POORANAM

COCONUT POORANAM:
Combine 1 cup of fresh shredded coconut with ¾ of mashed jaggery.
Add 1sp cardamom powder and place these in a hot kadai and cook on a
medium fire until it is thickened.
KADALAIPARUPPU POORANAM:
Soak 1cup of bengal gram for 1 hour and drain it in a colander. Then cook
the Bengal gram and mash it finely.
Place 1½ cups of mashed jaggery in a kadai and add a little water. Make
kambi paagu off it.
Add the mashed bengal gram and half coconut which is shredded finely.
Add 1sp cardamom powder and cook on a medium fire until the pooranam
is thickened.
You can add green gram instead of bengal gram.
ELLU POORANAM:
Dry roast ½ cup of sesame seeds on a slow fire to a light brown colour.
Let it cool and then powder it.
Mash ½ cup of jaggery finely and add this to the powder with ½ sp
cardamom powder.