Karupatti Paal is a warm , flavorful drink made using milk, palm jaggery and a tiny pinch of dry ginger powder. It is usually made as healthy option instead of milk with sugar. This drink is very simple but still feels special because of the flavor and taste. It is often made fresh and served hot. Recipe included with step by step pictures and video.

The recipe has mild and natural sweetness, not too strong. Palm jaggery gives nice flavor and light brown color to the milk. When served hot, it feels very calming to drink. I usually make this in morning or evening when I want something warm. It is very comforting and refreshing especially on tiring days.

About Karupatti Paal

Karupatti Paal is a traditional drink made in many South Indian homes. In this recipe, instead of sugar, palm jaggery is used which gives natural sweetness and simple taste. The milk slowly takes in the palm jaggery flavor and changes color little bit. Palm jaggery is rich in iron and consuming it regularly increases hemoglobin.

This palm jaggery milk is easy and simple to make but follow the steps and tips correctly else milk will curdle if palm jaggery milk is heated. It feels good for throat and helps in digestion also. This drink is often given during cold time. It gives warm feeling inside. You can also have it on normal days.

The drink is smooth and light, so it is easy to drink. Dry ginger powder adds light heat and nice flavor which balances the sweetness. I usually make this fresh and serve it immediately. It feels like a small comfort drink after a long tiring day. I don't prefer storing it as fresh one taste much better, also reheating is not recommended for this drink.

Palm Jaggery is a better alternate to white sugar as it is less processed. It helps to give instant energy and is easy to digest. When mixed with milk, it becomes simple and healthy drink. It does not feel heavy even after drinking and feels like small comfort drink. I usually prefer this over sugar milk.

Karupatti Paal Video

Why This Recipe Works

• It is very easy and gets ready in few minutes.
• This drink uses natural sweetener instead of sugar.
• The flavor is mild and comforting.
• It is light and easy to digest.
• You can adjust sweetness as per liking.

Similar Recipes

• Badam milk
• Golden milk latte
• Saffron milk
• Cardamom milk
• Chia milk

Karupatti Paal Ingredients

• Milk - I have used fresh milk for this drink. It gives creaminess and smooth base. You can also use toned milk.
• Karupatti - I added karupatti. or palm jaggery for sweetness. This also adds flavor and natural color. You can adjust it according to your taste.
• Dry ginger powder - I added for aroma and mild spice. It helps in digestion also. If you use sukku karupatti, you can skip this.

How to make Karupatti Paal Step by Step

1.To a sauce pan add 1 cup fresh milk.

2.Let it come to a rolling boil.

3.Simmer for 2 minutes.

4.Switch off and remove from flame.

5.Now add 1 heaped tablespoon palm jaggery to it. Increase if you like it more sweet, may be you can add 1 and ½ tablespoon.

6.Then add ⅛ teaspoon dry ginger powder.

7.Mix well until palm jaggery dissolves completely.

8.Transfer to a strainer and strain it to remove impurities. Discard the remains in the strainer.

9.Pour into serving glass and serve hot!

Expert Tips

• Adding jaggery - I always switch off the flame, remove from flame then add palm jaggery. Try not to add it to boiling milk as milk may curdle.
• Straining - I usually strain the milk after adding jaggery, as sometimes small dirt or residue may be there. This gives smooth drink.
• Dry ginger amount - I add only t⅛ teaspoon or a tiny pinch of dry ginger powder. If you add more, it will be too strong and overpowering.
• Serving - I always serve this hot, it taste good when warm also.
• Sweetness check - I taste once before serving and adjust jaggery if needed, as sweetness may change each time.

Serving and Storage

Serve it hot in a cup or small mug as soon as it is ready. This goes well as morning drink or as evening comfort drink after long day. Do not store leftovers as milk may spoil and taste also changes. It is best made fresh and consumed immediately.

FAQS

1.Can I add powdered palm jaggery?

Yes you can use powdered jaggery, but make sure to strain well as impurities may be there.

2.Can I skip dry ginger powder?

Yes you can skip it if you don't like the flavor or heat from it. Instead you can even add cardamom powder if you like the flavor.

3.Can I reheat karupatti paal?

No, do not reheat after adding palm jaggery as milk may curdle.

4.Is this drink good for kids?

Yes it is mild and healthy for kids, just adjust sweetness accordingly.

5.Can I adjust sweetness?

Yes you can add more or less palm jaggery as per your liking.

If you have any more questions about this Karupatti Paal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Karupatti Paal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karupatti Paal Recipe | Palm Jaggery Milk Recipe

Karupatti Paal is a warm , flavorful drink made using milk, palm jaggery and a tiny pinch of dry ginger powder. It is usually made as healthy option instead of milk with sugar. This drink is very simple but still feels special because of the flavor and taste. It is often made fresh and served hot. Recipe included with step by step pictures and video.

Course Drinks

Cuisine Indian

Keyword drink recipes, Healthy tea time drink, milk recipes, Nutritional Beverage, Nutritional Drink

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 94kcal

Author Sharmilee J

Ingredients

• 1 cup milk
• 1 tablespoon palm jaggery
• ⅛ teaspoon dry ginger powder

Instructions

• To a sauce pan add 1 cup fresh milk.
• Let it come to a rolling boil.
• Simmer for 2 minutes.
• Switch off and remove from flame.
• Now add 1 heaped tablespoon palm jaggery to it. Increase if you like it more sweet, may be you can add 1 and ½ tablespoon.
• Then add ⅛ teaspoon dry ginger powder.
• Mix well until palm jaggery dissolves completely.
• Transfer to a strainer and strain it to remove impurities. Discard the remains in the strainer.
• Pour into serving glass and serve hot!

Video

Notes

• Adding jaggery - I always switch off the flame, remove from flame then add palm jaggery. Try not to add it to boiling milk as milk may curdle.
• Straining - I usually strain the milk after adding jaggery, as sometimes small dirt or residue may be there. This gives smooth drink.
• Dry ginger amount - I add only t⅛ teaspoon or a tiny pinch of dry ginger powder. If you add more, it will be too strong and overpowering.
• Serving - I always serve this hot, it taste good when warm also.
• Sweetness check - I taste once before serving and adjust jaggery if needed, as sweetness may change each time.

Nutrition

Serving: 250ml | Calories: 94kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 185mg | Fiber: 0.02g | Sugar: 10g | Vitamin A: 198IU | Calcium: 150mg | Iron: 0.03mg

The post Karupatti Paal Recipe (Palm Jaggery Milk) appeared first on Sharmis Passions.

Karupatti Coffee is a traditional South Indian beverage made using karupatti (palm jaggery) instead of white sugar in the regular making of coffee. Take just 10 minutes to prepare this healthy and refreshing beverage, can be had with or without milk. Recipe included with step by step pictures and video.

Karupatti Coffee is an easy to make beverage and is a must try for all black coffee lovers. Unlike refined sugar, karupatti adds depth and earthy flavor rather than sharp sweetness, creating a cup that is healthy, balanced, and comforting. Do try this quick and tasty karupatti coffee and enjoy!

About Karupatti Coffee

Karupatti Coffee is black coffee without milk made with palm jaggery. Karupatti is palm jaggery which is a natural and chemical free sweetener that when blended with coffee gives a subtle sweetness and earthy flavor to coffee.

If you prefer you can make this coffee with or without milk. Palm Jaggery is is natural and unrefined so sure a healthy alternate to sugar coffee. This coffee is very refreshing and healthy.

Karupatti Coffee is very popular in Tamil Nadu and best to consume in the morning. It is a natural source of Iron and traditionally served in brass davara tumbler for its health benefits.

I usually have karupatti or palm jaggery in stock for many porridges, kali etc now this has been my recent addiction. Usually coffee ground is used for karupatti coffee but you can try with instant coffee powder too.

Karupatti Coffee Video

Karupatti Coffee Ingredients

• Water - Water is used to make coffee decoction.
• Palm jaggery - Palm jaggery is used as sweetener for this karupatti coffee.
• Coffee powder - You can use instant coffee powder or ground coffee powder. I always use ground coffee powder.
• Milk - Use fresh milk, you can boil and use it.
• Flavor - I have used dry ginger powder which I use for my sukku coffee. Though this is optional it adds a great flavor to the drink.

Similar Recipes

• Ghee Coffee
• Beaten Coffee
• Karupatti Paal
• Sukku Coffee
• Iced Coffee

How to make Karupatti Coffee Step by Step

1.To a sauce pan add 1 cup water. Add 1 teaspoon ground coffee powder along with 2 tablespoon palm jaggery and ¼ teaspoon dry ginger coriander powder.

2.Boil well for 5 minutes.

3.Close and keep covered for 5 minutes.

4.Then open and strain.

5.Add 1 cup milk to a sauce pan and boil it. Let it come to a rolling boil then simmer for 2 minutes.

6.Now to the serving cup add prepared palm jaggery decoction as needed. If you like it strong add more.

7.Add hot milk to it.

8.Froth by pouring to and fro.

9.Froth and serve hot.

Serve karupatti coffee hot!

Expert Tips

• Palm jaggery - Choose good quality palm jaggery. Avoid glossy shiny pieces as they may be adulterated.
• Melt and strain - Always prepare a syrup using palm jaggery. Melt and strain to remove impurities.
• Coffee decoction - Use strong coffee decoction for best taste.
• Curdling - If the syrup is. too hot adding hot milk may result in curdling so warm the syrup and use it.
• Black Coffee - You can strain and drink the black coffee as such too without adding milk. It tastes great too.

Serving and Storage

Karupatti Coffee can be served along with breakfast. Karupatti Coffee is best when served hot. You can store the syrup in fridge for 3-5 days, bring to room temperature then add hot boiled milk to it and serve hot.

FAQS

1.Is karupatti coffee healthier than sugar coffee?

Yes Karupatti is less processed than white sugar and contains trace minerals. Traditionally, it is considered a healthier alternative, though it should still be consumed in moderation.

2.Can I use powdered karupatti directly?

It's better to melt and strain powdered karupatti before adding it to coffee to remove impurities and ensure a smooth taste.

3.Can I make karupatti coffee without milk?

Yes. Karupatti black coffee is popular and has a bold, earthy flavour, especially when brewed with strong decoction.

4.Can karupatti coffee be reheated?

With milk no it should not be reheated as it might curdle. The decoction can be heated gently reheated, but freshly prepared coffee tastes best. Avoid boiling during reheating.

5.What flavors go well with karupatti coffee?

Traditional additions include sukku (dry ginger), cardamom, or a pinch of pepper, used sparingly.

If you have any more questions about this Karupatti Coffee Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Karupatti Coffee Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karupatti Coffee Recipe | Karupatti Kaapi Recipe

Karupatti Coffee is a refreshing beverage made with palm jaggery instead of sugar in the regular making of black coffee. Karupatti is palm jaggery in English is a natural and chemical free sweetener that when blend with coffee gives a subtle sweetness to coffee. Learn to make Karupatti Coffee with step by step pictures and video.

Course Drinks

Cuisine Indian

Keyword drink recipes, Filter Coffee, Healthy tea time drink, Nutritional Beverage, Nutritional Drink

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Calories 83kcal

Author Sharmilee J

Ingredients

• 1 cup milk
• 1 cup water
• 2 tablespoon palm jaggery
• 1 teaspoon coffee powder
• ¼ teaspoon dry ginger coriander powder

Instructions

• To a sauce pan add 1 cup water. Add 1 teaspoon ground coffee powder along with 2 tablespoon palm jaggery and ¼ teaspoon dry ginger coriander powder.
• Boil well for 5 minutes.
• Close and keep covered for 5 minutes.
• Then open and strain.
• Add 1 cup milk to a sauce pan and boil it. Let it come to a rolling boil then simmer for 2 minutes.
• Now to the serving cup add prepared palm jaggery decoction as needed. If you like it strong add more.
• Add hot milk to it.
• Froth by pouring to and fro.
• Froth and serve hot.
• Serve karupatti coffee hot!

Video

Notes

• Palm jaggery - Choose good quality palm jaggery. Avoid glossy shiny pieces as they may be adulterated.
• Melt and strain - Always prepare a syrup using palm jaggery. Melt and strain to remove impurities.
• Coffee decoction - Use strong coffee decoction for best taste.
• Curdling - If the syrup is. too hot adding hot milk may result in curdling so warm the syrup and use it.
• Black Coffee - You can strain and drink the black coffee as such too without adding milk. It tastes great too.

Nutrition

Serving: 200ml | Calories: 83kcal | Carbohydrates: 22g | Protein: 0.1g | Sodium: 53mg | Potassium: 19mg | Sugar: 16g | Calcium: 8mg | Iron: 0.03mg

The post Karupatti Coffee Recipe (Karupatti Kaapi) appeared first on Sharmis Passions.

Karupatti Paniyaram is a healthy, mild sweet paniyaram made by frying rice flour dollops that is blend with karupatti syrup. It has a healthy touch and it is usually prepared during festivals or special occasions at home. This paniyaram has the natural sweetness from karupatti and it has makes the taste different from the regular sweet paniyaram.

This sweet paniyaram takes some time and it needs little more effort to prepare, but the taste is really worth it. The outer part becomes slightly crisp while the inside stays soft. You can make this recipe when you have the urge to cook something traditional and homemade, mostly during weekends or festive days at home.

About Karupatti Paniyaram

Karupatti paniyaram is a traditional sweet which is made mainly using raw rice flour and palm jaggery. This recipe is commonly made in villages where people have used homemade rice flour and freshly prepared karupatti syrup. The flavor is very unique and it cannot be fully achieved when you use white sugar or normal jaggery.

The texture of this paniyaram has slightly crisp edges and soft at the center. Dry ginger powder and cardamom powder adds nice aroma and gentle warmth to the sweet. Since palm jaggery was used, the sweetness stays mild and it does not feels heavy to eat.

Traditionally, the dough has rested for many hours or it was kept overnight. This resting helps to improve the texture and overall taste of this recipe. After resting, you can loosen the batter with little water and syrup before frying. It can be deep fried or you have can make it in paniyaram pan, both the methods has gives good results.

I usually have prepare the rice flour and the karupatti syrup on the previous day itself. This makes the process more easier and it saves time on the next day. When you make this paniyaram at home, the kitchen gets filled with a nice palm jaggery smell.

Karupatti Paniyaram Ingredients

• Raw rice - I used homemade rice flour. You can try with readymade rice flour but can't guarantee on the authentic taste.
• Karupatti / palm jaggery - I used for sweetness. It gives deep flavor and color. There is no substitute for this in this recipe.
• Dry ginger powder - I added for mild spice. It balances the sweetness well. You can add little more if you like strong flavor.
• Cardamom powder - I add it for aroma. It gives that festival sweet smell and nice taste.
• Oil - I used it for frying. You can also use the panniyarampan with less oil. Use fresh oil for best taste. 

Why This Recipe Works

• This recipe uses traditional ingredients and simple method.
• This dish has natural sweetness and unique flavor.
• It has better texture and softness because of resting the dough.
• It has aroma from dry ginger cardamom, balances sweetness.
• You can either deep fry or use paniyaram pan according to your preference.

Similar Recipes

• Chola Paniyaram
• Karupatti pori urundai
• Paniyaram
• Vella Paniyaram
• Seeni paniyaram

How to make Karupatti Paniyaram Step by Step

1.Soak raw rice in water for atleast 2 hours. Drain water completely and rinse again.

2.Then spread the raw rice in a soft towel and allow it to dry say for 30-45 minutes. It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage. Then transfer this to a mixer.

3.Grind to a fine powder. Transfer to sieve. Sieve it well.

4.Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.

5.Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities.

6.Now take flour in a mixing bowl, add ¾th of the syrup little by little.

7.Mix well with a ladle, then gather to form a dough.Refrigerate it for a day, traditionally the dough is kept for a day to rest.But I kept for 2 hours then proceeded. Now mix the dough.

8.Add around ¼ cup water, then remaining palm jaggery syrup.

9.Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter. Add cardamom and dry ginger powder. Mix it.

10.Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.Slowly it will come up, he edges will fold inwards giving it a flowery edge.

11.Let it cook when its golden turn over and cook till reddish brown on both sides

12.Drain in tissue paper. Alternately you can even make in paniyaram pan.

Serve hot or warm.

Expert Tips

• Rice flour - I always prefer homemade rice flour for this recipe. Store bought flour may change the texture little.
• Resting time - I make sure to give enough resting time for dough. You can rest it overnight for best taste.
• Syrup - I let the syrup cool completely before adding.Hot syrup may spoil the texture.
• Batter consistency - I prefer the batter should not be very thick or runny. It should resemble dosa batter.
• Frying - I always fry them on medium flame so that paniyarams get cooked evenly.

Serving and Storage

Serve this dish hot or warm for best taste, it tastes good on its own and does not need any side dish. You can also have these with coconut or tomato chutney. You can store the leftover paniyarams for a day at room temperature.

FAQS

1.Can I skip resting dough?

Resting helps in better texture. If in hurry, rest for minimum 2 hours.

2.Can I use white jaggery instead of karupatti?

Karupatti gives unique flavor. Using other jaggery will change taste.

3.Can I use readymade rice flour?

You can use it, but authentic taste may not come.

4.Can I make this in paniyaram pan?

Yes you can make it in paniyaram pan using little oil if you want to avoid deep frying andlook for a more healthier option.

5.Why my paniyaram is hard?

Either batter was too thick or frying temperature was high.

If you have any more questions about this Karupatti Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karupatti Paniyaram Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karupatti Paniyaram | Palm Jaggery Paniyaram

Karupatti Paniyaram is a healthy, mild sweetpaniyaram made by frying rice flour dollops that is blend with karupatti syrup.Karupatti Paniyaram takes time & effort to make however the taste willprove its worth. How to make Karupatti Paniyaram is described in this post withstep by step pictures.

Course Breakfast, dinner, sweet

Cuisine Indian

Keyword Festival, healthy recipes, Paniyaram, Paniyaram recipes, sweet recipes, tiffin recipes

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 12 paniyarams

Calories 78kcal

Author Sharmilee J

Ingredients

• 1 cup raw rice
• ½ cup karupatti / palm jaggery tightly packed
• a generous pinch dry ginger powder
• ¼ teaspoon cardamom powder
• oil to deep fry
• ¼+1/4 cup water as needed

Instructions

• First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 45 mins. will be slightly moist only. Then transfer this to a mixer.
• Grind it to a fine powder in a mixie in batches. Then sieve it. If you find small balls break and sieve it.
• Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.
• Add ¼ cup water. Crush it well using a potato masher.
• Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities. Cool down completely.
• Now take flour in a mixing bowl, add ¾th of the syrup little by little.
• Mix well with a ladle, then gather to form a dough.
• Refrigerate it for a day, traditionally the dough is kept for a day to rest. But I kept for 2 hours then proceeded. Now shred the dough.
• Add around ¼ cup water, then remaining palm jaggery syrup.
• Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter. Add cardamom and dry ginger powder. Mix it.
• Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.
• Let it cook when its golden turn over and cook till reddish brown on both sides.
• Drain in tissue paper. Alternately you can even make in paniyaram pan. Serve Karupatti Paniyaram hot or warm.

Notes

• It is better to give a good resting time for the dough.The authentic recipe says to rest overnight in the fridge.
• The edges are slightly crisp with a soft center.
• Palm jaggery is the specialty in this recipe so don't look for alternates.
• You can make the rice flour and palm jaggery syrup the previous day itself.
• You can try with readymade rice flour but cam't guarantee on the authentic taste.

Nutrition

Serving: 40g | Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 14mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 4g | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.1mg

The post Karupatti Paniyaram Recipe appeared first on Sharmis Passions.

Panai Olai Kozhukattai is a special delicious kozhukattai made with rice flour, green gram dal & palm jaggery as main ingredients. Panai Olai Kozhukattai is unique in preparation and very artistic for people who wish to experiment with varieties. This recipe is mostly made during special days and village functions. The flavor is very unique because of the palm leaf smell.

This Kozhukattai tastes mildly sweet with nice earthy flavor from karupatti. The texture is soft with slight bite from moong dal and coconut. It also looks artistic when opened from the leaf. Though it looks little difficult, once you start making it becomes easy.

About Panai Olai Kozhukattai

Panai olai kozhukattai is steamed sweet dumpling commonly made in South Tamil Nadu areas. It is cooked inside palm leaves which gives special flavor to the kozhukattai. The mix of rice flour and palm jaggery makes it naturally sweet and filling. It is mostly made during village festivals.

The texture of this recipe is soft and slightly chewy when hot. The filling is mixed into the dough itself so every bite has taste. Palm jaggery gives deep sweetness which is not sharp. Cardamom adds mild aroma and balances the flavor nicely. It reminds me of village style cooking.

This kozhukattai recipe can be made without palm leaf also, but the taste will change. Palm leaf gives light smoky smell when steamed. You can adjust sweetness or coconut based on your liking. Still palm leaf version tastes best. The smell while steaming itself feels very traditional.

I usually make this when fresh palm leaves are available. It takes some time but the final taste is really worth it. I usually make this when I feel like trying something traditional at home.

I saw this Panai olai kozhukattai recipe in an old magazine last year but it was only after Karthigai Deepam but made a quick note of it. I tried this kozhukattai this year and the kozhukattais were just too good to resist.

Last month I was casually mentioning about this Kozhukatai to hubby and asked if he can buy me the panai olai and then forgot about it. One fine day he brought me few palm leaves, yayyy I tried these kozhukattais the very next day itself as I always have palm jaggery in stock. These kozhukattais tasted so good with the flavour of palm leaf and palm jaggery that I loved it so much.

Panai Olai Kozhukattai Ingredients

• Rice flour - Added this as the base for this kozhukattai. It gives softness and helps to hold the shape well. Use fresh good quality flour for better taste.
• Palm jaggery - I added this for sweetness and deep flavor. It gives that earthy taste. Try not to replace it with sugar.
• Green moong dal - I have dry roasted and ground this coarsely. It gives slight bite and nice texture.
• Grated coconut - I have added coconut for moisture and taste. It balances the jaggery well. Fresh coconut gives better flavor.
• Cardamom powder - I have used this for aroma. It reduces strong jaggery smell. Add according to your taste.

Why This Recipe Works

• It is made using simple traditional ingredients only.
• Palm leaf steaming gives very unique aroma.
• This recipe does not need separate stuffing step.
• It is steamed so feels light on stomach.
• You can make it special without much effort.

Similar Recipes

• Instant nei appam
• Thinai appam
• Wheatflour appam
• Rava appam
• Karthigai Kozhukattai

How to make Panai Olai Kozhukattai Step by Step

1.First crush palm jaggery, I used my hand mortar and pestle. Measure and transfer crushed palm jaggery to a pan.

2.Add water till immersing level. Crush it well using a potato masher.

3.Heat it up and cook for few minutes until the jaggery melts completely. Strain to remove impurities. Cool down for later use.

4.Wash the palm leaves, cut the center portion about 4 to 5 inches long and set aside. Dry roast green gram dal till slightly browned. Cool down for few minutes.

5.Transfer to a mixer and grind to a coarse mixture.Now in a bowl add rice flour,green gram mixture,grated coconut and cardamom powder.

6.Mix it well, I transferrred it to a wider bowl. Then add palm jaggery syrup little by little

7.Keep mixing and the syrup fully, mix well.If it is still dry, sprinkle little water to form a dough like this, not too dry and not too goey.

8.Gather it together to form a dough. Open the palm leaf, grease it with oil, now stuff it with the dough lengthwise.

9.Tie it with a thread, I used palm leaf threads itself. Finish all the dough like this.Now arrange it in a steamer pot, I used my idli steamer.

10.As a final step steam it for atleast 15-20 minutes. Open and carefully remove the kozhukattais from the palm leaf.

Serve hot !

Expert Tips

• Palm jaggery syrup - I always strain the syrup after melting. Do not skip this or small dirt may be there.
• Dough consistency - I keep the dough soft and slightly moist. If it feels dry, sprinkle little water and mix.
• Palm leaf handling - I wash the leaves well and wipe it clean. Greasing helps while opening later.
• Filling amount - I just do not overfill the leaf. Too much dough will make tying difficult.
• Steaming - I steam till cooked well and nice smell comes. Under steaming will make inside raw.

Serving and Storage

Serve them hot directly after steaming, it tastes best that way. This goes well as snack or festive sweet. Eat it fresh for good flavor. If storing, keep in fridge and reheat by steaming again. Do not store for long time as palm leaf smell fades.

FAQS

1.Can I make this without palm leaf?

Yes you can make normal kozhukattai, but flavor will be different.

2.Is palm jaggery compulsory?

Yes it gives the main taste. Do not skip karupatti here.

3.Why my kozhukattai became hard?

Mostly dough was dry or over steamed.

4.Can I use store bought rice flour?

Yes you can, but homemade gives better texture.

5.Is this good for kids?

Yes you can give to your kids, you can also some nuts to it.

If you have any more questions about this Panai Olai Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Panai Olai Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Panai Olai Kozhukattai Recipe

Panai Olai Kozhukattai is a special delicious kozhukattai made with rice flour, green gram dal & palm jaggery as main ingredients. Panai Olai Kozhukattai is unique in preparation and very artistic for people who wish to experiment with varieties. This recipe is mostly made during special days and village functions. The flavor is very unique because of the palm leaf smell.

Course Snack

Cuisine Indian

Keyword easy kozhukattai recipe, how to make kozhukattai, kozhukattai recipe, kozhukattai recipes, recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10 kozhukattais

Calories 143kcal

Author Sharmilee J

Ingredients

• 1 ½ cups rice flour
• ¾ cup palm jaggery tightly packed
• 2 tablespoon green moong dal
• 2 tablespoon grated coconut
• ½ teaspoon cardamom powder

Instructions

• First crush palm jaggery, I used my hand mortar and pestle. Measure and transfer crushed palm jaggery to a pan.
• Add water till immersing level. Crush it well using a potato masher.
• Heat it up and cook for few minutes until the jaggery melts completely. Strain to remove impurities. Cool down for later use.
• Wash the palm leaves, cut the center portion about 4 to 5 inches long and set aside.Dry roast green gram dal till slightly browned. Cool down for few minutes.
• Transfer to a mixer and grind to a coarse mixture.Now in a bowl add rice flour,green gram mixture,grated coconut and cardamom powder.
• Mix it well, I transferrred it to a wider bowl.Then add palm jaggery syrup little by little.
• Keep mixing and the syrup fully, mix well.If it is still dry, sprinkle little water to form a dough like this, not too dry and not too goey.
• Gather it together to form a dough.Open the palm leaf,grease it with oil,now stuff it with the dough lengthwise.
• Tie it with a thread, I used palm leaf threads itself.Finish all the dough like this.Now arrange it in a steamer pot, I used my idli steamer.
• As a final step steam it for at least 15-20 minutes .Open and carefully remove the kozhukattais from the palm leaf.
• Serve Pani Olai Kozhukattai hot!

Notes

• Palm jaggery syrup - I always strain the syrup after melting. Do not skip this or small dirt may be there.
• Dough consistency - I keep the dough soft and slightly moist. If it feels dry, sprinkle little water and mix.
• Palm leaf handling - I wash the leaves well and wipe it clean. Greasing helps while opening later.
• Filling amount - I just do not overfill the leaf. Too much dough will make tying difficult.
• Steaming - I steam till cooked well and nice smell comes. Under steaming will make inside raw.

Nutrition

Serving: 25g | Calories: 143kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 24mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.3mg

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