Sweet Paniyaram (Bellam Ponganalu)

Tip: click step to get into cook mode

2 cups idli batter (thick / dosa batter)

¼ cup jaggery (grated or powdered , / brown sugar/ palm jaggery(can use 2 tbsp more))

¼ cup coconut (grated, fresh )

2 pinches elaichi ( or green cardamom powder)

2 to 4 tbsp rice flour ( (use only if needed, refer step by step instructions))

Ghee ( or oil as needed (tastes best with ghee))

Make sure you use thick batter.
Use clean grated or powdered jaggery free from dust and stones. If your jaggery is not clean, melt it with 1 to 2 tbsp water. Filter and boil until thick. Then cool it and use here.
Mix all the ingredients together to a thick batter.
Grease the paniyaram pan and add few drops of oil in all the moulds. Heat up well.
Turn the flame to medium and fill the moulds to ¾. Cover with a lid and cook.
When the base is set, flip them to the other side and cook until done.
Serve sweet paniyaram hot or cold.