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You are here: Home / Sharmis Passions / Karupatti paniyaram Recipe – Palm jaggery paniyaram

Karupatti paniyaram Recipe – Palm jaggery paniyaram

February 7, 2017 by Sharmilee J 12 Comments

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Karupatti Paniyaram Recipe
Karupatti paniyaram recipe with step by step pictures. Karupatti paniyaram is made for Pillayar Nombu in Chettinad.I love the flavour of karuppati(palm jaggery) very much and this is the first time I am making this karupatti paniyaram so wanted to try the authentic way and it turned out soo perfect.By now I am sure you all know that I don’t take any easy short routes atleast while trying for the first time.Traditionally karupatti paniyarams are deep fried, but you can even try making it in kuzhipaniyaram pan..the reddish brown color and flowery edge of the paniyarams will easily tempt anyone.

Karupatti Paniyaram Recipe

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Palm Jaggery Paniyaram

Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Servings12 paniyarams

Ingredients

  • 1 cup Raw Rice
  • 1/2 cup Karupatti(Palm Jaggery) tightly packed
  • a generous pinch Dry Ginger Powder
  • 1/4 tsp Cardamom powder
  • Oil to deep fry
  • 1/4+1/4 cup Water as needed

Instructions

  • First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 45 mins. will be slightly moist only.Then transfer this to a mixer.
  • Grind it to a fine powder in a mixie in batches.Then sieve it. If you find small balls break and sieve it.
  • Crush palm jaggery,I use my hand mortar and pestle.Transfer crushed palm jaggery to a pan.
  • Add 1/4 cup water.Crush it well using a potato masher.
  • Heat it up and cook for few mins until the jaggery melts completely.Strain to remove impurities.Cool down completely.
  • Now take flour in a mixing bowl, add 3/4th of the syrup little by little.
  • Mix well with a laddle, then gather to form a dough.Refrigerate it for a day,traditionally the dough is kept for a day to rest.But I kept for 2 hours then proceeded.Now shred the dough.
  • Add around 1/4 cup water,then remaining palm jaggery syrup.
  • Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter.Add cardamom and dry ginger powder.Mix it.
  • Heat oil in a pan - take a laddle full of batter and pour it in the hot oil.
  • Let it cook when its golden turn over and cook till reddish brown on both sides.
  • Drain in tissue paper.Alternately you can even make in paniyaram pan.Serve hot or warm.

Notes

  • It is better to give a good resting time for the dough.The authentic recipe says to rest overnight in the fridge.
  • The edges are slightly crisp with a soft center.
  • Palm jaggery is the specialty in this recipe so don't look for alternates.
  • You can make the rice flour and palm jaggery syrup the previous day itself.
  • You can try with readymade rice flour but cam't guarantee on the authentic taste.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Steps:

      1. Soak raw rice in water for atleast 2 hours.Drain water completely and rinse again.How to make rice flour at home - Step1
      2. Then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage.Then transfer this to a mixer.
        How to make rice flour at home - Step2
      3. Grind to a fine powder.Transfer to sieve.Sieve it well.How to make rice flour at home - Step2
    1. Crush palm jaggery,I use my hand mortar and pestle.Transfer crushed palm jaggery to a pan.
      How to make Sweetners for Baby Food - Step1
    2. Heat it up and cook for few mins until the jaggery melts completely.Strain to remove impurities.
      Hot to make Sweetners for Baby Food - Step3
    3. Now take flour in a mixing bowl, add 3/4th of the syrup little by little.
      How to make Karupatti Paniyaram Recipe - Step1
    4. Mix well with a laddle, then gather to form a dough.Refrigerate it for a day,traditionally the dough is kept for a day to rest.But I kept for 2 hours then proceeded.Now shred the dough.
      How to make Karupatti Paniyaram Recipe - Step2
    5. Add around 1/4 cup water,then remaining palm jaggery syrup.
      How to make Karupatti Paniyaram Recipe - Step3
    6. Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter.Add cardamom and dry ginger powder.Mix it.
      How to make Karupatti Paniyaram Recipe - Step4
    7. Heat oil in a pan – take a laddle full of batter and pour it in the hot oil.Slowly it will come up, he edges will fold inwards giving it a flowery edge.
      How to make Karupatti Paniyaram Recipe - Step5
    8. Let it cook when its golden turn over and cook till reddish brown on both sides.
      How to make Karupatti Paniyaram Recipe - Step6
    9. Drain in tissue paper.Alternately you can even make in paniyaram pan.
      How to make Karupatti Paniyaram Recipe - Step7

    Serve hot or warm.
    Karupatti Paniyaram Recipe

    Soft paniyarams are ready !!

    Karupatti Paniyaram Recipe

Related posts:

Karamani Kuzhambu Recipe(with coconut)
Gingerbread Snack Cake Recipe
Corn Chaat Recipe - Easy Chaat Recipes
Mango Sorbet Recipe - Easy Sorbet Recipes

Filed Under: karupatti recipes, RandomPosts, Recent Posts, Sharmis Passions Tagged With: palm jaggery recipes

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Reader Interactions

Comments

  1. brindha says

    February 7, 2017 at 7:25 pm

    hi ,Absolutely delicious !! May i know the shelf life of this paniyarams.

    Reply
    • Sharmilee J says

      February 12, 2017 at 8:18 am

      2 days

      Reply
    • Lakshmi Venkatesh says

      March 16, 2017 at 1:29 am

      Otherwise in the fridge it will stay good for months, but you may need to steam it. You cannot directly use it from the fridge.

      Reply
  2. Sangeetha says

    February 8, 2017 at 12:40 pm

    Super…will try soon for my kids. Please post how to do a homemade nutella.

    Reply
  3. Pronamika says

    February 17, 2017 at 6:54 pm

    Hey we call this “malpura”in Assam .Its a sweet dish we prepare during the Bihu festival ..

    Reply
    • Meera says

      March 2, 2017 at 3:53 pm

      Shall I use roasted rice flour , for making this paniyaram

      Reply
      • Sharmilee J says

        March 3, 2017 at 7:30 am

        Yes you can use slightly roasted flour

        Reply
  4. Lakshmi Venkatesh says

    March 16, 2017 at 1:31 am

    That kadai of yours is an excellent choice. From where did you buy it.

    Reply
    • Sharmilee J says

      March 24, 2017 at 6:45 am

      thank you, got it from a local shop named kamala stores in coimbatore

      Reply
  5. Nandhu says

    November 27, 2017 at 9:32 am

    Is making dough form nessecary… Can I make it like dhosa batter and give resting time..

    Reply
    • Sharmilee J says

      January 15, 2018 at 11:51 am

      Yes making the batter from scratch is necessary for this recipe

      Reply
  6. Singapore Chettinad Recipes says

    March 26, 2018 at 9:39 am

    Hi ,
    I belong to Chettiar community,
    I’m really glad to see our authentic karupatti paniyar recipe in your blog.
    My mother and M-I-l don’t use ginger powder, otherwise it’s the same recipe.
    An additional tip would be the consistency of the rice flour. It should be fine enough to blend with syrup and not coarse.

    Reply

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