HorticoGreens

Panam Kalkandu – Palm Candy, Medium Crystals

Rs. 329.00 INR

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Panam Kalkandu, also called palm candy, is a traditional sweetener made from the sap of the Palmyra palm. It has been valued in South Indian homes for centuries, in kitchens and...

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Weight 400g 200g

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About the Product

Panam Kalkandu, also called palm candy, is a traditional sweetener made from the sap of the Palmyra palm. It has been valued in South Indian homes for centuries, in kitchens and in traditional family recipes.

HorticoGreens Panam Kalkandu is traditionally processed, with no refining and no chemicals. You get soft-sweet crystals with a mild, rounded taste, a natural step up from refined white sugar.

Same sweetness. Very different goodness.

Benefits

A natural, unrefined sweetener: Made from Palmyra palm sap, not sugarcane, and not bleached or chemically processed.
Naturally contains minerals: Unrefined, so it keeps more of what comes from the palm sap than white sugar does.
Loved in traditional drinks: A classic sweetener in warm milk, herbal coffee and Kerala's Karipotti Kappi.
Versatile: Works in beverages, desserts and porridges.

Palm candy is still a sweetener, so enjoy it in moderation.

How to Use

Tea, coffee and herbal drinks: Crush a few crystals and stir them in. Use about ½ to 1 teaspoon per cup, adjusted to taste.
Karipotti Kappi / herbal kashayam: Add during boiling so it dissolves fully.
Warm milk: A crushed crystal or two makes a boft, mild sweetener.
Desserts and porridges: Use in payasam, kheer, ragi or rice porridge, and halwa.
As a sweet bite: Let a small piece dissolve slowly in the mouth, the traditional way.

Tip: Crush the crystals with a mortar or the back of a spoon for faster dissolving. They are less sweet than white sugar by volume, so start small.

Ingredients

100% Palmyra palm sap, traditionally processed into Panam Kalkandu.

No refined sugar, added chemicals, preservatives or artificial colours.

Storage & Shelf Life

Store in an airtight glass or steel container in a cool, dry place.
Keep it away from moisture, since crystals can absorb humidity and clump. Use a dry spoon.
Best before 9 months from the date of packing.
Colour and crystal size may vary slightly between batches, which is natural.

1. What is Panam Kalkandu made from?

It is made from the sap of the Palmyra palm tree, processed traditionally into crystals. It is not made from sugarcane.

2. Is it better than regular sugar?

It is a healthy and traditional alternative to white sugar.

3. How is it different from jaggery?

Jaggery is usually made from sugarcane juice (sharkara or gud) or Palmyra palm sap (karippoti) and set into blocks. Panam Kalkandu is processed differently from Palmyra palm sap and set into crystals. It has much longer shelf-life than jaggery.

4. Can the whole family use it?

Yes. It is traditionally used in drinks, porridges and family recipes. Like any sweetener, enjoy it in moderation.

5. Why does my palm candy look different from batch to batch?

It is traditionally processed and unrefined, so colour, crystal size and texture can vary slightly. This is natural and does not affect quality.

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