facebook twitter pinterest youtube googleplus email rss instagram

DeskMenu

Navratri recipes

verkadalai-sundal-recipe கொண்டகடலை-சுண்டல் Sweet sundal recipe Rajma sundal recipe Channa dal sundal recipe     Karuppu ulundhu sundal Kollu sundal semiya kesari rava kesari paal kesari fruit kesari mango kesari kalkandu pongal சக்கரைப்  பொங்கல் thengai-payasam-with-rice ulundu vadai recipe puliyogare recipe 1 coconut rice Puli aval Lemon aval Puli idiyappam pepper idiyappam

Click here full collection

Wednesday, September 12, 2012

kadalai-paruppu-pooranam        This is one of my old post re-posting for easy reference. We always make sweet pooranam with channa dal. We also add coconut to it. I have seen either people making channa dal pooranam / kadalai paruppu pooranam or coconut pooranam, 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.

Kadalai paruppu pooranam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 10 mins    |  Cook time: 20 mins    Makes: 25 

Ingredients

Channa dal/ kadalai paruppu - 1/2 cup

Jaggery -  1 cup

Coconut - 1/2 cup

Elachi - 2 , powdered


METHOD

  1. Soak channa dal for an hour. Pressure cook channa dal with water just to immerse it (Little less is also fine) upto 3 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. 1-sweet-pooranam
  3. 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.
  4. 2-channa-dal-pooranam 
  5. Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.At this stage add the ground dhal paste and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
  6. 3-sweet-pooranam 
  7. 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 starts leaving the sides of the vessel.
  8. 4-kadalai-paruppu-pooranam 

NOTES

  • You can add jaggery more if you are sweet toothed. But do not add too much as it will make the stuffing sticky.
  • 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.

Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.
  channa-dal-pooranam

Labels: , , ,

12 comments:

  1. These look amazing, loved the way you presented.

    ReplyDelete
  2. We make a similar one for poli. Looks tempting

    ReplyDelete
  3. tht's looks so tempting ...yum

    ReplyDelete
  4. I too love this chana dal-coconut-jaggery combo, looks very inviting !!

    ReplyDelete
  5. Tempting poornam but we don't add coconut for this poornam.

    ReplyDelete
  6. you know my fave....nice pics

    ReplyDelete
  7. i also make this but north indian style,this is very tempting.want to ask ,which coconut u have used dessicated or fresh?

    ReplyDelete
  8. i also make this but north indian style,this is very tempting.want to ask ,which coconut u have used dessicated or fresh?

    ReplyDelete
  9. if u add ghee little bit in final stage it will give little more taste

    ReplyDelete
  10. can we use sugar syrup instead of jaggery or is it mandatory to use jaggery

    ReplyDelete
  11. Again Pls post suzhiyan recipe... Eagerly waiting

    ReplyDelete

Thank you for visiting my space and leaving comments,your comments are really appreciated...

To bloggers Please do not give link back to your event announcement along with your comments. I may delete your comment otherwise,sorry!