pal paniyaram / milk paniyaram / chettinadu sweet recipe

Paal paniyaram recipe

Ingredients - pal paniyaram

 raw rice ( pacharisi ) - 3/4 cup
 urad dal - 3 tsp lesser than rice
 thick coconut milk - 2 cups
 ground sugar - to taste
 cardamom pdr - 1/4 tsp

Method - pal paniyaram

1. Soak raw rice & urad dal for 1 hour. Before grinding them refrigerate it for 1 hour so that it won't get hot while grinding. Grind both to fine batter. Consistency should like idly batter. Add very little salt as it is a sweet recipe. - set aside. SEE VIDEO

2. Take thick coconut milk from a whole coconut. Add sugar and cardamom powder with it. Set aside.----( Taking coconut milk method -- Grind coconut pieces in a blender with 1 cup of water. Pour the contents into a bowl, which is lined with a fine strainer. ( or thin muslin cloth ). Coconut milk will be strained easily and now squeeze the left over coconut shred with your hands, by this method remaining coconut milk will get strained. This is first thick milk.

              Do the same above method once again with another cup of water by grinding the same coconut shreds. This milk which you get 2 nd time is little bit watery.) Add 1st and 2nd milk with sugar and cardamom pdr.

3. Take a plastic cover & fill the batter into it. Make a small hole ( chick pea size hole ) at one corner by cutting it.

4. Heat the oil for deep frying.

5. Now drop the batter into the oil by squeezing the cover slowly (  squeeze it till you get the chickpea sized batter ). Use a spoon or knife to remove the dropping batter sticking with plastic cover.

6. Fry these small sized balls till it turns brown.

7. Now add these fried paniyarams to coconut milk and let it soak for 30 minutes. So that paniyaram absorbs milk and becomes soft.

8. You can serve this thenkai paal paniyaram ( coconut milk paniyaram ) now.