Karuppatti Sweet Pongal: A Traditional Palm Sugar Delight
Karuppatti Sweet Pongal is a classic South indian dessert made with rice, moong dal, and jaggery/palm sugar (karuppatti). Known for its natural sweetness and rich flavor, this pongal is often prepared during festivals, auspicious occasions, or as a nutritious dessert after meals. Using karuppatti (palm jaggery) not only enhances taste but also adds numerous health benefits compared to regular sugar.
Wash rice and moong dal thoroughly. In a pressure cooker, combine rice, dal, and water. Pressure cook for 3–4 whistles until soft and well-cooked.Prepare the Karuppatti Syrup:
Melt grated karuppatti in a small pan with ½ cup of water over low heat. Strain to remove impurities and keep aside.Combine and Cook:
Pour the karuppatti syrup into the cooked rice and dal mixture. Simmer on low flame for 5–7 minutes, stirring continuously until the mixture thickens slightly.Add Flavors:
Mix in cardamom powder. In a separate small pan, heat ghee and fry cashew nuts and raisins until golden brown. Add this tempering to the pongal.Serve Hot:
Serve Karuppatti Sweet Pongal warm as a dessert or offering during festivals.
Karuppatti contains iron, calcium, and potassium, which help improve hemoglobin levels and strengthen bones.2. Natural Sweetener:
Unlike refined sugar, karuppatti is a natural sweetener that provides energy without causing sharp blood sugar spikes.3. Boosts Immunity:
The antioxidants and minerals present in palm jaggery enhance immunity and overall health.4. aids Digestion:
Karuppatti stimulates digestive enzymes, helping in better digestion and reducing bloating.5. heart and Respiratory Benefits:
Palm sugar is known to support heart health and can help reduce respiratory issues like congestion.
Ingredients You’ll Need
Raw rice – 1 cupMoong dal (split yellow gram) – ¼ cupKaruppatti (palm jaggery) – ½ cup, gratedWater – 3 cupsCardamom powder – ½ tspGhee – 2 tbspCashew nuts – 10–12Raisins – 8–10Salt – a pinchStep-by-Step Preparation
Cook the Rice and Dal:Wash rice and moong dal thoroughly. In a pressure cooker, combine rice, dal, and water. Pressure cook for 3–4 whistles until soft and well-cooked.Prepare the Karuppatti Syrup:
Melt grated karuppatti in a small pan with ½ cup of water over low heat. Strain to remove impurities and keep aside.Combine and Cook:
Pour the karuppatti syrup into the cooked rice and dal mixture. Simmer on low flame for 5–7 minutes, stirring continuously until the mixture thickens slightly.Add Flavors:
Mix in cardamom powder. In a separate small pan, heat ghee and fry cashew nuts and raisins until golden brown. Add this tempering to the pongal.Serve Hot:
Serve Karuppatti Sweet Pongal warm as a dessert or offering during festivals.
Health Benefits of Karuppatti Sweet Pongal
1. Rich in iron and Minerals:Karuppatti contains iron, calcium, and potassium, which help improve hemoglobin levels and strengthen bones.2. Natural Sweetener:
Unlike refined sugar, karuppatti is a natural sweetener that provides energy without causing sharp blood sugar spikes.3. Boosts Immunity:
The antioxidants and minerals present in palm jaggery enhance immunity and overall health.4. aids Digestion:
Karuppatti stimulates digestive enzymes, helping in better digestion and reducing bloating.5. heart and Respiratory Benefits:
Palm sugar is known to support heart health and can help reduce respiratory issues like congestion.