Sweet Coconut Paniyaram Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine rice flour, grated coconut, jaggery, cardamom powder, and a pinch of salt.
• STEP 2.Gradually add water to the mixture and whisk until you get a smooth batter.
• STEP 3.Heat a paniyaram pan and add a little ghee or oil in each cavity.
• STEP 4.Pour the batter into each cavity and cook on medium heat until the bottom turns golden brown.
• STEP 5.Flip the paniyarams using a skewer or spoon and cook the other side until golden brown.
• STEP 6.Remove from the pan and serve hot. Sweet Coconut Paniyaram can be enjoyed as is or with a drizzle of honey or maple syrup.
• STEP 7.Store any leftovers in an airtight container at room temperature for up to 2 days.

Cooking Tips

• Make sure the jaggery is finely grated or powdered to ensure it melts easily in the batter.
• Adjust the sweetness according to your preference by adding more or less jaggery.
• You can also add chopped nuts like cashews or almonds to the batter for added crunch and flavor.

Storage and Serving

• Serve Sweet Coconut Paniyaram hot as a snack or dessert.
• You can also serve it with a scoop of vanilla ice cream for a delicious twist.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days.