This jackfruit paniyaram or jackfruit appam is a sweet version appam which is easy and simple to prepare at home. All you need is a special paniyaram pan which easily found in Indian stores. I bough few packets of jackfruit flesh from my wet market. The honey sweet bright yellow jackfruit were in season and I can's resist the taste and sweet fragrance of the jackfruit.
After consuming packets and packets of fleshy jackfruit, i decided to make the famous jackfruit paniyaram for tea time. This jackfruit paniyaram is simply delicious with soft and fluffy texture. I love the natural sweetness from the jackfruit in this gorgeous paniyaram. If you noticed, i didn't add any sugar or sweetener to the batter and the sweetness purely derived from the jackfruit. You can fry the paniyaram with vegetable oil but i do feel frying with ghee enhance the flavour of the paniyaram. Do give it a try when you have an access to jackfruit next time.
Ingredients
1 cup raw rice
1 cup jackfruit flesh
1//2 cup grated coconut
3/4 cup jaggery
Ghee for frying
Pinch of cardamom
Ingredients
Soak the raw rice in water for 4 hours and drain excess water.
Grind the rice to a smooth paste with little water to form not too thin or too thick batter. Transfer to a large bowl.
Grind the jackfruit and coconut. Add the jackfruit mixture into rice paste. Stir until well combined.
Store the mixture for 4-5 hours to ferment.
In a saucepan, add little water and dissolve the jaggery. Strain to remove impurities and add the jaggery to the rice batter. Add cardamom powder and mix well.
Heat panniyaram pan on a low-medium heat and drop ghee as needed (approximately 1/2 tsp in each hole)
Fill each hole till 2/3 full, cover and cook for 1-2 minutes or till golden brown. Using a skewer, flip the panniyaram and cook on the other side till golden brown.
Transfer to a serving plate and serve hot with a cup of chai or coffee.
