Saturday, 2 April 2016


This post is about the traditional sweet delicacy of Kongu family , THENGAI OPPUTTU.

Kongu People serve this traditional dessert in each and every special occasions such as marriage feasts, all festivals of Tamil Nadu i.e Pongal, Diwali, Karthigai Deepam, get together of family members. 

Coconut is an inevitable ingredient of every meal of the kongu family. They add the coconut grates in veg. porials, coconut milk in various versions of kuzhambu, gravy and veg curries and nonveg curries. they made thuvaiyal, chutney and  so many sweets using coconut. 

This is one of the sweet versions using coconut. When the coconut combines with jaggery and ghee, it will become rich and heavenly sweet. 

We move to the preparation of the sweet:


Coconut grates one bowl
Ghee one tablespoon
Jaggery crushed 3/4th of the bowl
All purpose flour or Maida one cup
Food color half pinch
Cardamom crushed three
banana leaf cut


Roast shredded coconut in half spoon of ghee for a minute.
Keep aside to cool.
Blend the coconut grates with jaggery and cardamom seeds into a thick paste.
Make small gooseberry size balls.
Knead a soft nonsticky dough with maida, adding water little by little and one spoon of ghee.
Grease the banana leaf and spread the small portion into a flat surface using the fingers and palm.
Place the coconut ball on the surface of the maida dough.
Cover the ball with maida thin layer by pulling along all sides.
Make round flattened discs.
Heat the griddle and place three discs and sprinkle half spoon of ghee over the discs and allow to cook for a while, in a medium heat.
Flip over the other side of the discs.
Take out of the griddle.

Serve this delicious opputtu. 
This sweet is called as Thengai poli or Thengai opputtu in our region.
Do try..
Easy to prepare.. traditional sweet...quick fix method..highly nutritious..

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