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Sunday, December 29, 2013

2014 Special-Chettinad Karupatti Paniyaram / Palm Jaggery Fritters(கருப்பட்டி பணியாரம் )

Karupatti paniyarams are synonymous with festive occasions like pillaiyar nonbu and special padaippu
(offerings to ancestors) in chettinad. When we make this, festive season will be around the corner. Like some people say cake baking during winter gives the festive feel. Usually my mom or mother-in-law will give me the dough. Last year I made the dough myself and was so happy. This time too I tried it again and it came out super yummy.
I made this paniyaram for pillaiyar nonbu. I made vadavellai paniyaramidly  and sambar along with it and offered it to Ganesha. All of them were very good and we enjoyed it.

Karuppati paniyaram

Preparation time:1 hour(Except keeping them at room temperature for 2 days)
Cooking time :1 hour

  • 3 cups raw rice
  • 400 grams palm jaggery
  • Water for purifying the jaggery and for paniyarams
  • Wash and soak the raw rice for 2 hours.
  • Drain the water in large strainer or in paper /cloth
  • Grind it in a mixer and seive it well.
  • I made atleast 6 rounds in mixer.
  • By the time you make this grate the jaggery.
  • Purify it using little water.
  • Filter it using fine strainer.
  • Mix the jaggery with the seived flour and make it a dough like chapathi dough (If you feel the dough has enough jaggery stop pouring more and you can use it when you make paniyarams)
  • Keep it room temperature for 2-3  days .
Preparation of palm jaggery fritters 2days before
  • On the day you make paniyarams take the dough and mix them with remaining jaggery ,add little water if required .
  • Make it like regular paniyarams consistency.
ON the day of making karupatti paniyaram
  • Pour them one by one in heated saute pan with oil.
  • Pour oil over it and cook it for 2 minutes.
  • Flip it and let it cook for few seconds.
  • Drain them in kitchen towels to remove excess oil.
Pouring of karupatti paniyaram
  • Serve them as a snack or dessert.
  • You can pat yourself that you did a very good job making everyone happy in your house.
Kolam for pillayar nonbu

This is the kolam we do on that auspicious day and have a closer look at paniyarams.

  • Prepare the dough may be 1 -2 days and paniyarams will taste so good.
  • First 3-4 may not look good , I mean you will not get borders .But after that you will get the paniyarams as shown in pic 1 .
  • Test the sweetness of one paniyaram if its not enough add remaining jaggery to it and mix well.
  • Tare them to see if any raw flour is inside otherwise you are doing good .


  1. Very interesting and delicious recipe. Would like to try this, thanks for sharing!

  2. Mummy used to make for us when we were growing up. I hardly make anything sweet because there are no takers at home. Still its a very nostalgic reminder of what I use to eat and am still loving these beauties.

    1. Nice to know that ur mom do this.Thanks nava

  3. Paniyaram looks so soft and tempting

  4. Very lovely authentic recipe Sathya,have come out very well

  5. Interesting recipe. thankyou for ending it to lets cook christmas party food event at

  6. Iron rich paniyaram. Tasty traditional recipe. My childhood favourite.

    1. ofcourse iron rich one .Very traditional one indeed.

  7. New dish for me....kolam looks so beautiful..we called it rangoli...

    1. Thanks bhawna .This one we do it with ground rice batter .

  8. wow you reminded me of my childhood.. i love this recipe.. thanks for sharing

  9. Paniyaram looks awesome, must have tasted delecious, Happy new year :)

  10. We Wishing You and Your Family a Very Happy and Prosperous New Year 2014.

    Paniyaram Looks super delicious.

    1. Thanks vidya .Wish you a very happy new year too .

  11. I can make this my paniyaram pan. Looks tempting.

  12. Very interesting n authentic recipe,thxs for sharing dear..wish u too a happy new yr!! the tradional kolam,looks soo beautiful!!


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