Add jaggery to a pan with 1 ½ to 2 tbsp. Water and heat it on a low flame and melt it. Switch off the stove. Filter to a cup and keep it aside. If your jaggery is clean and has no stones or debris, you can skip this step
Cook chana dal with water until just cooked. Do not make it mushy or squishy. When mashed it must become soft. Drain off the dal to a colander.
Mash or blend the dal in a mixer to smooth.
Mix the mashed dal and jaggery syrup. Add cardamom powder and coconut. Mix well.
Cook till the poornam looks dry and becomes a mass set aside to cool. You can even add cardamom and coconut at this step.
Make 6 to 7 balls out of this poornam. The balls must be non sticky and hold round shape well otherwise it means the poornam is not cooked well. You can put it back to the pan and cook for few more minutes till it looks dry.
Make outer covering
Now Make outer covering. Heat water, add ghee and salt. When the water comes to a rolling boil Off the stove.
Add flour to the water and mix it. Cover , when cooled down a bit, knead to a smooth dough.
Grease your palms and knead this very well.
Make 6 to 7 rice balls.
How to make poornam kudumulu
Make a dent in the center. Dip your fingers in water and spread the dove tomake a flat puri. Flatten them to as much as the size of your palm.
Place a poornam ball and bring the edges together gently.
Shape them off to a round ball. Do not squeeze or apply pressure on the ball, they may break.
Add water to a steamer or pressure cooker, bring it to a boil.
When the water begins to boil, place these balls in a wide greased bowl and keep it in the steamer or cooker. Close the lid and steam on high for 8 minutes if steaming in a smaller cooker and for 10 minutes if steaming in a larger cooker. Steaming them for longer could make the outer covering harder.