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Palm Jaggery Paniyaram

Palm Jaggery Paniyaram
YIELDS1 Serving
Prep Time 3 hours
Cook Time 30 mins
Total Time 3 hours 30 mins
  • 1 cup raw rice
  • 1/2 cup palm jaggery
  • A generous pinch of dry ginger powder
  • 1/4 tsp cardamom powder
  • Oil for deep frying
  • 1/2 cup water as needed
Process of making:
  1. Wash the raw rice twice and drench it for 1 hour in water. Deplete the raw rice totally, then dispersed this out on a terry towel to clean it for 45 min. It will be mildly wet. Then place it in a mixer.
  2. In batches, slog it to a powder form in a mixie.
  3. After that, sift it. If you come across any tiny balls, split them up and fine mesh them.
  4. Use a touch pestle and mortar to smash the palm jaggery.
  5. Put the pulverised palm jaggery in a pan.
  6. 1/4 cup of water should be added.
  7. Using a potato masher, smash it extensively.
  8. Cook for several minutes, just until the jaggery is fully melted.
  9. Remove any impurities by straining.
  10. Leave to cool totally.
  11. Presently, in a bowl and mix, slowly add 3/4 of the syrup.
  12. With a ladle, merge all of the additives and form a dough.
  13. Freeze it for a day; customarily, the dough is kept in the fridge for the day to relax.
  14. Just tear the dough.
  15. Add approximately 1/4 cup water, accompanied by the leftover palm jaggery syrup.
  16. Combine well to form a smooth, lump-free batter, comparable to dosa batter.
  17. Mix in the cardamom and dry ginger powder.
  18. Combine it.
  19. Warm the oil in a pan, then cut a ladle full of mixture into the hot oil.
  20. Allow to cook till the golden, then turn and cook till the reddish brown on both edges.
  21. Using tissue paper, try to wipe the drain.
  22. You also can render it in a paniyaram pan.
  23. Serve hot.

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