My aunt sent us some ‘panangai paniyaaram’ that she had made, after a visit to her home in Jaffna. So, I asked her to share the recipe for this Jaffna delicacy. I have also shared an introduction to the different ways the palmyrah is used in the north, at my mother’s request, and I hope I have covered the key aspects in my previous post.
Time taken: 45 mins – 1 hour
Makes 20 – 25 paniyaaram
- Very ripe Palm fruit (Panangai) – 1
- Coconut milk – ¼ to ½ cup
- Sugar – ¼ cup
- Steamed wheat flour – 1 ½ cups
- Oil, as required for deep frying
- Remove the skin of the palm fruit. If it is difficult, it can be held over a fire for a few minutes before the black outer skin is peeled off with a knife. This leaves the fibrous orange fruit and the three seeds.
- The fruit can be divided into three portions along with each of the three seeds. Mix each portion of the fruit and seed with a little water, in a basin, to make it pulpy.
- Strain the pulpy juice using a clean cloth and extract 1 cup of palm fruit juice.
- Boil the extracted palm juice, together with the coconut milk and sugar. Cook for 10 mins and then remove from heat.
- After the boiled mixture has cooled enough that you can put your finger in it without getting burnt or scalded, stir in the wheat flour slowly till the batter reaches a consistency that you can pick by hand. Not all the wheat flour needs to be used but just enough to reach this consistency. If the batter is still watery, add a little more steamed wheat flour.
- Heat some oil in a pan on low heat.
- Drop small balls of batter in batches of 5 to 6 and deep fry till they are orange/ golden throughout. Remove before they brown.
- Enjoy this Jaffna delicacy with some hot Sri Lankan plain tea and a piece of palm jaggery.
Recipe source: Vijayalakshmi Yogeswaran.