Jackfruit Sweet Paniyaram Halasina Appa Ponsa Appo Instant Unniyappam

If you like jackfruit, check out more interesting jackfruit recipes.

Paniyaram is also called appe, appo, paddu, appa, appam, unniyappam in different Indian languages. Paniyaram, prepared with rice and urad dal, is one of the famous South Indian breakfast recipes. Sweet Paniyaram (appo) is popularly served in temples, especially during Sankashti Chaturthi and Ganesh Chaturthi. It is considered Ganapati Bappa’s favorite food along with modak.

Konkanis love anything prepared with jackfruit, and thus they store the harvested jackfruit in jaggery syrup and then keep it in the freezer so that they can use it year-round. Ponsa mulik (donut holes with jackfruit) is the most loved jackfruit recipe of Konkanis in the Mangalore & Udupi region. The below recipe is an instant sweet version of appe or fried dumpling prepared using seasonal jackfruit (chakka, halasina hannu) that people of all age groups will love. When jackfruit is not in season, overripe bananas can be used to make these appe or appas.

To make the best appas with crispy edges and soft melt-in-mouth texture inside, cook them on medium flame. Do not be in a hurry while making appes. All you need is to grind the jaggery, coconut, and jackfruit to a smooth paste. At this point, taste the paste and adjust the jaggery depending on the sweetness of the jackfruit.

To this, add wheat flour, semolina, baking soda, salt, cardamom powder, roasted cashews, and mix with water to form a batter. Now cook this in an appe pan on both sides and serve hot with desi ghee. To cook appe or paniyaram any of the following pan can be used: appe pan, appampatra pan, paniyaram pan, puff pancake pan, aebleskiver pan, paniyarakal pan, takoyaki pan, etc. If you do not have any of the above, you can also make mini dosas with the same batter on a non-stick pan.

Ingredients for JACKFRUIT SWEET PANIYARAM | JACKFRUIT APPE | HALASINA APPA | PONSA APPO | INSTANT UNNIYAPPAM

½ cup Jaggery (gud or brown sugar) ¼ cup Jackfruit, cut into pieces 2 tablespoon Grated coconut 1 cup Wheat flour or Atta ¼ cup Semolina or Sooji rava ⅛ teaspoon or a pinch of baking soda ⅛ teaspoon or a pinch of Salt ¼ teaspoon Cardamom powder ¼ cup Jackfruit, cut into small pieces 2 tablespoon Cashews, roasted Water as needed (approx 1 ¼ cups) Ghee for cooking appas

In a mixer jar or blender, add jaggery, jackfruit, grated coconut, and blend to a smooth paste. Do not add any water while grinding. In a bowl, add wheat flour, sooji, baking soda, salt, cardamom powder, jackfruit pieces, cashews roasted, the paste prepared earlier, and add water little by little and mix to form a medium thick batter. Check out the video here on the making of paniyaram batter.

Heat appe pan or paniyaram pan or Aebleskiver pan. To each mold, add ½ teaspoon of ghee. Now pour the batter into each hole, cover with the lid and cook on medium flame till the bottom becomes golden (approx 3 to 5 minutes). Now flip and cook on another side until the edges are crisp and are cooked through (approx 2 to 3 minutes). You may drizzle more ghee after the appas are flipped. Repeat the process for the remaining batter. Serve hot with desi ghee (brown butter) and enjoy.

Tips

Adding cashews is optional. It is only going to enhance the taste. I generally roast the cashews in ghee and add. Depending on the sweetness of jackfruit, you can increase jaggery up to ¾ cup Fresh or dry or frozen grated coconut can be added. You can even add finely chopped coconut bits for additional flavor. Please cook this only in ghee to get that authentic taste. Canned ripe jackfruit also can be used.

Make this appes or appam this Janmashtami or Ganesh Chaturthi if jackfruits are in season or if you have stored the jackfruit in the freezer and surprise your guests.