Coconut Poornam Recipe | Kobbari Undalu | Coconut Jaggery Laddu | Kobbari Louz | Thengai Poornam | Sweet Coconut Filling

Coconut Poornam Recipe to make Kobbari Undalu, a jaggery based sweet coconut mixture flavoured with cardamom. You can use this kobbari pooranam / kobbari louz or thengai poornam to stuff kudumulu (aka kozhukattai or modakam) and also to make Bobbatlu or Poli.

Click HERE to go directly to the video or continue reading for detailed recipe!!

Often it happens that I keep postponing to share many recipes due to lack of time to write a detailed post. I have decided to start a new series of “JUST RECIPES” that will include simple, everyday cooking recipes!! They will just have a short introduction, the recipe and of course last but not the least…a pictorial treat!! This way you get to see more from my kitchen 🙂

You can prepare coconut poornam by grating fresh coconut or take the short cut by grinding the coconut pieces in a mixer to a coarse mixture. Fresh coconut is always good because it retains the moisture of the coconut and enhances the taste.

I have used ground coconut pieces in this Coconut Poornam Recipe. Good quality jaggery plays a vital role in making these kind of sweets. It is a simple and straight forward recipe with minimal ingredients that even novice cooks cannot go wrong.

Off to Coconut Poornam Recipe!!

Step-by-Step process for Coconut Poornam Recipe:

Click HERE to go directly to the video!!….or continue reading for detailed recipe!!

• Start off with breaking a fresh coconut into 2 halves and pry the meat away from the shell.

• Grate it or grind the coconut pieces in a mixer to a coarse mixture and proceed with the recipe.

• Transfer powdered jaggery to a pan over low heat and add 1/4 cup water to it.
• Stir for 5 minute till the jaggery dissolves. You can strain it (if required) to remove impurities and then proceed.

• To the jaggery liquid, add grated coconut and stir over medium heat.

• Continue to stir for 15-20 minutes till everything comes together.

• Turn off the heat when you get a thick mixture (like what you see in the pic. below),
• Once poornam cools down, add cardamom powder and mix well.

• Rub little ghee between palms & start making small balls or transfer the mixture to a plate greased with ghee and cut into desired shape. 

• I have already shared how to make rice flour at home, so you can use this poornam as a filling to prepare Kudumulu or kozhukattais or modakams during Ganesh Chaturthi or use it as a stuffing to make Bobbatlu or Poli.

COCONUT JAGGERY POORNAM

A Quick Summary:

Print Recipe

Coconut Poornam Recipe | Kobbari Undalu | Coconut Jaggery Laddu

Coconut Poornam Recipe / Kobbari Undalu is a jaggery based sweet coconut mixture flavoured with cardamom & is used as a stuffing for some sweet recipes.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dessert / Sweet

Cuisine: Indian (South Indian)

Servings: 15 to 18 small sized balls

Author: Padma

Ingredients

• 3/4 to 1 Cup Jaggery powdered (adjust to suit your taste)
• 1/4 cup water or a little less
• 1 cup shredded Coconut preferably use fresh coconut
• 1/2 teaspoon Cardamom Powder
• 1/2 teaspoon Ghee

Instructions

• Transfer powdered jaggery to a pan over low heat and add water.
• Once jaggery dissolves, strain if required.
• To the jaggery liquid, add grated coconut and stir.
• Continue to stir for 15-20 mins till everything comes together.
• Turn off the heat when you get a thick mixture,
• Once it cools down add cardamom powder and mix well.
• Rub little ghee between palms & start making small balls or transfer the mixture to a plate greased with ghee and cut into desired shape.
• Use this as a filling to make Kudumulu or kozhukattais or use it as a stuffing to make Bobbatlu or Poli.

My Notes:

1. You can even replace jaggery with sugar in the recipe and follow the same process, but I prefer the jaggery version. Add khoya or mawa along with sugar. Enhance the taste with almond paste to make it rich. For this soak almonds, remove skin and then make into paste. But these variations work well only for the sugar version.
2. Adjust sweetness to suit your tastebuds.
3. Add just enough water to the jaggery powder for it to dissolve or else making the poornam will take a little longer.
4. Add some nuts or raisins to these yummy laddus.
5. The addition of cardamom powder makes it more flavourful, so do not miss it.
6. The shelf life is longer when made with dried coconut. If you use fresh coconut, this dessert will keep well in the refrigerator for about two weeks.

Will come back soon with Sweet Kudumulu recipe!! HAPPY WEEKEND

Happy Cooking 🙂

Cheers!!

Padma.