Have you ever tried Sri Lankan Panangai Paniyaram snack? If not, you are in the right place to experience its delicious taste. Today, I am going to show you how to make panangai paniyaram at home.
Panangai Paniyaram, also known as palmyra fruit snack is one of the famous short-eats in Sri Lanka, especially among Tamil people.
Since palmyra fruit is a seasonal fruit you can’t make this snack whenever you want.
Whenever you find a ripe palmyra fruit make sure to give it a try on the delicious short-eat.
Alright, without further ado, let’s see how to make panangai paniyaram at home.
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How to Make Panangai Paniyaram
Ingredients
- Ripe palmyra fruit juice – 1000ml (3 Palmyra Fruits)
- Steamed flour – 600g
- Sugar – 300g
- Water – As you want
- Cooking oil – As you want
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.
Instructions
1. Take the ripe palmyra fruits.
2. Remove the black skin of palmyra fruits. Inside, you will find the seeds as shown in the picture below.
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 as shown in the picture below.
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 as shown in the picture below.
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.
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So, what do you think about this panangai paniyaram snack? I hope you liked this unique Sri Lankan short-eat recipe. when you have a chance to get ripe palmyra fruit, don’t miss this tasty snack.
If you have any questions or suggestions leave them in the comment box below. Also, you can share this delicious palmyra fruit snack recipe with your friends and family by clicking the social share buttons below.
Printable Recipe Card
- Ripe palmyra fruit juice - 1000ml (3 Palmyra Fruits)
- Steamed flour - 600g
- Sugar - 300g
- Water - As you want
- Cooking oil - As you want
- Take the ripe palmyra fruits.
- Remove the black skin of palmyra fruits. Inside, you will find the seeds.
- Add the water little by little and make the seeds pulpy using your fingers. Try to extract all the juice from palmyra fruit seeds.
- Strain the juice using a strainer.
- Get ready with the steamed flour and sugar.
- Cook the palmyra juice under medium flame for about 10 minutes. Stir frequently to avoid burning.
- Add sugar and cook again under medium flame for about 3 minutes.
- Let the cooked palmyra juice cools down to room temperature.
- Now, add the steamed flour and mix everything well until totally dissolved.
- Heat the oil in a deep frying pan. Take small portions of the batter and fry them.
- Fry them until the balls turn to golden.
- 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.
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.
wow, it looks awesome.
wow yum yum thanks for share i will try it once thanks