Sweet Kuzhipaniyarams, an all-time favorite of mine. The original recipe uses Rawa/Semolina/Sooji, since i didn't have any @ home, i tried using Cornmeal. It came out real good, But, took looonng time to cook. you need a lot of patience, the stove should be low flame, or else they will get easily burned.Ingredients
1 Cup Maida
1 Cup Coarse Cornmeal/Polenta (Regular Rawa/Sooji/Semolina can also be used)
3/4 Cup Sugar (Original Recipe calls for 1 Cup)
1 Cup Milk
1 tsp Cardamom Powder
1/2 tsp Baking Soda
Ghee for Cooking
- Mix Maida, Cornmeal,Sugar and Milk together without any lumps. Let this mixture sit for an hour.
- After an hour, add Cardamom Powder and Baking Soda and give a brisk stir.
- Heat Kuzhipaniyaram Pan, fill each hole with little ghee and fill each hole till half with the batter.
- Cook in a Medium flame on both sides, use ghee as required. Serve Warm.
Take Care to keep the Flame low while cooking, the paniyarams take long time to cook and if you increase the flame, you will end up with burned paniyarams!!!!