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karupatti paal with palm jaggery and spices

Marundu Karupatti Paal

A home remedy of warm spiced milk with palm jaggery
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Drinks, Traditional
Cuisine Autumn, Baby toddler food, diabetic friendly, gluten free, Indian, Medicinal, One pot, Vegan, Winter
Servings 2 cups


For boiling

  • 2 cups full cream milk / plant based milks use coconut milk for vegan versions.
  • 1/2 cup drinking water

Spice mix blend

  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seed
  • 4-6 long pepper thippili, pilppli
  • 1 pinch nutmeg grated
  • 1 black cardamom
  • 1-2 pieces dry ginger or powder

the sweetener

  • 2 tbsp Palm Jaggery


Spice mix

  • Collect all the ingredients for the spice mix.
  • In a pan dry roast the fennel, the cumin,long pepper, the black cardamom and the dry ginger pieces
  • Cool it slightly and pound them. Grind it into a smooth powder and add the nutmeg.
  • Store this mix in an airtight container for use.

For the drink

  • Bring the milk and water together into a boil and add 1/2 tsp of the spice mix.
  • Let them boil in a simmer and infuse the aromatic spice into the milk
  • Remove from heat and stir in the palm jaggery. Strain the milk if preffered.
    karupatti paal with palm jaggery and spices
  • Serve warm and enjoy sips.


For vegan versions gently simmer the coconut milk and do not boil it.
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