Karupatti Paagu – A syrup made from unrefined Palm Jaggery which is one of the better substitutes for Refined Sugar. You can replace the harmful sugar cubes in your coffee, tea and other beverages and also a few sweets like appam, paniyaram with this Karupatti Paagu. But, when you are preparing cakes, this would not be a good option.
Recent studies have proved that the refined Sugar (White Sugar – Vellai Sarkarai / Chakkarai) is known to cause serious health problems when consumed regularly. So, I have reduced my white sugar consumption to a greater extent by using its substitutes like Honey, Palm sugar candies (Panangalkandu), Palm Jaggery Syrup (Karuppatti Paagu), Naattu Sarkarai, Jaggery (Vellam) etc. Its been more than an year since I have stopped using refined sugar at home. I could not eliminate it completely as the other options are not widely available outside. I would write a separate post on the various substitutes of sugar and how we can include those in our food daily.
Karupatti – Karupatti | Date Palm Jaggery | Palm Gur is famous in southern parts of Tamilnadu like Tuticorin, Kanyakumari and Ramanadhapuram. This natural sweetener is prepared from Date Palm trees unlike the normal white sugar which is extracted from Sugarcanes. This medicinal sugar is also extracted from coconut trees and is called ‘Thennangarupatti“. In India, a few decades ago, when the refined white sugar had not invaded us, people widely used this Karupatti in their beverages like coffee and tea – karupatti Coffee, Karupatti vella tea etc. I have been using this karupatti paagu in my coffee and it tastes really good even with sukku karupatti.
Health Benefits of Karupatti:
- Karupatti is rich in Calcium.
- It is known to purify the blood.
- This one is rich in iron and prevents anemia.
- It plays a major role in preparing a few medicines – Legiam, Kashayam in Sidda and Ayurveda.
- It is rich in Vitamin B Complex and mineral salts too.
Karupatti is widely available in most stores and also in organic stores in India. I used to get them from a nearby organic store where it is a bit costly and came with a cute little Palm leaves box (Panaiyolai Petti). Nowadays, my mom is sending me Karupatti from my native place. There are flavored karupatti available in the market called Sukku Karupatti where in the Palm Jaggery is flavored with Dry Ginger.
Karupatti Paagu | Palm Jaggery syrup | Khejur Gur Syrup | Neera Syrup | Karipetti Pagu | Karipattu Paahu | Thatti Bellam Paahu | Nalla Bella Pagu
Over to Karupatti Pagu – Palm Jaggery syrup from Home-Making Delight with step by step photos..
Karupatti Paagu Recipe – Palm Jaggery syrup – Substitute for Sugar
This karupatti paagu tends to get solidified (it would be soft yet) within an hour of preparation. But, you would still be able to take a few teaspoons of it easily to add it to your coffee/tea. When you need it in liquid form, you have to use it immediately after preparation. You can use this for your coffee, tea, Ulunthanganji (Urad dhal Porridge – Ulundhu Kanji), Sweet Paniyaram, Inippu Appam etc.
I have just given this recipe using just one cake of Panangarupatti. As I am using this only for my coffee and milk, this would last for a week for us. Adjust according to the number of cakes you use.
1) Karuppatti – 1 big piece (Ref the pic for the one I used)
2) Water – 1 cup ( You can add adjust the quantity of water so that water line is just above the fully crushed karuppatti)
- Boil water in a heavy bottomed pan or kadai and when it is hot, slowly drop your karupatti cake to the boiling water. If you want, you can crush it and add to ease the process.
- Keep the stove in medium flame until the cake completely melts down.
- Now keep in simmer mode and stir once in a minute to prevent the syrup / Paagu / Pahu from sticking to the bottom of the pan.
- Heat until it reaches the consistency that when you touch it using your thumb and index finger, it should form a string (Kambi padham).
- As the Date Palm jaggery is unrefined, it may (not always) contain any impurities. So, filter it to get rid of the impurities.
- It would get solidified soon. But, you would still be able to easily use it for your dishes. Enjoy the natural sweetener – Karupatti Paagu as a substitute for your refined white sugar. 🙂
- As I did not break the karupatti cake, it took around 20 -25 minutes for one big cake to become a syrup. If you use crushed one, it would be faster.
- The water measure to the crushed Karupatti cake would be approximately 1:1.
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