Panam Kilangu Maavu
பனங்கிழங்கு மாவு
Palm Sprouts Powder
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Fine flour milled from sun-dried Palmyra palm sprouts, a traditional Tamil staple valued for its fibre and gentle, grounding nature.
- Sun-Dried & Milled
- Naturally Gluten-Free
- Traditional Porridge Flour
Panam Kilangu Maavu: Traditional Palmyra Palm Sprouts Powder
How it is made
The underground sprout of the Palmyra palm is dug up during its short seasonal window, boiled, then sliced into pieces and laid out to dry in the sun over several days. Once fully dried, the pieces are ground into a fine, pale flour and sieved before packing. Nothing is added at any stage.
What it tastes like
Mild, earthy and lightly starchy on its own, closer to a wholegrain flour than a sweetener. It takes on other flavours easily, which is why it is traditionally cooked with milk, jaggery or fruit rather than eaten plain.
How to use it
Traditionally cooked slowly with water or milk into a thick porridge (kanji), often sweetened with a little Karupatti and finished with a few nuts. It can also be blended with millet flours for a heartier breakfast, or introduced to babies as an early weaning food from around ten months, cooked soft and thin.
Storage
Keep it in an airtight container somewhere cool and dry, away from direct sunlight and moisture. Being a plain milled flour with no preservatives, it is best used within a few months of opening for the freshest flavour.
