There is a secret to the perfect sweet paniyaram. Chef Vijayakumar from Dakshin at the Crowne Plaza Adyar Park tells us, “My top tip would be boiling the jaggery in ghee before adding it to the paniyaram. It offers an extra layer of flavour and aroma, which takes the dish to a whole new level.” This dish was
a favourite in his household when he was a youngster, he says, especially during the festive season — so it is very close to his heart.
However, if you’re not in the mood to spend too much time in the kitchen with celebrations in the air, try this. “Add jaggery juice to leftover idlis. It’s simple and delicious. Or simply add a dash of sugar to your dosa batter!” Happy feasting folks!
Sweet kuzhi paniyaram
Raw rice 200 gms | Parboiled rice 200 gms | Urad dal 100 gms | Fenugreek seeds 15 gms | Salt Pinch | Ghee to cook | Chopped coconut 25 gms
Jaggery 100 gms | Water 200 ml | Cardamom powder 15 gms
• Soak raw rice, parboiled rice, urad dal and fenugreek seeds for four to five hours.
• Grind the dal and fenugreek together. Once the batter reaches a coarse consistency, add raw rice and parboiled rice.
• Grind again. Ferment the batter for at least a few hours in room temperature.
• Before preparing the paniyaram, prepare the jaggery syrup.
• Heat sauce pan, add jaggery and water in it.
• Allow to boil till it reaches string consistency. Switch off the flame.
Add cardamom powder.
• Blend the jaggery syrup, coconut and a pinch of salt to the batter.
• Heat paniyaram pan, pour a little ghee in each mould, pour ¾ level of batter and close with lid.
• Keep the flame low. After a minute, flip all the paniyaram, using a fork.
• Cook until golden brown.
• Serve warm.
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