Sweetpaniyaram aka Neyyappam, a common prasadam in Kerala temples. This sweet ismust on Gokulashtami and karthigai deepam. I already posted unniappam recipe in my blog. This is slightly different from that. You can make this even 20 minutes. Krishna Jayanthi is very near, try this recipe
INGREDIENTS
Rice flour 1 cups
Wheat Flour 1/2 cup
Jaggery 150 gms
Ripe banana - 1 No.
Coconut bits – 1/4cup
Black sesame seeds 1½ Tbsp.
Green Elachi powder 1 Tbsp.
Baking soda 1/3 Tsp.
Ghee - 1 Tbsp.
Coconut Oil/Cooking oil For deep frying
Method:
- Add a cup ofwater to jaggery and melt it. Strain the jaggery and let it cool.
- Cut thebanana and grind with 1 tbsp. of jaggery, till you get a smooth paste.
- Fry the blacksesame seeds and coconut bits in a ghee till it turns golden brown.
- Take a bigbowl, add the rice flour, wheat flour, banana gravy, baking soda and friedcoconut bits ,black sesame seeds and melted jaggery. Mix well. Keep aside thebatter for 30-45 mins
- If thebatter turns too thick after resting, add extra water to loosen it and stir well.
- Heat theUnniappam mould, fill it ¾ of oil, pour the batter into mould.
- When oneside is cooked, using sharp ladle flip it.
- Once appamis cooked, drain the oil and set aside.
- Sometimes sugar is sprinkled on top to givethat awesome black/brown and white contrast and add sweetness. Also it tastesfar better if you take it after couple of days, instead of fresh.other
Try my other Unniappam Recipe Here
