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–+ servings

Thengai poornam ladoo

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Prep Time 10 minutes
Cook Time 30 minutes
cooling and rolling 20 minutes
Total Time 1 hour
Servings 15 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.
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