Karupatti (palm jaggery) Paniyaram / Sweet Paniyaram Using Palm Jaggery / கருப்பட்டி பணியாரம்

Karupatti paniyaram is a traditional sweet made during festive seasons using in Southern India especially in Tamilnadu.

In this recipe for sweetness karupaati vellam (palm jaggery) is used instead of sugar. 

Karupatti vellam or panai vellam is made from the sap extract of Palm Trees. The process of making palm jaggery, does not involve any chemical agents and it is also rich in calcium, iron and other vitamins and minerals. 

Palm jaggery is a healthy alternative for sugar to increase sweetness in many desserts and coffee too. 

Include this in your daily routine for a healthy living.

Ingredients:

Raw Rice - ½ cup
Boiled Rice - ½ cup
Urad dhal - 1 tbsp
Fenugreek seeds - ½ tsp
Cardamom powder - ½ tsp
Karupatti ( palm jaggery) - 1 cup
Salt - a pinch

Directions:

Wash and soak all of them (boiled rice, raw rice, urad dhal and fenugreek seeds) together in water for about 4 hours and grind them to fine paste. ( this batter have to thick)

Transfer it to a separate container; add salt and mix well.  Allow to ferment for about 6 to 8 hours or overnight.  If the climate is too hot; keep it for only 4 to 5 hrs)

Mix palm jaggery and little water in a pan.  Boil till the palm jaggery melts and filter to remove impurities if any.

Add the palm jaggery syrup, cardamom powder to the fermented batter (the batter should be in semi thick consistency like dosa batter).

Heat the kuzhipaniyaram pan; add 1 to 2 tsp oil or ghee into each hole.

Pour the batter in each hole and allow to cook in the medium flame. 

Turn on the other side using a tooth pick or a stick. 

 Allow to cook till both sides turn golden brown colour. Serve hot.

Note:

You can also substitute jaggery in this recipe instead of palm jaggery.

Adjust the amount of palm jaggery according to your taste bud.