Panineer Petti is a popular snack/sweet from the Malabar region on Kerala. It is basically a pancake with a sweet filling and shaped like a box or a “petti” in Malayalam. Panineer is rose water. After this sweet is assembled, sugar syrup flavoured with rose water or rose essence is poured on top of it. Though nowadays many people skip the rose water in the sugar syrup. This dish used to be served as a snack during special occasions. And like Thurki Pathiri, this also used to be made in multiple layers. So it actually would resemble a box. But most people nowadays just make it in two layers and that’s how my recipe is as well.
As I was researching for recipes to show as part of my Ifthar series from Kerala, I realised there are so many local delicacies of the Malabar region, which is probably unknown even in the rest of the state. And many of these snacks and sweets used to be made in multiple layers, though now people just keep it to one or two layers, unless it is being prepared for a really special occasion.
The filling in this panineer petti is made with eggs and dry fruits and that’s pretty much standard. The pancakes and the filling can be prepared in advance and kept and the assembling alone can be done at the time of serving. You can also assemble earlier, but it’s best to pour the sugar syrup while serving.
Panineer PettiCourse: DessertCuisine: Indian, KeralaDifficulty: Moderate
A delicacy from the Malabar region of Kerala.
- For the filling
Eggs – 2
Sugar – 2 tbsp
Salt – a pinch
Cardamom Powder – ¼ tsp
Ghee – 2 tsp
Chopped Cashews – ¼ cup
Chopped Raisins – ¼ cup
- For the sugar syrup
Water – ¼ cup
Sugar – ¼ cup
Cardamom – ¼ tsp
Lemon Juice – ½ tsp
Rose water – ½ tsp (optional)
- For the crepes
Eggs – 2
Flour – 1 cup
Salt – a pinch
Water – 1 – 1¼ cups
- Preparing the filling
- In a bowl, whisk together the eggs, sugar, salt and cardamom powder.
- Heat ghee in a pan and add the cashews.
- When it starts changing color, add the raisins.
- Once the cashew and raisins are fried, add the egg mix and scramble it well.
- Once done, keep it aside.
- Preparing the sugar syrup
- Heat the water and sugar together for the syrup.
- Once it comes to a boil and starts thickening, add the cardamom powder and lemon juice.
- Turn off the heat and add the rose water and keep it aside to cool.
- Preparing the crepes
- For the crepes, whisk the eggs in a bowl and add the flour, salt and half the batter.
- Whisk it well to make it lump-free. Add the remaining water little by little to make it into a thin crepe like batter.
- Heat a pan and add a small ladle of batter on it and spread it thin.
- Let it cook on one side.
- Once the top looks dry, remove the crepe from the pan. No need to flip it over and cook.
- Make 6 such small crepes and 6 larger size crepes and keep it aside.
- Assemble the Panineer Petti
- To assemble, take the small crepe and place a spoon of filling in the center.
- Fold from the sides, overlapping into the center. And then fold from the top and bottom into the center, to make it a square shaped packet.
- Next, take one large crepe and put some filling in the center.
- Place the folder smaller crepe packet on top of the filling and then fold the large crepe in the same way as the smaller crepe was folded.
- Turn it over and use a sharp knife, make a cross shaped cut in the center on the crepe.
- Pour in 2-3 tsp sugar syrup through it and serve.
- If you are not serving it immediately, then prepare the panineer petti and keep it aside. At the time of serving, make the cuts and pour the sugar syrup.