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Thirattupal Recipe, Easy Thirattupal Sweet Recipe

July 8, 2016 by Suguna Vinodh 21 Comments

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thirattupal

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.

thirattupal-mix

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.

thirattupal-scrape

The milk will slowly start to thicken.

thirattupal-simmer

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.

thirattupal-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.

thirattupal-thick

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.

thirattupal-recipe-cool

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

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thirattupal

Thirattupal Recipe, Thirattupal Sweet Recipe


★★★★★

4.5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 50 mins
  • Yield: 10 servings / 1 cup 1x
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Description

Recipe for Thirattupal. Thirattupal is a traditional sweet recipe made with milk and jaggery popular in Srivilliputhur, Tamilnadu.


Ingredients

Scale
  • 1 liter full fat milk (whole milk)
  • 1/2 cup powdered jaggery

Instructions

  1. Take a wide deep bottomed pan. Start stirring with a wooden spoon once it starts to boil.
  2. 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.
  3. The milk will slowly start to thicken.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Sweet
  • Cuisine: Tamilnadu

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thiratipal

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Raji says

    January 16, 2021 at 6:38 am

    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

    Reply
    • Suguna Vinodh says

      January 16, 2021 at 8:30 pm

      No. They are both different. They have very distinct tastes.

      Reply
  2. Vaidy Bala says

    August 5, 2020 at 2:44 am

    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.

    Reply
  3. Vaidy Bala says

    August 5, 2020 at 2:40 am

    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?

    Reply
    • Suguna Vinodh says

      August 5, 2020 at 1:10 pm

      Thank you sir. The color is from the jaggery hue.

      Reply
  4. Jay says

    December 1, 2018 at 10:47 pm

    Hi.. thanks for the recipe. What is the shelf life of thiratipaal? How can it be stored?

    Reply
    • Suguna Vinodh says

      December 2, 2018 at 3:09 pm

      You can store it in the fridge. Doesnt stay for long as its milk based. two – three days.

      Reply
  5. Sripriya says

    November 25, 2018 at 11:00 pm

    Can I add coconut to tirati paal? I heard that theyadd coconut in some regions of tirunelveli

    Reply
  6. Sowbi says

    November 4, 2018 at 11:16 pm

    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?

    Reply
    • Suguna Vinodh says

      November 5, 2018 at 8:01 pm

      You can reduce the sugar next time.

      Reply
    • C S Arun says

      October 12, 2021 at 8:30 pm

      You may add more milk to the therattipaal, bring it to a homogenous mix and bring the mix on stove top and keep stirring until the therattipaal consistency is achieved. But to be honest, the effort is equivalent to making a new batch of therattipaal.

      Reply
  7. Vasu says

    October 9, 2018 at 12:16 am

    Thx.Is half cup jaggery is enough?please mention the capacity of cup,,in weight or volume….

    Reply
    • Suguna Vinodh says

      October 9, 2018 at 1:56 pm

      A standard measuring cup – 1 cup is approx 240ml

      Reply
  8. Swetha says

    February 10, 2018 at 2:21 am

    Your recipes are authentic and simple to follow. Have been following your page and trying out recipes. Thank you and keep posting. 🙏

    Reply
    • Suguna Vinodh says

      February 10, 2018 at 3:42 pm

      Thank you so much!

      Reply
  9. Lakshmi says

    June 29, 2017 at 11:22 pm

    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?

    Reply
  10. Yasmin says

    October 28, 2016 at 10:10 am

    Tried this recipe last night and it was a hit! Thank you 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 29, 2016 at 9:48 am

      Thank you. Glad you liked it.

      Reply
  11. Raji says

    July 13, 2016 at 7:20 am

    Can I keep it in the freezer?

    Reply
    • Suguna Vinodh says

      July 13, 2016 at 11:40 am

      Yes. You can. Thaw when needed.

      Reply
  12. G EYATHIRAJULU. says

    July 9, 2016 at 4:58 pm

    Madam
    Your recipe introduction is more interesting than
    Recipe.
    Thank you.

    ★★★★

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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