Sweet Paniyaram (With Jaggery)

Sweet Paniyaram is a crispy, soft, fluffy and sweet dumpling made from leftover idli batter. This recipe of Sweet Paniyaram is vegan and gluten free, and though sweet, it is best had as a snack. Apart from the idli batter, other things that you require to make these paniyarams are powdered jaggery (or sugar) and coconut. So, it is quite an easy recipe too.

About Sweet Paniyaram

My first introduction to a savory Paniyaram was when a friend would get these, sprinkled with some Idli Podi (dry chutney powder), in her tiffin box.

I simply loved them. The paniyaram were both crisp and fluffy at the same time – similar to idli but not similar too.

As I grew up over the years, I took to cooking those at home along with other versions like this Sweet Paniyaram.

Mostly, I use the leftover idli batter to make these and it just turns out so well, each time. It’s a breeze to make and has definitely become a favorite at home.

Due to the addition of jaggery, this Sweet Paniyaram has a soft, fuffy texture and tastes divine. In the absence of jaggery, you can easily use sugar.

Like this recipe of Sweet Paniyaram, other versions both spiced & sweet can be made using leftover idli batter. Vegan in nature, these nutritious paniyarams are great as a South Indian tiffin or breakfast snack.

Just like any other variants of the paniyaram, the Sweet Paniyaram is also made in a paniyaram chatti or appe pan, which is similar to the Æbleskiver pan used in Danish cooking.  

In case you don’t have this special cookware, these paniyarams can also be shallow or deep fried in hot oil.

Pair this sweet snack with milk, tea or coffee or have them plain, these taste just as good any and every way.

How to make Sweet Paniyaram

1. Add 6 to 8 tablespoons jaggery, ¼ cup grated fresh coconut, a pinch of salt and ¼ teaspoon green cardamom powder in 1 cup idli batter.

2. Mix well. Due to the dissolution of jaggery in the batter, the consistency of the batter can become liquid or runny. So, to avoid a thin mixture, use a thick idli batter.

3. Heat the paniyaram chatti/pan on medium-low or medium heat. Add a few drops of oil in the moulds.

Pour a spoonful of batter in the moulds, filling them ¾ᵗʰ. Drizzle some more oil on top if required.

4. Due to the jaggery, the mixture browns quickly. So, keep an eye. Turn the Sweet Paniyaram with a skewer or spoon to cook the other side.

5. When they are well browned from all sides, remove from the moulds. Serve Sweet Paniyaram hot or warm with milk, tea or coffee. These paniyaram are so delicious that they can be had plain as well.

Expert Tips

1. Make sure to use a thick idli batter as the addition of jaggery turns the consistency of the mixture thin.
2. I have used an organic jaggery powder with no impurities. If your jaggery has impurities, then just melt in little water and filter it. Let the mixture cool, then add to the idli batter.
3. The cooking time of the Sweet Paniyaram will vary depending upon the size/depth of the moulds in the paniyaram pan and the quality and make of the pan. Use oil accordingly. Smaller moulds require less oil.
4. You can also prepare these in batches and store them in an airtight box in the refrigerator. These stay good for about 10 days in the refrigerator.
5. Use a wooden skewer or spoon to turn over the paniyaram for cooking the other side. When the paniyaram are cooked, store them in a casserole so that they stay warm.
6. You can use ½ cup desiccated coconut (finer or smaller flakes) in place of fresh grated coconut. If using frozen fresh coconut, thaw before adding to batter.
7. If you don’t have this special pan, you can deep fry or shallow fry the batter in hot oil till golden and crisp. The fried sweet paniyaram stay good for a number of days in the refrigerator. While frying make sure that the batter consistency is not thin or runny as this may cause the batter to burst in the oil and also soak up a lot of oil.
8. You can also use ghee to cook the paniyaram. In this case, the recipe won’t be vegan.

This Sweet Paniyaram post is from the archives first published on February 2013. It has been updated on November 2024.