too and avoid the oils completely.

Can I use maple syrup?

Actually you can. It takes a little longer to come together as maple syrup doesn’t have the stickiness of jaggery. However you can bring it together and make it work. Avoid the cardamom as it doesn’t work with the flavours.

How to use this thengai poornam?

Thenagi poornam urundai is perfect as a dessert on its own. However there are few other ways too you can use them

In modak: this is the filling that goes into the sweet or fried modak (kozhukattai).
In poli : The coconut poli or kayi holige, has the filling of this coconut jaggery mixture.
In sandwich: the coconut jaggery laddoo makes one of the best sweet filling for a sandwich. This kind of becomes a dessert sandwich.

How long does the poornam stay?

Poornam when made well stays good for a week in fridge. Usually we make this the night before and then use it in modhakam the next day and it stays pretty good as the jaggery helps in the preservation. The best part is you can actually freeze the poornam ladoo and they stay good for upto 3 months. To freeze, store in freezer safe containers. Initially keep them apart and once frozen you can add them to a smaller freezer bag and seal.

Thengai poornam ladoo

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

cooling and rolling 20

Total Time 1

Course Desserts

Cuisine gluten free, South indian, Vegan

Servings samll balls

Equipment

frying pan thick bottomed
saucepan small

Ingredients

For jaggery syrup

3/4 cup jaggery
1/4 cup drinking water

For the poornam

1 cup grated coconut
1/2 tsp green cardamom powder

For rolling the balls

1 tbsp ghee or coconut oil

Instructions

Into the saucepan add jaggery and water and set on a low heat so as to melt the jaggery.
Once the jaggery is melted, remove from heat, strain and remove impurities.
Set it aside till needed.
Into the frying pan add the coconut and slow roast it till slightly golden.
Add the jaggery syrup to this and cook them together.
When the liquid content is reduced and the mix comes together as a solid mass, remove from heat and set it aside.
Once it is cool enough to handle, grease your palms with oil or ghee and roll into small balls.
Chill these and the coconut jaggery ladoo is ready to be served.

Keyword diwali snacks, easy Indian sweets, festival offerings, Ganesh chaturthi recipes, Indian desserts

Tried this recipe?Let us know how it was!

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This Thengai poornam ladoo doesn’t really need much of an occasion. It is easily made and can be a great snack option. When you do make this coconut jaggery ladoo recipe do send us a feedback in comments. Use the 5 star rating when the recipe turns our good for you. Share the idea with all your family and friends and stay on with us by subscribing to this blog.
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