Sweet Paniyaram (Bellam Ponganalu)

Ingredients

• 2 cups idli batter thick / dosa batter
• ¼ cup jaggery grated or powdered, / brown sugar/ palm jaggery(can use 2 tbsp more)
• ¼ cup coconut grated, fresh
• 2 pinches elaichi or green cardamom powder
• 2 to 4 tbsp rice flour (use only if needed, refer step by step instructions)
• Ghee or oil as needed (tastes best with ghee)

Steps

1. Use thick batter and clean grated or powdered jaggery without dust or stones. If the jaggery is not clean, melt it with 1 to 2 tbsp water, filter it, boil until thick and let it cool before using.
2. Combine all the ingredients to make a thick batter.
3. Grease the paniyaram pan and add a few drops of oil or ghee in all its cavities. Heat the pan well until hot, then set the flame to medium. Fill each cavity ¾ full, cover with a lid and cook.
4. Once the bases are set and firm, turn them with a skewer and cook the other side until crisp and cooked through. Poke with a skewer or fork to check whether they are cooked inside. Serve the sweet paniyaram hot or cold.