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sukku karupatti mysore pak

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Nutrition Value of Sukku Karupatti Mysore Pak

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A detailed nutritional value profile of the Sukku Karupatti Mysore Pak from the government food safety standards approved laboratory report. Explore the nutritional data of Sukku Karupatti Mysore Pak on our portal.

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Percentage daily values are based on a 2000 calorie diet a day. It is used for general nutrition advice and may differ based on a person’s calorie needs.

Servings: 12

Amount per serving

Carbohydrates 24 g
Protein 6 g
Potassium 267 mg
Calcium 14 mg
Fiber4 g
Iron2 mg

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Nutritional Value

  • Carbohydrates - 24 g
  • Fiber - 4 g
  • Protein - 6 g
  • Potassium - 267 mg.
  • Calcium - 14 mg
  • Iron - 2 mg
  • Palm sugar contains antioxidants and fiber. It is ideal to be included in a weight loss diet.
  • It is rich with B vitamins and iron which can help prevent anemia and can boost energy.
  • It is loaded with minerals like potassium and calcium which can improve bone health and magnesium supports nervous system activity.
  • It releases enzymes that can be helpful for good digestion.
  • It also contains nutrients that help with clearing out impurities in the body and prevents bacteria in the gut.
  • It has a lower glycemic index hence can be used as an alternative sweetener for diabetic patients.
  • Gram flour is 100% gluten free and is loaded with protein and fibre which makes it ideal for weight loss. It helps to control cholesterol levels and reduce hypertension.
  • It contains minerals that can enhance metabolism and contains magnesium that helps to maintain blood pressure and prevents cardiovascular health problems.
  • Dry ginger powder has healing properties that can relieve inflammation, nausea and any injuries.
  • The thermogenic properties help boost metabolism, burn fat and improve digestion.
  • It also helps with lowering cholesterol levels and maintaining blood sugar.

INTERESTING FACTS

  • Palm sugar retains the 16 amino acids which can support cell growth and repair.
  • It has been in use for many decades especially in the preparation of South Asian traditional recipes.
  • In Tamil Nadu, Udangudi of Thoothukudi district is a popular producer of palm sugar. It is said that they have traded with almost 500 shops located around the town including Madurai and Tirunelveli. They have also done exports to countries like Malaysia, Singapore, Sri Lanka and Britain.
  • The traditional process of making palm sugar can take around 45 to 60 days.
  • Both dry ginger powder and palm sugar is used in traditional ayurvedic medicine for treating cough, cold, indigestion and other illnesses.
  • More than just a spice for flavouring, dry ginger powder is also popularly used in many simple home remedies for curing menstrual cramps, morning sickness, soreness and muscle pain.

WHO, WHEN AND HOW TO CONSUME

Suggested consumable by age groups

  • One or two pieces can be consumed in moderation by all age groups.

Good times to eat:

  • It can be enjoyed as a dessert after a meal or anytime as preferred.

Eat along with:

  • This can be eaten as it is.

When not to eat or eat more often:

  • Should not be consumed often as it is high in fructose.
  • It is advised that palm sugar must be consumed only in moderation.
history

Story/History of recipe

Mysore Pak is originally a quick concoction dessert made in the early 20th century by the royal cook of Mysore Palace. Pak in Kannada means fudge - like texture. The same recipe is prepared with palm sugar instead of table sugar known as Karupatti Mysore Pak. It is a Tirunelveli special sweet that is quite popular all over Tamil Nadu. Owing to the lower glycemic index of palm sugar compared to other sweeteners like sugar and honey, this sweet can be consumed by people with diabetes.

Recipe Ingredients, Preparation Steps and Occasions Served

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    Nirmala

    Ingredients

    The following are the ingredients needed for preparing Sukku Karupatti Mysore Pak,

    • Palm Sugar/Karupatti - 2 cups (powdered)
    • Gram flour - 1 cup (Sieved) 
    • Ghee - 2 cups (hot and melted ghee)
    • Dry ginger powder/ Sukku - 1/4 teaspoon
    • Water - 1/2 cup or as required.

    Preparation Steps

    1. In a heavy bottomed pan, add two cups of palm sugar and half a cup of water. Pour water only until palm sugar is immersed.
    2. Stir and melt it into a syrup at low to medium flame.
    3. Once melted use a filter to remove the impurities and pour into a clean pan.
    4. Add dry ginger powder, stir and let the syrup thicken.
    5. Test whether it has reached the one string consistency.
    6. At this stage, add gram flour little by little and stir well without lumps.
    7. When the gram flour is mixed well to the syrup add start adding two cups of ghee little by little and continue to stir
    8. Initially the ghee will be absorbed well but later you can see ghee settling around.
    9. Switch off the flame and add the contents straight to a greased flat container or tray. 
    10. Cut the pieces while it is hot  and keep it aside for a while.
    11. Once the pieces have become hard with a porous texture and easy to take it out it is ready. 
    12. These pieces can be stored in an airtight container and enjoyed for over a week.  
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