பனை கருப்பட்டி
Palm jaggery, also known as pana karupatti in Tamil, is a natural sweetener made from the sap of palm trees. It's a popular ingredient in South Indian cuisine and is considered a healthier alternative to refined sugar. Here's a breakdown of pana karupatti:
Origin: Extracted from the sap of palm trees, particularly the Palmyra palm.
Colour and Texture: Ranges from light brown to dark brown depending on the processing method. It has a coarse and dull texture in its original form. Palm jaggery granules are also available for easier use.
Taste: Has a rich, caramel-like sweetness with a slight hint of toffee or nuttiness.
Health Benefits: Compared to refined sugar, palm jaggery is packed with minerals like iron, calcium, and potassium. It's believed to aid digestion, boost energy levels, and may even help with respiratory issues.
Uses: Traditionally used in many South Indian sweets and desserts like payasam (kheer) and ela ada. Pana karupatti can be a substitute for sugar in various dishes and beverages. It's also a key ingredient in panagam, a refreshing summer drink made by diluting palm jaggery in water with other ingredients like lemon and ginger.
