Sweet Paniyaram / Karupatti Paniyaram

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


  1. For making palm jaggery syrup: Heat the kadai, Add the palm jaggery and little water ( say 2 tbsp ). Allow it to melt.
  2. When the syrup reaches the boiling stage, switch off the flame.
  3. Strain the syrup to remove the impurites.
  4. In a bowl, mix in the aappam batter and the palm jaggery syrup.
  5. Take the pods inside the cardomom, crush it and add it to the sweet paniyaram batter.
  6. Heat the paniyaram kadai, add a drop of oil in each mould ( I use non-stick paniyaram kadai, so used less oil )
  7. Add a spoon full of batter in each mould and cook in a medium flame for 2 to 3 mins.
  8. Then flip the paniyaram with the wooden skewer on the other side and cook for 2 mins.
  9. Cook till golden brown. Smear oil if needed.
  10. 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.

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