Friday, 25 January 2013

Kuzhi sweet Paniyaram


Maida/ all-purpose flour : 2 cups 
Sooji/ rawa- 2tblsp ( instead of rawa u can also use rice flour) 
1 large Ripe Banana grated
Baking soda : 1 tsp
Grated Jaggery : 1 cup (you can increase or decrease sweet level according to your taste)
cardamom powder- 1tsp
fennel seeds/ saunf- 1tsp (optional)
Broken Cashews – ¼ cup
Shredded Coconut: 1/2 cup (optional)
Oil/ ghee for frying
Salt  ½ tsp


To prepare Jaggery syrup,  boil ½ cup of water in a pan and add jaggery to it. Bring to boil and let the jaggery melt. Make sure there are no lumps. After that remove from heat and let it cool. No need for thicker consistency. 
Now roast the coconut pieces in ghee until they turn golden brown. Keep them aside.
 Add the jaggery mixture to the mashed banana and pulse mix again.
Now  add maida & rawa in a bowl and add the banana jaggery mix and mix well without any lumps. Add roasted coconut, cardamom powder , saunf, baking soda, cashews and mix well.
Batter should be in running consistency neither too thick nor too thin. 
Heat & grease the kuzhi paniyaram pan with oil in medium  heat & drop laddleful of batter in each holes and the batter should be 3/4th full in each mould. Drizzle required amount of oil & cover. After 2-3 min. remove the lid, flip it to other side to evenly cook. Cook in low flame till they turn to golden brown in color.
I don’t hav paniyaram I did it directly with the help of spoon. If you don’t have pancake pan just deep fry spoonful of batter in oil.  Make sure the consistency should be little thick.
Your paniyaram is ready to serve. Serve hot.

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