Ingredients
Scale
- 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.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Sweet
- Cuisine: Tamilnadu