Karupatti Paal
Karupatti Paal
Ingredients:
• 2–3 tbsp rice flour
• 2 cups light coconut milk
• 1 cup thick coconut milk
• 100g jaggery (karapatti)
• 3–4 tbsp sugar (adjust to taste)
• Pinch of salt
• 3–4 cardamom pods
• 1” cinnamon stick
• Caramelised sugar syrup (optional, for colour)
Method:
1️⃣ In a pot, add the light coconut milk and thick coconut milk.
Add jaggery, sugar, salt, cardamom pods, cinnamon stick, and rice flour.
2️⃣ Mix everything well until the rice flour is fully dissolved (no lumps).
3️⃣ Switch on the stove and cook on very low flame.
Keep stirring continuously.
4️⃣ After about 10–15 minutes, it will start to boil and become very thick and creamy.
5️⃣ If the colour isn’t deep enough from the jaggery, add a little caramelised sugar syrup (optional).
6️⃣ Taste and adjust sweetness as needed.
Once it becomes thick and rich, switch off the flame.
Serve warm with plain rice and banana 🤍
Simple, nostalgic, and so comfortingly.
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