How to Make Panangai Paniyaram | Palmyra Fruit Recipe
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Recipe type: Snack/Short-Eat
Prep time: 
Cook time: 
Total time: 
Serves: 100 to 125 Balls
 
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Ingredients
  • Ripe palmyra fruit juice - 1000ml (3 Palmyra Fruits)
  • Steamed flour - 600g
  • Sugar - 300g
  • Water - As you want
  • Cooking oil - As you want
Instructions
  1. Take the ripe palmyra fruits.
  2. Remove the black skin of palmyra fruits. Inside, you will find the seeds.
  3. Add the water little by little and make the seeds pulpy using your fingers. Try to extract all the juice from palmyra fruit seeds.
  4. Strain the juice using a strainer.
  5. Get ready with the steamed flour and sugar.
  6. Cook the palmyra juice under medium flame for about 10 minutes. Stir frequently to avoid burning.
  7. Add sugar and cook again under medium flame for about 3 minutes.
  8. Let the cooked palmyra juice cools down to room temperature.
  9. Now, add the steamed flour and mix everything well until totally dissolved.
  10. Heat the oil in a deep frying pan. Take small portions of the batter and fry them.
  11. Fry them until the balls turn to golden.
  12. This is how to make panangai paniyaram at home. Serve and enjoy this delicious Sri Lankan snack. If you want to feel its real taste, eat once the balls totally come to the room temperature, at least 3 hours after you fried.
Notes
1. Rip off the skin is not that easy. If it is hard, use the scissors. Few people burn the palmyra skin and rip off for easiness.
2. You can adjust sugar as you want.
3. When you extract the juice, don't add more water.
4. For the real taste, eat this snack at least 3 hours after you fried.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/how-to-make-panangai-paniyaram-palmyra-fruit-recipe/