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Paani Panaattu or dry toddy palm fruit preserve

This is a northern Sri Lankan preparation, made by preserving the dried pulp of the toddy palm fruit in spiced palm jaggery molasses. Use it to top ice creams or to sweeten soda, or even to prepare yogurt pacchadis.
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Ingredients
  

  • 1 cup panaattu cut into small pieces
  • ½ cup paani or palm jaggery molasses or palm jaggery
  • 2 tablespoons of dry coconut pieces
  • 1 tablespoon parboiled rice
  • ½ teaspoon jeera
  • 1 teaspoon of crushed dry red chillies

Instructions
 

  • Dry roast the coconut, rice, and jeera one after another, until fragrant. Lightly crush the jeera. Set aside.
  • Prepare the paani or paakkam. Dissolve the palm jaggery in 2-3 tablespoons of water over low heat. Simmer for a few minutes until it is thick and bubbling. If you’re starting with paani or palm jaggery molasses, you can just bring this to a gentle simmer and then follow the next steps.
  • Add the roasted coconut, rice, crushed jeera, and the red chilli powder. Mix well.
  • Next, add the panaattu pieces and stir to incorporate.
  • The mixture will thicken in a couple of minutes. When it does, remove from stove and allow to cool.
  • Store in an earthen pot or other air-tight container. This keeps well, even without refrigeration, for several months.