Karupatti Mittai Recipe (2024)

FAQs

What is the difference between palm jaggery and karupatti? ›

Normal jaggery is enjoyed in its crystalised form, having been prepared by boiling, churning, and sifting it using age-old processes. At the same time, karupatti is manufactured by extracting palm sap, which is then cooked and churned by hand.

Palm jaggery or Karupatti, is made from the sap of date palm trees. There's a particular way for storing Karupatti so its flavour and aroma are kept intact. First, you can store liquid palm jaggery in an airtight container.

Karupatti/Palm jaggery is a natural sweetener that has many benefits. This sugar substitute is low in calories, fat and sugar content, making it the perfect choice for those who are trying to lose weight or those who have diabetes or metabolic syndrome.

Karupatti is nutritionally richest in minerals like calcium, iron, and phosphorous which are essential for the growth of strong bones and teeth in growing children. Karupatti has more nutritional and medicinal value than cane sugar.

Improves Digestion :

One of the major benefits of eating Karupatti is its ability to provide relief from digestive disorders. It not only activates digestive enzymes, but also treats constipation and indigestion by regulating bowel movement. It cleanses the system by removing unwanted particles.

So, if diabetics are consuming jaggery, they must make sure to do it in moderation. Jaggery has a pretty high sugar content and thus it can lead to a spike in the blood sugar levels for diabetics. Jaggery also has a high glycemic index of 84.4, which makes it unfit for diabetics to consume.

Palm Jaggery Common Names:

We call palm jaggery Panai Karupatti | Panai Vellam in Tamil, Tale Bella in Kannada, Karipetti in Malayalam and Thati Bellam in Telugu.

A regular sugar substitute, Palm Jaggery is made from the extract of sap of the palm tree. Udankudi Karupatti For Minerals - A natural anti-oxidant, it contains, sucrose, fibre content to keep you active throughout the day. An excellent remedy to cold and cough and also helps to build immunity over a period of time.

Palm Jaggery or Karupatti is more beneficial than refined sugar. Palm Jaggery is loaded with minerals and vitamins. HOW TO USE: Pana Vellam to sweeten drinks like the famous South Indian 'Sukku Kaapi' (coriander and ginger tea). Palm sugar can be added to your tea, sweets as a substitute for sugar.

The 'Udangudi Panangkarupatti' is also referred to as palm jaggery, which is prepared using the palm sap collected from the inflorescence of palmyra trees that grow on the red sand dunes in and around the Tiruchendur region, such as Srivaikuntam, Thoothukudi, Eral, Sathankulam, and Tiruchendur taluks.

How to use karupatti? ›

Dissolve a small piece of black jaggery in warm water or milk to create a soothing drink. This not only satisfies your sweet cravings but also provides a dose of essential minerals.

Jaggery is a natural sweetener derived from sugarcane or date palm. It has a lower glycemic index compared to white sugar. Consumption for diabetic individuals remains debatable. Despite health benefits, overindulging on jaggery can significantly increase blood sugar levels.

Karupatti, on the other hand, is a form of palm jaggery made from the concentrated sap of the Palmyra or Coconut palm tree. The main difference between the two is that panakalkandu is more refined and has a granular texture, while karupatti is less processed and has a dark, sticky texture.

In a day the amount should not exceed 25 gm if you are a normal person without any sugar problem. If required it should be between 10 to 15 gram is better. Palm Jaggery also known as Taad Gud (Taar Gur) in Hindi has enviable benefits. It is made from coconut juice without using any chemicals.

If we compare all these three types of jaggery variants, Palm Jaggery is known to be the healthiest as it has a low Glycemic Index (GI). It is also packed with several nutrients which can not only help with seasonal flu but improve immunity as well.

Normally vellam means cane sugar. Made from sugarcane, and karuppatti, also known as pana vellum is made from Palmyra sap (nungu).