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Tirunelveli Karupatti Paniyaram
திருநெல்வேலி கருப்பட்டி பணியாரம்
By Ganesan Kannan
40 mins Serves 3 Medium Tirunelveli
4.8Editor's Rating
Golden paniyarams sweetened with smoky palm jaggery and coconut, crisped in the paniyaram kal — Nellai's evening tea-time treasure.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Roast the main ingredient in ghee until golden and aromatic.
- 2
Cook it soft with the required water or milk.
- 3
Melt jaggery with a little water, filter the syrup and add it in.
- 4
Stir on low flame until the tirunelveli karupatti paniyaram thickens and leaves the sides of the pan.
- 5
Finish with cardamom, ghee-roasted cashews and raisins.
சமையல் குறிப்பு
கருப்பட்டியை கரைத்து வடிகட்டிய பின் மாவில் சேர்க்கவும்; மண் இருக்கும்.
Melt and strain the karupatti syrup before mixing — palm jaggery always hides a little sand.
Nutrition (per serving)
- Calories: 340 kcal
- Protein: 6 g
- Carbs: 18 g
- Fat: 11 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating