For all the sweet tooth folks, who want to have something sweet & healthy, this is a recipe you can prepare & enjoy.
Paddu/Paniyaram Sweet is a Traditional South Indian Sweet made during festival seasons. It is made with rice flour or rice soaked in water for a few hours & then ground into a batter, mixed with jaggery & cooked in a mold.
This recipe is an easier & healthier version from the original one. I am using half flour/maida & half whole wheat flour/atta, mixed with melted jaggery, so the sweet is soft & is healthy too. It is a great snack that can be made quickly & the ingredients are usually available in our kitchen.
Generally this snack is loved by all, but kids love this snack more & can be eaten anytime during the day.
To make it fun for the kids I have added cubed medium ripe banana so the kids/we can enjoy different textures & flavours.
This is a dish you can cook along with your kids, a beautiful way to encourage them to cook & to cook healthy too.
Do try this recipe, it is fun to prepare with family & kids.
- 1 Cup – Plain Flour/Maida
- 1 Cup – Whole Wheat Atta/ Whole Wheat Flour
- 1 ½ Cup – Jaggery (crumbled) (For a golden brown colour, choose dark colour jaggery)
- ¼ Cup – Water (to melt the Jaggery)
- 1 ½ Cup – Water for the batter [you can add more water if required, but the batter has to be medium thick consistency (idli batter)].
- ¼ Tsp – Salt
- ¼ Tsp – Nutmeg/Jaayikai/Jathikai
- ½ Tsp – Cardamom Powder/Elakkai/Elaichi
- ¼ Tsp – Baking Soda or Cooking Soda
- 1 Banana – Cubed (makes 1 cup) *please choose a medium ripe banana.
- 1 Tsp – Ghee (you will need more ghee while cooking)
- Oil to cook
-This quantity mixture gives upto 28 number of paddu/paniyaram.
- Heat a pan/kadai, add the crumbled jaggery. (plz keep heat on medium).
- Add little water & let the heat melt the mixture well.
- We need to stir the mixture & let all the jaggery pieces melt. The mixture has to come to boil.
- After a few minutes, once the jaggery pieces have melted & it comes to a boil, turn off heat & strain the hot liquid with a metal strainer into a bowl. Let it cool.
- In another big mixing bowl, add plain flour/maida, whole wheat flour/atta, nutmeg powder, cardamom powder, salt & baking soda. Mix it.
- Now pour the cooled liquid jaggery into the dry ingredients & with a whisk mix well.
- Add water little by little (I added ¼ cup at a time).
- We are adding water little by little so that there will be no lumps in the batter.
- Mix well.
- Once it has come to a batter consistency add the cubed banana & gently mix the batter.
- Now add 1 Tsp ghee for beautiful fragrance & flavor. Mix gently.
- The batter thickens as it sits, so add a few Tbsp water just before you start to cook it.
- Heat the mold, drizzle oil. (I have used a cast iron mold, you can use non-stick mold too).
- Keep the heat on medium low & pour the batter upto ¾ level of each mold.
- Drizzle oil & cover the mold with a lid. We let it cook for a few minutes.
- Please check the heat, depending on the mold you may have to adjust the heat level. So that they do not brown too much on the outside.
- After a few minutes, remove the lid, you will be able to see that the batter has risen a little & has cooked through.
- Drizzle oil/ghee.
- With a butter knife run it around the mold to loosen the sweet one by one & then flip it. Let it cook on the other side too.
- Finally you can drizzle ghee on it & remove each cooked sweet from the mold.
- Ready to Eat.
- Grated coconut is also added, so if you wish you can add ¼ cup grated coconut too.
Picture of the Mold & the Sweet: