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
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
- 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