Chettinad Paal Paniyaram | செட்டிநாடு பால் பணியாரம் - Traditional Dessert Recipe

Ingredients :

Ulundu \ Urad Dal - 3/4 cup Coconut Milk - 1 cup (1/2 coconut, first extract) Sugar - 4 tbsp (+ or -) Cardamom - 3 pods (crushed or powder) Milk - 500 ml Salt - 2 pinch  Oil for deep fry.

Method :

Soak the ulundu \ urad dal for half an hour with required water. Refrigerate for about again half an hour to grind in mixi to avoid over-heat. For grinder no need to refrigerate. Drain the all excess water.

Steps To Make Ulundu / Urad Dal Paniyaram Dough : Grind the soaked ulundu \ urad dal in grinder or mixi into a fine paste with very little water ie., in a vadai batter consistency. (shown in above image 1, 2 & 3) (use grinder for best taste) Add salt in between and keep aside.

Steps To Make Sweet Milk - Coconut Milk for Paniyaram : Boil the milk. (image 4) Turn the flame into simmer, cook til its reduced 1/4 quantity, stirring frequently. (image 5) Add sugar and mix well, again cook for about 5min in simmer, stirring frequently to avoid burning. (image 5) Add cardamom and remove from the flame. (image 6) Pour coconut milk, mix well and keep aside. (image 7)

Steps To Make Paniyaram : Heat oil in a kadai / pan, turn the flame into medium. Wet your right hand, make small balls out of the batter, drop carefully into the hot oil and fry till the paniyaram becomes light golden brown colour. (image 8 & 9) Remove and drain all the excess oil using tissue paper. Soak in sweet milk-coconut-milk mixture for atleast 15min and ready to serve. (image 10)

Serving Suggestion : Serve with Crispy Butter Murukku.