Sweet paniyaram can be served as a breakfast or snack. Palm jaggery is referred to as ‘karupatti’ in Tamil. The batter I usually use to make paniyaram is the same batter that we prepare for Aappam (Refer the Aappam post for the batter preparation). I have posted the Savoury paniyaram version also.
For the sweet version, you can use any of these: Palm jaggery syrup / Palm candy syrup / Nattu Sarkarai( Organic country sugar)
Aappam batter – 2 cups
Palm jaggery – 1/2 cup (can be added as per taste)
Cardomom – 3 nos
Oil – as needed
Water – 2 tbsp
- For making palm jaggery syrup: Heat the kadai, Add the palm jaggery and little water ( say 2 tbsp ). Allow it to melt.
- When the syrup reaches the boiling stage, switch off the flame.
- Strain the syrup to remove the impurites.
- In a bowl, mix in the aappam batter and the palm jaggery syrup.
- Take the pods inside the cardomom, crush it and add it to the sweet paniyaram batter.
- Heat the paniyaram kadai, add a drop of oil in each mould ( I use non-stick paniyaram kadai, so used less oil )
- Add a spoon full of batter in each mould and cook in a medium flame for 2 to 3 mins.
- Then flip the paniyaram with the wooden skewer on the other side and cook for 2 mins.
- Cook till golden brown. Smear oil if needed.
- Now flavourful Sweet paniyaram is ready to be served.
- Adding jaggery syrup to the batter makes the batter watery. So ensure that the Aappam batter is thick enough before adding jaggery syrup.
- While cooking the paniyarams, paniyarams turns dark soon due to the sweetness added to it. So check now and then to avoid burning the paniyarams.
- If using any other sweetner such as Palm candy syrup / Nattu Sarkarai( Organic country sugar), melt ,strain and use it as it may have impurities.
- While preparing syrup, do not add too much water. It makes the batter watery.