South Indian paniyaram ko Maharashtrian til-gul twist ke saath.

Paniyaram is a beloved South Indian delicacy, typically made using fermented rice and urad dal batter, cooked in a special mold to give it that round, fluffy texture. On the other hand, Til-Gul is a traditional Maharashtrian sweet made from sesame seeds and jaggery, often enjoyed during Makar Sankranti. What happens when you combine these two distinct cultural flavors? You get a unique fusion dish Paniyaram with a Til-Gul twist blending the soft bite of paniyaram with the nutty, caramel-like sweetness of sesame and jaggery.

Ingredients:

For the Paniyaram Base:

• 1 cup idli/dosa batter (fermented)
• 1 tbsp grated coconut (optional)
• 1 tsp ghee or oil (for greasing)

For the Til-Gul Filling:

• 2 tbsp white sesame seeds (til)
• 2 tbsp crushed jaggery (gul)
• 1 tsp cardamom powder
• 1 tsp ghee

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Instructions:

Step 1: Prepare the Til-Gul Filling

1. Dry roast the sesame seeds in a pan on low heat until they start to pop.
2. In the same pan, add ghee and crushed jaggery.
3. Let the jaggery melt and combine with sesame. Stir until it thickens slightly.
4. Add cardamom powder and turn off the flame.
5. Let the mixture cool, then roll into small balls or use as a spoonable filling.

Step 2: Assemble the Fusion Paniyaram

1. Heat the paniyaram pan and lightly grease each cavity with ghee or oil.
2. Pour a spoonful of the idli batter into each cavity, filling them halfway.
3. Place a small amount of Til-Gul mixture at the center.
4. Cover with another spoonful of batter to seal the filling.
5. Cook on low-medium heat, turning each paniyaram until golden brown and crisp on the outside.

The fermented tang of the paniyaram batter contrasts beautifully with the nutty sweetness of the til-gul. This dish bridges two regional cuisines in a way that surprises and delights with every bite.