Jackfruit paniyaram recipe

INGREDIENTS:

1. Raw rice - 1 cup
2. Jackfruit flesh - 15
3. Jaggery - 3/4 cup (or) as needed
4. Cardamom powder - a pinch
5. Ghee - as needed
6. Fresh shredded coconut - 1/2 cup

PREPARATION:

1. Soak the rice in water for 5 hours and drain excess liquid.
2. Grind jackfruit flesh, coconut.
3. Grind the rice in a wet grinder. Now add ground jackfruit flesh to rice and grind into to a batter. (not too thick or thin).
4. Keep this for 5 to 8 hours to ferment.
5. Dissolve the Jaggery in little water and add to batter and beat well. Add cardamom powder and mix well.
6. Heat the paniyaram pan on low medium flame. Add 1 tablespoon (tbsp.) of oil or as needed in the kuzhi (well).
7. Now add sweet paniyaram batter to each kuzhi (well) such that it fills 2/3 rd.
8. Cover and cook in low flame until the lower side turns brown. Flip each paniyaram with skewer or wooden stick. Once the flipped side is cooked and turns golden brown server hot

NOTES:

1. Adjust jaggery based on sweetness of jackfruit flesh.