Description
Jaggery Appam is made from Panaikudil jaggery powder is soft and aromatic, sweet with pure and giving you a natural sweetness. The wheat flour and ripe bananas will perfectly blend with it as each appam turns golden, fluffy, and full of flavour. Perfect for festive offerings, snacks, or prasad, it brings authentic traditional taste in every bite.
Ingredients
Whole wheat flour – 1 cup (for soft jaggery appam)
Rice flour – 2 tbsp ( for crispy Jaggery appam)
Jaggery – ¾ cup (the key ingredient in this palm jaggery recipe)
Grated coconut – 2–3 tbsp
Banana – 1 small (Useful for fluffiness in Palm Jaggery Appam sweet)
Cardamom powder – ¼ tsp
Salt – a pinch
Ghee – To fry (conventional palm jaggery sweet)
Palm Jaggery Syrup Preparation
Heat jaggery + water.
Savour until it becomes dissolved to prepare jaggery syrup.
Strain impurities.
Once it cools, add to the jaggery appam batter.
Mixing the Batter
Mix wheat flour, rice flour, salt.
Add coconut, banana and cardamom.
Pour in cooled jaggery syrup.
Add water to make a thick dosa-like batter.
Rest for 20–30 minutes for soft jaggery appam.
Cooking the Appams
Heat the paniyaram pan with ghee.
Pour batter ¾ full.
Cook on a low flame for golden edges.
Flip and cook both sides until fluffy.
Enjoy your traditional jaggery appam!
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