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Sweet paniyaram served in a white bowl with some dates and paniyaram in the background

Sweet paniyaram recipe with dates and coconut

This sweet rava paniyaram recipe with dates and coconut is from South India. A perfect breakfast for busy mornings, it can also be enjoyed as a snack and packed in the tiffin box.
Course Breakfast, Snack
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 paniyarams
Calories 64kcal


  • 1 cup semolina
  • 1/2 cup yogurt vegan/ dairy
  • 3/4 cup milk vegan/ dairy
  • 1/2 cup grated coconut
  • 1/2 cup chopped dates
  • 1/4 cup chopped nuts
  • 1 tbsp sugar adjust as per taste
  • 1/2 teaspoon green cardamom powder
  • 1/2 teaspoon baking soda
  • A pinch of salt
  • 1/2 teaspoon Oil to grease the molds


  • Put all the ingredients except oil in a large bowl and mix.
  • Grease the paniyaram mold with little oil and fill every cavity of the paniyaram pan with some batter.
  • Cover the pan and cook for 4-5 minutes on medium flame or until the top side dries completely and the bottom side turns golden brown. Flip the balls, cover the pan again and re-cook for another 3-4 minutes or until the other side also turns golden brown.
  • Take out in a bowl. Drizzle some honey or maple syrup and enjoy!


  • Adding sugar is optional. Based on taste preference, it can either be skipped or replaced with another sweetener like honey or jaggery.
  • Instead of semolina, whole wheat flour can also be used.


Calories: 64kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 22IU | Calcium: 20mg | Iron: 1mg