Poornam Kudumulu – is a simple, delicious special sweet recipe usually made on Vinayaka Chathurthi / Ganesh Chathurthi day. Kudumulu is made of poornam, stuffed in semolina or maida dough and then fried in oil. Kudumulu are my favorite sweet, we can make out of Poonam. Poornam can be used in poornam charu, bhakshlu, and kudumulu. Kudumulu is also offered to Gouri Devi on Ganesh Chathurthi.
How to make Poornam Kudumulu
Ingredients
- semolina (chiroti rava/pheni rava) – 1 cup
- jaggery – 1 cup
- Red Gram or Bengal gram – 1 cup
- salt – pinch
- cardamom- 5 No.
- oil – 2 tsp, and also for frying
- water – around 1/3 cup for making dough
Dough Preparation
- Take 1 cup semolina, crushed chiroti or crushed pheni rava in a bowl, add a little salt and 2 tsp oil. Mix well and make a stiff dough by adding less than 1/2 cup of water.
- Cover with a damp cloth and leave for at least 2-3 hours. Now add 1 more spoonful of oil and knead the dough again. It is now ready to use.
Making Poornam
- Rinse and soak 1 cup of Red Gram or Bengal gram for at least 1-2 hours. Then remove the water and rinse 2 more times.
- Add water and cook until the dal becomes soft.
- Strain the water for later use. You can make poornam charu with this water.
- Add 1 cup of jaggery and cardamom to the cooked dal and grind to a smooth paste.
- Add cardamom and dry ginger powder (any nuts or seeds like cashews, chironji or charoli seeds). Mix well and keep aside.
- Take a small ball of poornam and press it between your fingers and palm to make a long shape, keep it aside.
Kudumulu Preparation
- Kudumulu Preparation
- Heat the oil for deep frying in a deep kadai on medium flame.
- Take a very small piece of dough and roll it into a thin circle(let’s say small poori).
- Place the rolled dough(poori) on a slightly wet cloth. This step helps to seal the poori easily.
- Take the wet side up on your hand, place poornam in the middle, then seal the sides without any gaps like dumplings (but not in a round shape).
- Make 5 or 10 of them and keep them on the dry surface.
- Place the sealed dumplings in hot oil carefully. Keep moving them and fry them just for 10-15 seconds on each side.
- Take them out from oil and place them on a paper napkin to remove excess oil. Offer to Lard Ganesh 21 Kudumulu in Vinayaka Chathurthi and serve with ghee.
- Kudumulu will be good for 1-2 days on the counter. You can refrigerate them for more than a week, just heat them before eating.
Hints
The consistency of Poornam comes out better with a wet grinder rather than a regular blender.
But make sure to drain the lentils completely using a regular blender or mixer like a blender. If chiroti rava/semolina is not available you can use maida or all-purpose flour. Do not leave them out for more than 1 day. If you have a lot of leftovers they can be refrigerated or frozen. You can also make them in various shapes using your imagination.