Kuzhi Paniyaram Sweet

🔥 Prep

• Measure 200 g raw rice and rinse under cold water until water runs clear.
• Soak the rinsed rice in 100 ml water for 30 minutes, then drain.
• Grate 3 tbsp (about 15 g) fresh coconut.
• Crumble or chop 100 g jaggery into small pieces; if using solid block, break it apart.
• Measure 0.5 tsp cardamom powder, 0.25 tsp baking soda, 0.25 tsp salt, and 2 tbsp ghee.

🔥 Cook

• 1. Transfer the soaked rice to a blender, add a splash of water if needed, and grind to a smooth, thick batter (about 2‑3 minutes on high).
• 2. Pour the batter into a large mixing bowl; add the grated coconut, jaggery pieces, cardamom powder, baking soda, and salt; mix until jaggery dissolves and the batter is uniform.
• 3. Stir in the 2 tbsp ghee, ensuring it is evenly incorporated.
• 4. Heat a kuzhi paniyaram (appears as a special molded pan) over medium heat and add a few drops of ghee to each cavity; let the ghee melt and coat the surfaces (about 1 minute).
• 5. Pour the batter into each cavity, filling them ¾ full (approximately 1 tablespoon per cavity).
• 6. Cook the paniyarams on medium‑low heat for 2‑3 minutes until the edges turn golden and the surface looks set.
• 7. Using a skewer or spoon, carefully flip each paniyaram to the other side; drizzle a tiny bit more ghee if needed.
• 8. Continue cooking on medium‑low heat for another 2‑3 minutes until both sides are deep golden‑brown and the interior is cooked through (a toothpick inserted comes out clean).
• 9. Remove the cooked sweet paniyarams from the pan and place them on a plate; repeat steps 4‑8 for any remaining batter.

🔥 Serve

• Transfer the warm Kuzhi Paniyaram Sweet to a serving bowl or plate.
• Optionally garnish with extra grated coconut or a light drizzle of melted ghee.
• Serve hot as a sweet snack or breakfast accompaniment, paired with a cup of filter coffee or tea.