Thaengai Pooranam - Coconut Sweet Stuffing

#ThaengaiPooranam  #Coconutstuffing : This sweet stuffing is commonly prepared to stuff inside the 'modhakam'. Dumpling is called Modhakam in Tamil. This pooranam can also be used as stuffing in the preparation of Boli. Modhakam is somewhat similar to the famous street food, momos. The outer covering of momos is done with maida whereas it is done with rice flour in modhakam.
The stuffing may be either sweet or savory.
Here let me present the method of preparing coconut sweet stuffing.

Ingredients :
1/2 cup                           Coconut scrap
1 Tbsp                            Gram dhal ( Channa dhal 3/4 th done)
1/2 cup                            Jaggery [ adjust ]
1/4 Tsp                            Cardamom and nutmeg powder
1 pinch                             Salt

Method :
The quality of jaggery is very good and devoid of any stones or impurities.
So I used as it is. Otherwise dissolve jaggery in very little amount of water and strain through a filter.
Heat a heavy bottomed vessel or a non stick vessel on a stove over a medium flame.
Add smashed jaggery [ or jaggery dissolved water ] and coconut.

Mix well. The water content present in coconut scrap starts melting jaggery.

When it starts boiling add gram dhal.

Stir well with a long ladle.
Reduce the fire to SIM position.
Keep stirring at regular intervals.

The time taken to cook varies with the quantity.
When everything blend together and leaves out the surface of the vessel switch of the stove.
Add cardamom powder and mix well.

Store in a container with lid and close it after it has cooled down to room temperature.
It can be stored in fridge for 3 to 4 days.

Now thaengai pooranam is ready. Boli, Suzhian and Modhakam can be prepared using this Thaengai Pooranam.

Note :
Roasted peanuts can be added instead of 3/4 th cooked gram dhal.

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Soy Chunks Pooranam

#SoychunksPooranam - #Soychunkssweetstuffing :Still two days to go for Pongal. We have to prepare a sweet stuffed fried balls with maida outer layer for pongal. These balls are called #Suzhian. The stuffing inside these balls are called Pooranam. Pooranam is prepared using Gram Dhal, coconut and jaggery. But this time I have prepared using Soya chunks ( Meal maker ). 
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.^[1] It is often used as ameat analogue or meat extender. [ source : http://en.wikipedia.org/wiki/Textured_vegetable_protein ]

This pooranam can also be used as stuffing in the preparation of Boli and Modhakam ( Kozhukattai ).

Ingredients :
1/2 cup                             Soy chunks
1/4 cup                             Gram dhal ( Channa dhal )
1/2 cup                             Coconut scrap
1 cup                                Jaggery [ adjust ]
1/4 Tsp                             Cardamom and nutmegpowder
1 pinch                             Salt

Method :
Wash soy chunks and take in a vessel.
Add 1 1/2 cup of water.
Add a pinch of salt.
Pressure cook for a whistle.
Take out after steam completely subsides and drain water.

Allow it to cool down.

Pressure cook gram dhal also for 1 whistle and 8 minutes at SIM.
Keep aside.

Take jaggery in a vessel and heat on slow flame with 1/2 cup of water.
Dissolve jaggery by stirring with a ladle.
Keep on fire untill jaggery completely dissolve in water. Strain through a filter and keep aside.

Now squeeze out water from soy chunks. Grind using a mixer grinder.

Mash cooked dhal also.

Now take ground soy chunks, mashed dhal, coconut scrap and jaggery water in a heavy bottomed vessel.
Place over a slow flame and mix well with a ladle.

Allow to simmer over slow flame for about 20 to 25 minutes.
The time taken to cook varies with the quantity.
Keep stirring at regular intervals.
When everything blend together and leaves out the surface of the vessel switch of the stove.
Add cardamom powder

and mix well.

Store in a container with lid and close it after it has cooled down to room temperature.
It can be stored in fridge for 3 to 4 days.

Now pooranam is ready. Boli, Suzhian and Modhakam can be prepared using this Soy Chunks Pooranam.





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Modhakam  spicy

sweet pidi kozhukattai

soy chunks pooranam

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Sweet Recipe

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Recipe Index

Kadalai Paruppu Pooranam - Gram Dhal Pooranam

#Pooranam is sweet stuffing prepared using jaggary with gram dhal & coconut or only coconut or coconut & other ingredients.

Kadalai paruppu ( gram dhal ) pooranam is prepared with gram dhal ( channa ), coconut scrap and jaggary.
This pooranam is used as stuffing for making suzhiyan, modhagam, boli and of course can also be enjoyed as it is.

pooranam is being stuffed in boli dough to make sweet boli

Ingredients :
Gram dhal ( kadalai paruppu )                          : 1/2 cup
Coconut scrap                                                  : 1/4 cup ( can take more )
Jaggary                                                            : 1/2 to 3/4 cup ( adjust according to taste )
Cardamom powder                                          : 1/2 tsp
Salt                                                                  : a pinch

Method :
Wash gram dhal and put in a pressure cooker.
Add 1 1/2 cup water. Close and place the weight.
Keep the cooker on  a gas stove over high flame.
Allow 3 whistles and adjust the flame to SIM position  and cook for 5 minutes.
Let the steam goes off and drain the excess water.
Gram dhal must be just soft not too mushy.
Now dissolve the jaggary in a vessel with 1/4 cup of hot water.
Strain the jaggary water through a filter to remove impurities and sand.
Mash the cooked dhal with a ladle slightly.
Take jaggary water and mashed dhal in a heavy bottomed vessel.

Keep on slow flame and mix well with a long ladle.
Add coconut also and mix well.
Keep stirring at regular intervals till all the water dries up and pooranam leaves the surface of the vessel.

Finally add cardamom powder and mix well.
It takes around 1/2 hour to 40 minutes according to the amount taken.
Switch off and allow it to cool down to room temperature.

 Transfer into an air tight container.

Pooranam can be stored in refrigerator for a week.






You might also like to try

Modhakam  spicy

sweet pidi kozhukattai

soy chunks pooranam

Boli varieties

rice dumpling

For other Sweets

Sweet Recipe

For other Recipes

Recipe Index