Sweet Red Rice Sweet Paniyaarm stuffed with Coconut and Palm Sugar
 
Prep time
Cook time
Total time
 
These sweet eggless fritters are delicious served with some tea or coffee. Makes 40
Author:
Recipe type: Desssert
Cuisine: Indian
Serves: 6-8
Ingredients
For the stuffing:
  • 1 cup freshly grated coconut or frozen grated coconut(unsweetened)
  • ½ cup palm sugar/jaggery crushed
  • 2 tbsp water
For the batter:
  • 1 cup Red rice flour(roasted and coarsely ground red rice flour) or white rice flour
  • 1 cup all purpose flour
  • 1 ripe banana
  • ⅓ cup palm sugar/jaggery crushed
  • ⅓ cup finely chopped cashewnuts
  • 4 green cardamom crushed and powdered
  • ⅓ tsp of salt
  • ½ cup light coconut milk
  • 1 cup plus ⅓ cup of water
  • 3 tbsp melted butter or ghee
Instructions
  1. In a sauce pan add the palm sugar/jaggery along with a few tablespoons of water and let it melt on low heat, and let it come to a boil. Switch off after the boiling point. Then drain the liquid carefully into another pan and let the dust particles remain in the bottom. To that drained jaggery add the fresh coconut or frozen and let it cook and solidify. Once it almost forms a ball, turn off the heat and set it aside and let cool.
  2. In a mixing bowl, mash one banana, add the palm sugar, crushed cashews, cardamom and both the flour.s Now add the coconut milk and water and mix to incorporate everything well. It should be of a idli batter consistency or a thick pancake consistency. Let this mixture sit at least for an hour before making the fritters/paniyaaram.
  3. Keep a paniyaaram or fritter pan and let it get hot. Add ½ tsp of ghee to each hole and reduce the heat to medium and pour a tablespoon of the batter in everything. Then quickly, add a third of a teaspoon of the coconut stuffing to each of the pancake and push it in and cover the top with the batter lightly. Cook for about 2 minutes on one side and gently turn to cook and brown on the other side. Use a skewer to turn the paniyaaram. It will take about 5 minutes to cook thoroughly.
  4. Take it out and serve hot with some coffee. This can be stored up to 3 days tightly covered.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/03/22/sweet-red-rice-sweet-paniyaarm-stuffed-coconut-palm-sugar/