There is a very interesting story behind Thirattupal.
Vishnu Sithar (Periyalwar) lived in Srivilliputhur. He worked in the temple making garlands for Lord Vishnu. One day, he found a baby in the garden and decided to adopt her as his daughter. He named her “Kodhai” or “gift of Mother Earth.” Kodhai grew in the holy temple surroundings and was very devoted to Lord Vishnu. She would wear the garlands meant for lord Vishnu and think to herself that she was the bride who would marry lord Vishnu. One day, Periyalwar saw Kodhai adorning the garland made for the lord. He considered this an act of sacrilege and was very angry with Kodhai. He made fresh garland for the lord that day. Vishnu appeared in his dream and said that he wanted the garland worn by Kodhai. In later years, she came to be called as Andal. “இறைவனையே ஆண்டவள் (Andal)” – The girl who ruled the lord. That’s why she got the name Andal. The bride, Andal, was then taken to the Srirangam temple where she entered the sanctum sanctorum and was ushered into the Lord’s presence. Andal is also called as “சூடி கொடுத்த சுடர் கொடி”, meaning the slender lady who wore the garlands first before dedicating it to the lord. This is in practice still today. The garland of Andal from Srivilliputhur Andal Temple is sent to Tirupati during Chitra Pournami and Azhagar Koyil during Garudotsavam. Andal was four years old when she started to compose the hymns of Thiruppavai, Nachayiyar Thirumozhi, and Vaaranam Aayiram.
During Andal’s marriage, Periyalwar sent Thirattu Paal and lentils as as “Pirandha veetu seer”, gift from the family. This practice is still followed today in weddings where Thirattupaal is sent as “seer” to the grooms place. Andal is the only lady Alwar. In the month of Margazhi (December-January), Thiruppaavai is recited in Tirupati instead of Suprabhatam. Thirupaavai is written in Tamil by Andal. Thirattupaal is offered to Lord Vishnu in Andal Temple as Prashad. Thirattupal Tiruvizha (festival) is grandly celebrated every year in Sri Jayamkonda Nathar temple near Mannarkudi.
I love Andal Poems and here are my favorites.
Here is the recipe for thirattupaal. We will be using just two ingredients for thirattupal. Milk and Jaggery. Its common to use cardamom powder and a little ghee but I am just keeping it classic by using just two ingredients.
Take a wide deep bottomed pan. A heavy pan is important because milk burns fast. Add in a liter of milk and bring it to a boil. Use whole milk (full fat milk) for best results. Start stirring with a wooden spoon once it starts to boil.
Keep stirring with a wooden spoon. Keep the flame on medium high. If the milk starts foaming too much, reduce the flame. But keep stirring so the milk doesn’t burn. Also keep scraping the sides once in a while.
The milk will slowly start to thicken.
After about 30 minutes, the milk would have thickened considerably. It would resemble thick cream and will start bubbling vigorously. The mixture will also start sticking to the pan. Add in half a cup of powdered jaggery. I used a mixie to finely powder the broken pieces of jaggery.
#Do not be tempted to add the Jaggery at the beginning. Jaggery will curdle the milk.
#You can reduce or increase the Jaggery quantity as per your taste.
#Palm Jaggery / Karupatti can be substituted for jaggery.
Once you have added the jaggery, immediately lower the flame. Jaggery burns fast. Keep stirring for 3-4 minutes until very thick. Switch off the flame.
Remove the pan to the kitchen counter and start mixing the thirattupal mixture with a spatula. Use a folding motion to mix. Keep mixing until its warm. Its important for achieving the sandy texture.
Once its warm, take big bite size pieces of the thirattupal mixture and pack like a candy on a parchment paper / wax paper. The way they serve thirattupal prasadam at Andal Temple.
Thirattupal Recipe, Thirattupal Sweet Recipe
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 10 servings / 1 cup 1x
Description
Recipe for Thirattupal. Thirattupal is a traditional sweet recipe made with milk and jaggery popular in Srivilliputhur, Tamilnadu.
Ingredients
- 1 liter full fat milk (whole milk)
- 1/2 cup powdered jaggery
Instructions
- Take a wide deep bottomed pan. Start stirring with a wooden spoon once it starts to boil.
- Keep stirring with a wooden spoon. Keep the flame on medium high. If the milk starts foaming too much, reduce the flame. But keep stirring so the milk doesn’t burn. Also keep scraping the sides once in a while.
- The milk will slowly start to thicken.
- After about 30 minutes, the milk would have thickened considerably. It would resemble thick cream and will start bubbling vigorously. The mixture will also start sticking to the pan. Add in half a cup of powdered jaggery. I used a mixie to finely powder the broken pieces of jaggery.
- Once you have added the jaggery, immediately lower the flame. Jaggery burns fast. Keep stirring for 3-4 minutes until very thick. Switch off the flame.
- Remove the pan to the kitchen counter and start mixing the thirattupal mixture with a spatula. Use a folding motion to mix. Keep mixing until its warm. Its important for achieving the sandy texture.
- Once its warm, take big bite size pieces of the thirattupal mixture and pack like a candy on a parchment paper. The way they serve thirattupal prasadam at Andal Temple.
Notes
#Do not be tempted to add the Jaggery at the beginning. Jaggery will curdle the milk.
#You can reduce or increase the Jaggery quantity as per your taste.
#Palm Jaggery / Karupatti can be substituted for jaggery.
- Category: Sweet
- Cuisine: Tamilnadu
Dear mam
Thanks for the recipe. Nowadays a commodity called நாட்டு சர்க்கரை is being sold in packets. Is it same as Jaggery. In any case can the aforementioned product be used in place of jaggery
No. They are both different. They have very distinct tastes.
As a Tamiliyan, I wanted to know how to make thirattupaal. Your Photo in the Site tempted me to read. I am retired senior still clinging to my lineage to Tanjavur brahmin tradition and foods I have enjoyed. Recently my son was asking for this and I only dimly remembered. I thought I should make it and surprise him. I learnt something to do. Thirattupaal is unknown here in Edmonton sweet shops. Thanks for your JPGs and recipe. 50 minutes at med. heat is a bit challenging for me. the color golden is natural or treated with something like Haldi -turmeric tinge? Good to know about the Sacred beginning and about Aandaal as the youngest Baala Devi.
As a Tamiliyan, I wanted to know how to make thirattupaal. Your Photo in the Site tempted me to read. I am retired senior still clinging to my lineage to Tanjavur brahmin tradition and foods I have enjoyed. Recently my son was asking for this and I only dimly remembered. I thought I should make it and surprise him. I learnt something to do. Thirattupaal is unknown here in Edmonton sweet shops. Thanks for your JPGs and recipe. 50 minutes at med. heat is a bit challenging for me. the color golden is natural or treated with something like Haldi -turmeric tinge?
Thank you sir. The color is from the jaggery hue.
Hi.. thanks for the recipe. What is the shelf life of thiratipaal? How can it be stored?
You can store it in the fridge. Doesnt stay for long as its milk based. two – three days.
Can I add coconut to tirati paal? I heard that theyadd coconut in some regions of tirunelveli
Hi.
Thanks for this recipe. Tried and it came out well. For us it’s over sweet. Is there any way to reduce the sweetness now?
You can reduce the sugar next time.
Thx.Is half cup jaggery is enough?please mention the capacity of cup,,in weight or volume….
A standard measuring cup – 1 cup is approx 240ml
Your recipes are authentic and simple to follow. Have been following your page and trying out recipes. Thank you and keep posting. 🙏
Thank you so much!
Hello ma’am. Thank you for the thirattupal recipe. May I know how many grams jaggery I need to add for 1 liter of milk?
Tried this recipe last night and it was a hit! Thank you 🙂
★★★★★
Thank you. Glad you liked it.
Can I keep it in the freezer?
Yes. You can. Thaw when needed.
Madam
Your recipe introduction is more interesting than
Recipe.
Thank you.
★★★★