Karupatti pongal | Palm jaggery pongal-How to make Stepwise pictures and video

Cuisine Style: Tamil nadu, South India | Cooking Time: 10 minutes | To Serve: 5 | Type: Festival Sweet, Kovil sweet, temple sweet, pongal festival

Karuppatti / palm jaggery / Panai vellam is unique ancient tamilnadu sweetener for many years. But now a days it’s almost gone. It’s good for health, blood purifier, natural body cleanser, best for digestion & natural immunity booster. We can make lots of sweets using karuppati [karuppati mysore pak, karuppati laddu or karuppati payasam etc]. Karupatti pongal is rare and unique sweet recipe for festivals. Main ingredients are moong dal, rice, ghee & karuppati. For aromatic Pongal you can add cardamom powder, nutmeg or pachai karpooram. You can add roasted coconut or coconut milk for best flavour. You can substitute white sugar with karuppati

Karuppati / Palm jaggery

Ingredients

• Rice [pacharisi] – 1 cup
• Yellow moong dal – ¼ cup
• Karuppatti [Palm jaggery] – ¾ cup to 1 cup [grated]
• Cashew nuts & raisins–2 tbsp
• Cardamom powder- ½ tbsp
• Ghee –1/4 cup
• Water as needed

Preparation[Method-1-Pressure cooker]

• Dry roast moong dal.
• Wash and soak rice and moong dal for ½ an hour. [Optional]
• Then drain water & put it in pressure cooker with 3 cups of water and ghee, cook for 4 whistles.
• Crush palm jaggery coarsely.
• Heat pan & melt palm jaggery with 1/4 cup of water.
• Heat pan with ghee then roast cashews & raisins.
• Add melted palm jaggery, ghee and cardamom powder in cooked rice mixture & mix well.
• Add cashews raisins & serve hot.

Preparation[Open pan method-2]

• Dry roast moong dal. Then wash moong dal and raw rice.
• Add raw rice and moong dal in a pan, add 4 to 6 cups of water, ghee cook till soft.
• Heat pan & melt palm jaggery with 1/4 cup of water.
• Heat pan with ghee then roast cashews & raisins.
• Add melted palm jaggery, ghee cook till it thickens.
• Add cardamom powder, edible camphor, roasted nuts and raisins.
• Serve hot.

Note

• You can add coconut milk, milk, almond milk, oats milk, kalkandu or sugar for another variation.
  

How to make Karupatti pongal -Step by step photos

Palm jaggery / Panai vellam

Karupatti

Dry roast moong dal till you get nice aroma

Add rice, roast for 2 min

Wash 2 to 3 times

Add water and ghee

Cover lid, cook for 4 to 5 whistles

In a bowl add karuppatti

Crush well

Add water, let it dissolves

Let it boil for 3 min

Heat 2 tbsp ghee, add cashews and raisins roast

Cooked moong dal and rice ready

Strain karuppati syrup without impurities

Cook for 5 min

After 5 to 8 min

Add roasted cashew and raisins

Add cardamom powder

Add ghee

Mix well

Add ghee if required

Add pinch of salt mix well to improve sweetness

Delicious karuppati pongal ready

Serve hot

Palm jaggery pongal

Panai vellam pongal

Karuppati sakakrai pongal