Karuppatti or Pana vellam or palm Jaggery is a better substitute than white sugar. No chemicals are used in the process of making jaggery.

Palm jaggery is a natural sweetener and is very rich in minerals, iron and mineral salts. Benefits of Pam Jaggery is it acts as a digestive agent, cleanses the body, heals constipation and migraines. It is rich in calcium, potassium and phosphorus.

INGREDIENTS

  • Carrot 500 gm/4 big ones
  • Milk 250 ml
  • Karuppatti as per taste
  • Cardamom pods 6-7
  • Raisins 50 gm
  • Cashews 8-10
  • Ghee 1 tbsp

METHOD

Take a cup of Karuppatti. Heat little water and add the Karuppatti, let it melt. Strain it and keep it aside.

Wash, clean and grate the carrots or you can cut the carrots in medium pieces and run in a blender.

Heat 1 tsp ghee in a pan / kadai, on low heat add the cashews. When it turns golden, add raisins and saute for two minutes . Keep it aside.

In  a deep pan/ non stick kadai add milk. Boil and reduce the milk to one-third.

Add the  carrots and cook in low heat for 15 minutes or till the milk evaporates  and the carrots are cooked. Add the Karuppatti syrup, the sweetness is up to you, so add as per needed and mix well. Add 2 tsp ghee. Stir continuously.

Add the cashews and raisins and saute for 2 minutes . Turn off the heat. Add the cardamom powder and stir it.

Serve hot or cold.

Categories: DESSERTS, Halwa

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