Karupatti Sweet Pongal

A healthier take on Sakkarai Pongal, this dish uses palm jaggery instead of refined sugar. It’s typically made in Tamil homes during Margazhi or Pongal festivals as an offering and a celebratory breakfast.

Prep Time

10 Minutes

Cook Time

30 Minutes

Serving

2 to 3 People

Natural Palm Jaggery Powder (Palm Sugar)

A Clean Alternative to White Sugar, Packed with Minerals & Flavor.

Golden, gooey, and divine — this pongal is as soulful as the sunrise on Pongal day.

Ingredients

Raw rice – 1/2 cup

Moong dal – 1/4 cup

TAPL Palm Jaggery Powder – 3/4 cup

Water – 2.5 cups

Ghee – 2 tbsp

Cashews – 10

Cardamom powder – 1/2 tsp

Instructions

Roast moong dal lightly. Cook dal and rice together until soft.

Dissolve jaggery in 1/2 cup water, strain and heat.

Mix with cooked rice-dal. Simmer till thick.

Add ghee, cardamom, and fried cashews. Mix well and serve hot.