Thengai paal kuzhipaniyaram

This is one of the most authentic dessert from the land of KARAIKADI, a quite popular snack/ dessert one among the Chettinad households. I tried it for the first time and it came out really well.I cooked it for my cousins who visited us for a coffee. They were surprised to see the sweet paniyaram being served in coconut milk. This is a perfect dessert when you wanna surprise your guests with something different and innovative.

Ingredients
2 cups idly rice
1/2 cup Urad dhal
1/2 teaspoon fenugreek
1/4 cup jaggery
1 tsp powdered cardamons
1/2 cup water
Oil

For the milk:
2 cups coconut milk (first extract - thick one)
1 cup coconut milk (second extract - thin one)
1 teaspoon powdered cardamons
Sugar to taste


Confectionery sugar for garnish

Method
Soak the rice and urad dhal and fenugreek in separate vessels in water for 5 hours. Grind them all together into a fine thick paste. Add salt and leave them to ferment overnight. Next day morning, add a pinch of baking soda and keep aside.

Bring the water to boil in a cooking pan and add jaggery and cardamon powder. Allow them to dissolve completely.Cook till they become a thick liquid. Remove from flame. Mix them with the above paste. The batter should have a pancake batter like consistency.

Heat the koozhipaniyaram pan. I used the non-stick pan. Add about 1 teaspoon of ghee/oil in each mould. Spoon the batter into the moulds. When they start to brown, flip over the side and check whether the middle part is cooked. Use a chopstick to handle this. Otherwise a small spoon will do. Remove when done. Keep aside.

Transfer the paniyarams to the bowl containing thin coconut milk. Allow them to sit in it for 10-15 minutes. Keep the thick coconut milk aside. Remove the soaked paniyarams. Transfer it to a fresh bowl and pour in the thick coconut milk and serve. 


I served mine in a crystal wine glass and garnished the top with confectionery sugar.

Check my Karam paniyaram (spicy one) recipe here!