Paniyaram is a Popular dish from Chettinad Cuisine. It can be made Sweet or Spicy. For Sweet Paniyarams, we add jaggery to the batter. Some add ‘Karuppati’ for a extra special Sweet flavor. The usual ratio for paniyaram is equal proportion of Idly rice & Raw rice. In this recipe, I have doubled the quantity of Raw rice to that of the Idly rice to get more Softer & Crispier Paniyarams.
Idly Rice 1/2 cup
Raw Rice 1 cup
Urad dhal 1/4 cup
Fenugreek seeds 1/4 tsp
Jaggery 1 cup
Cardamom 2, powdered
Coconut 1/2 cup, grated
• Wash and soak idly rice, raw rice, urad dhal & fenugreek for 6-8 hours.
• Grind it to a thick fine paste with very little water and salt. ( As we have to dilute the batter with jaggery water later, it’s grounded to a thick paste now)
• Ferment it overnight.
• Heat Jaggery with little water. Let all the jaggery gets dissolved completely.
• Filter and pour it on the batter, add Cardamom powder & grated Coconut and mix thoroughly.
• Heat the paniyaram pan. Grease the pan with 1 tsp of oil in each wells.
• Pour 3/4 of the well with batter. Cover it and cook in medium flame for 3-4 mins.
• Now gently turn it upside down and continue to cook the other side to get a roasted colour.
• Remove it from the pan and Sweet Kuzhi Paniyaram is ready to be served!
Besan / Bengal gram flour 2 cups
Salt less than a pinch
For the Sugar syrup
Sugar 2 cups
Water 1 cup
Cardamom 2, grounded
Cashew & Raisins 3 tbsp, chopped
Ghee 1 tbsp
• Roast the Cashew & Raisins in ghee and keep it separately.
• Take a heavy bottomed vessel, mix the sugar and water and start heating it till you get the half – string consistency.( When you touch the syrup with your index finger and thumb, it forms a string and breaks immediately) a stage before one-string consistency.
• Switch off the flame and start heating oil in a pan to fry the boondhis.
• Mix the besan with salt and water to dosa batter consistency.
• Make sure there is no lump in this and keep the batter ready.
• Take 2 perforated ladles, one for making the boondhis and other for removing it from the oil.
• Now pour a ladle full of batter on the perforated ladle, holding it on top of oil.
• When it is fried, remove it from the oil before it turns brown and transfer it on a tissue paper.
• Repeat this process for the rest of the batter.
• Add cloves, cardamom, roasted cashew, raisins and the fried boondhis to the syrup. Mix it well.
• Start making the balls when it is warm and store in a airtight container.
• You can add a pinch of yellow colour for a good colour.
• Baking Soda can be added for crispy fried boondhis.
• While making sugar syrup, if the sugar gets crystallized or hard, you can add few tbsp of hot water to bring back the desired consistency.
• Kalkandu & edible camphor can also be added to enhance the taste.
• Clean the perforated ladle each time before you pour in the batter to get the perfect round shaped boondhis.
• If your boondhis turned uneven lumpy, you can add it to your blender and pulse it for couple of times before tossing it to the syrup.
SKS Mysore Pak is a delicious sweet, which melts in the mouth & is loaded with high calories. Recipe looks plain and simple but its little tricky to get the perfect consistency. Stay watchful throughout the cooking process.
Besan flour 3/4 cup
Ghee/ Melted butter 1 1/2 cup
Sugar 1 1/2 cup
Water 3/4 cup
• Grease a small plate and keep it separately.
• Dry roast the besan flour for few minutes in medium heat.( Make sure there is No color change) Keep it separately.
• Take sugar and water in a wide pot and start heating it.
• Form a One Thread consistency sugar syrup.
• Immediately add 1 cup of ghee to it.
• Add flour little by little stirring it continuously.
• Beginners please remove from the stove/ switch off for a minute as this step requires multitasking with Adding & Stirring the flour side by side, so that no lumps are formed. mix it thoroughly and put it back to the stove.
• Add the remaining 1/2 cup ghee. Continue stirring it in the low flame.
• The mixture starts to leave the vessel.
• Transfer it to the greased plate and level it.
• Make it to desired shapes when it is still warm.
• In 30 minutes it is ready to be served.
• It can be stored in airtight container!
Rava 1 cup
Rice flour 1/2 cup( instead of maida)
Sugar 3/4 cup
Baking soda 1 pinch(optional)
• Soak Rava in water for 1 hour.
• Add rice flour, banana, sugar, cardamom, baking soda and mix it well.
• Batter should be like dosa batter consistency.( Make sure it is not too watery)
• Heat oil in a pan. Pour in a laddle of batter to the oil and Fry it.
• Appam is ready!
Badam Halwa is the most yummiest sweet I could think of. My kids totally love it and I do make it only on special days as it is packed with lots of calories. There should be no compromise made with the ghee as I have already reduced the quantity by half.
Almonds 1 cup
Milk 1 cup
Sugar 1 cup
Yellow food colour Little
Ghee 1/2 cup
Water 1/2 cup
Saffron Little in 4 tbsp of
Almonds thin slices Garnish
1. Soak almonds over night or in hot water for couple of hours.
2. Peel off the outer skin and grind the almonds to a coarse paste.
3. Take a wide heavy bottomed pan. In that boil 1/2 cup water and add the sugar to it.
4. Once the sugar dissolves, add the grounded paste, milk and few spoons of ghee.
5. Mix it till they become a semi solid mixture by adding a tsp of ghee every few minutes.
6. Finally add the yellow colour and saffron milk mixture to it. Mix thoroughly!
7. Badam halwa is now ready. It will get thicker when it is cooled down. You can serve them directly in a small bowl or pour it in a wide plate and later cut it in to small pieces or even press it in between the butter paper to form a thin layer as we get it in India.