Karupatti pongal recipe, Palm jaggery pongal recipe

Karupatti pongal recipe pongal made with raw rice,dal and sweetened with palm jaggery.I always try to post variaitons of sweet pongal each year for the festival and this year it is karupatti pongal or palm jaggery pongal.Do try this healthy variation for this pongal.

Karupatti or palm jaggery is rich in iron and good for digestion too.So do try to include it.

Other karupatti recipes here.

                                                  Thai pongal nalvathugal!! Happy pongal to all!

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4 from 4 votes

Karupatti pongal recipe

Karupatti pongal recipe pongal made with rice,dal and palm jaggery to sweeten.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, Dessert, Snack

Cuisine: Indian

Servings2

AuthorSharmilee J

Ingredients

• 1/3 cup raw rice
• 1/8 cup moong dal
• 2 cups water
• a pinch cardamom powder
• 10 to 15 nos cashews
• 1 and 1/2 tbsp raisins
• 3 tbsp ghee

For palm jaggery syrup:

• 1/2 cup palm jaggery
• 1/4 cup water

Instructions

• Dry roast moong dal until golden, add it to raw rice and rinse well.
  
• Transfer to pressure cooker Add water and pressure cook for 5 whistles in low medium flame.Let pressure release by itself,gently open and mash rice dal well.
• Take palm jaggery in a pan, add water to it.Heat it up and let it boil until it melts completely.
• Strain and add the syrup to rice dal mixture.
  
• Mix well and simmer in low flame 5-7 mins.Add ghee.Heat ghee in another tadka pan - add cashews fry till slightly golden.
• Then add raisins fry till it bubbles up.Add this to pongal,add cardamom powder  mix well and switch off.Serve hot with a drizzle of ghee!
  

Notes

• Add a pinch of salt to raise sweet level.Usually I do this for few sweet recipes but I forgot for this sweet pongal and added later.
• Reserve ghee for drizzling while serving tastes soo good.
• For the temple flavour you can add a pinch of edible camphor if you prefer.
• If you have sukku(dry ginger) flavoured you can add that too.

How to make karupatti pongal recipe:

1. Dry roast moong dal until golden, add it to raw rice and rinse well.Transfer to pressure cooker
   
2. Add water and pressure cook for 5 whistles in low medium flame.Let pressure release by itself,gently open and mash rice dal well.
   
3. Take palm jaggery in a pan, add water to it.Heat it up and let it boil until it melts completely.
   
4. Strain and add the syrup to rice dal mixture.
   
5. Mix well and simmer in low flame 5-7 mins.Add ghee.Heat ghee in another tadka pan – add cashews fry till slightly golden.
   
6. Then add raisins fry till it bubbles up.Add this pongal,add cardamom powder  mix well and switch off.
   

Serve hot with a drizzle of ghee!

Hot yummy karupatti pongal ready to be served!