This is a traditional sweet prepared for every festival and function in our community. Whether the occasion is sad or happy, it doesn’t matter. This has to be prepared and shared with everyone who comes home. We used to enjoy these paniyaram . Especially during Deepavali, My mom used to make this with 1kg of sooji and 1 kg of sugar. Just think about the quantity we used to get. For one whole week we will me munching these. My hubby is also very much like me. Just try it once and you will never say no to these lovely paniyarams. Adding cashew is not traditional. But I added simply to get a crunchy paniyaram. The soft paniyaram with a little crunchy nuts inside was divine..Sending this to Thank You Mom by Satya and Celebrating Regional Cuisine by Sujana.
Sooji / Rava-100gm
- Wash sooji and add water till it is immersed. Do not add more water.
- Let it rest for 2hours.
- Knead the sooji to make it a smooth paste.
- Add sugar and mix well. It will let out water.
- Now add maida and mix in circular motion so that the batter remains smooth without any lumps. If the batter is very thick add little water to bring it to right consistency. If the batter is so thin then you will not get round paniyaram. It will absorb a lot of oil and will be flat.
- It should resemble a thick idli batter.
- Add cardamom powder and chopped cashew nuts.
- Heat oil in a pan. The temperature of oil is very important. Keep the flame at medium.
- Take one ladle full of the batter and pour it in the centre of the pan. If the batter is poured on the sides the paniyaram will not be round in shape. It will become oblong.
- The paniyaram will rise to the top. Invert it to cook both sides. Make sure that both sides are golden brown.
- Remove from oil and serve.
- This stays nice up to one week.