Karuppati Pongal / Palm jaggery Pongal

Karuppati pongal is made during virudunagar panguni pongal festival. It is similar to chakkarai pongal, but uses karuppati / panai vellam instead of vellam. Palm jaggery is healthier than jaggery and has a unique taste. For health benefits of palm jaggery refer to my earlier post karuppati kaapi.

Karuppati Pongal

Ingredients :

1 cup raw rice

1 1/2 to 2 cups karuppati ( adjust acc. to taste)

3-4 cardamom pods

2 tbsp ghee

Cashews and raisins (optional)

IMG_20140414_082007004

Method:

Pressure cook the rice with 3 cups of water for 3-4 whistles. The rice should be softly cooked.

Add 1/3 to 1/2 cup of water to karuppati in a separate pan and make a thick syrup. Filter it as it may contain impurities.

Mash the cooked rice with a back of a spoon. Heat the vessel and add karuppati syrup slowly and keep stirring till you get a homogenous mass. Add cardamom powder.Add ghee and mix well.

Optionally you can add ghee fried cashews and raisins, which adds to the taste.

 

 

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April 16, 2014. Tags: , , , . chetti veetu samaiyal, Festival special, Healthy Recipe, Rice/Pulav/Biriyani, Sweet/dessert.

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