Tags
authentic thirattupaal, Chettinad Desserts, Chettinad Foods, Chettinad Palaharam, Chettinad style thirattupaal, healthy paalkova, karupatti, paalkova, pillaiyar nombu, Thirattupaal, Thirattupaal recipe
Diwali nearing and list of sweets lining up 🙂 Thirattupaal is a very common sweet in my place. This is the Chettinad style thirattupaal. Only difference in this style is that instead of sugar we use palm candy(karupatti) And that taste is a little different from normal paalkova. And this is quite healthy and better than normal refined sugar. Gur/Jaggery can be replaced instead of palm candy(karupatti) This is as well a healthy option.
Ingredients:
Milk : 1 liter (whole milk works best)
Palm Candy/Karupatti : 3/4 cup ( can be replaced by Jaggery/Sugar)
Lemon Juice : 1 teaspoon
Salt : a pinch
Method:
- Take a heavy bottomed pan, pour milk and boil it.
- Keep boiling in medium heat.
- Break down karupatti to pieces. In another small pan, heat karupatti with very little water and let it boil. Then filter out for any impurities.
- When milk simmer add the above karupatti liquid or directly add jaggery powder/sugar.
- Keep stirring for a while. If karupatti is used then milk will curdle automatically. (somehow mine did not curdle, so I used lemon juice to make it curdle)
- If jaggery or sugar is added, then lemon juice needs to be added in few mins after adding them.
- Make sure to keep stirring and add a pinch of salt. At one stage all the water content would evaporate and become thick. Then stop and cool.
- This is a fabulous dessert 🙂
Optional Elaichi powder can be added for a bit of flavor. This whole process takes around 45 mins to one hour.
Malar's Kitchen 