Poornam Kudumulu – is a simple, delicious special sweet recipe usually made on Vinayaka Chathurthi / Ganesh Chathurthi day. Kudumulu made of poornam, stuffed in semolina or maida dough and then fried in oil. Kudumulu are my 2nd favorite sweet, well the 1st is Bhakshalu and Gaarelu. This is another yummiest sweet we can made out of poornam. Poornam can be used in poornam charu, bhakshlu, and kudumulu. Kudumulu are also offered to Gouri Devi on Thadiya Swarna Gouri Vratham, a day before Ganesh Chathurthi.
Some people find it hard to make Bhakshalu, as it is a fine and delicate work. People who can’t make Poli/Bhakshalu can definitely try this easy recipe. I haven’t add cardamom powder in this recipe when making poornam, but if you like cardamom flavor, you may add it.
You can achieve perfect kudumulu if you follow the directions exactly given below and I also included the video to follow easily for your convenience.
How to make Poornam Kudumulu
PREP TIME: 45 MINS COOK TIME: 20 MINS TOTAL TIME: 1 HR 5 MINS COURSE: SWEETS/DESSERTS CUISINE: SOUTH INDIAN
- semolina (chiroti rava/pheni rava) – 1 cup
- jaggery – 1 cup
- chana dal (bengal gram) – 1 cup
- salt – pinch
- oil – 2 tsp, and also for frying
- water – around 1/3 cup for making dough
- Take 1 cup of semolina or chiroti rava in a bowl, add pinch of salt, and 2 tsp oil. Mix well and make a stiff dough by adding less than 1/2 cup of water. Cover with a wet cloth and keep aside for at least 3-4 hours. Now add 1 more tsp of oil and then knead the dough one more time. It is ready to use now.
- Rinse and soak 1 cup chana dal (bengal gram) for at least 4-5 hours. Then remove the water and rinse 2 more times.
2. Add water and cook until the dal becomes soft.
3. Strain the water for later use. You can make poornam charu with this water.
4. Add 1 cup jaggery to the cooked dal and grind to a smooth paste.
5. Add any nuts or seeds like cashews, chironji or charoli seeds. Mix well and keep aside.
6. Take a small ball of poornam and press it between fingers and palm to make a long shape, keep aside.
- Heat the oil for deep frying in a deep kadai on medium flame.
2. Take a very small piece of dough and roll it into a thin circle(let’s say poori).
3. Place the rolled dough(poori) on a slightly wet cloth. This step helps to seal the poori easily.
4. Take wet side up on your hand, place poornam in the middle, then seal the sides without any gaps like dumplings (but not in round shape).
5. Make 5 or 10 of them and keep them on the dry surface.
6. Place the sealed dumplings in hot oil carefully. Keep moving them and fry them just for 10-15 seconds on each side.
7. Take them out from oil and place them on a paper napkin to remove excess oil. Offer to God and serve with ghee.
8. Kudumulu will be good for 1-2 days on counter. You can refrigerate them for more than a week, just heat them in microwave for 15-20 seconds before eating. Kudumulu also freeze well for at least 3 months.
- Poornam’s consistency comes out well with wet grinder instead of regular blender. But regular bleder or mixie like preethi or sumeeth also good, just make sure to drain dal completely if using blender.
- You may use maida or all purpose flour if chiroti rava/semolina is not available.
- Do not keep them out for more than 1 day.
- They can be refrigerated or freeze if you have so many left.
- You can also make them in many shapes using your imagination and creativity.
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[…] you have any leftover Bhaksham or Kudumulu poornam, you can use the poornam from that to make this Poornam charu/charu […]