Karuppatti Pongal | Sweet Pongal recipes



 Raw Rice –  500g

Moong Dal – 100g

Karuppatti (Palm Jaggery) – 400g

Ghee – 120ml

Cardamom, crushed – 2pods

Dry Ginger – ¼ tsp

Cashewnuts, shreds – 15gms

Method of Preparation

  1. Prepare the palm jaggery syrup in two string consistency with little ghee and dry ginger. Filter the syrup twice a time.
  2. Cook the raw rice and moong dal till both breaks, add the palm jaggery syrup and mix thoroughly over slow flame. Put melted ghee and cardamom. Stir it well.
  3. Garnish with cashewnuts shreds on top.


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