Usually when milk curdles , its made into a delicious sweet called Thirattupaal in Tamilnadu. Its a melt in the mouth sweet , relished by young and old alike. Its pretty easy to make but a little time consuming. You could make this sweet from fresh milk too . Its made during festivals , poojas and is an important seer item , during weddings. It needs just two ingredients ., milk and sugar or jaggery.
If using sugar, the thirattu paal will turn out lighter in colour. The milk condensed , thus is also used in other sweets. If you dont add jaggery or sugar to the sweet , it becomes plain Kova and can be used in making many other sweets like Gulab jamun, Dooth Peda ,Carrot Halwa etc.
Ingredients
Ingredients
- Full cream milk 2 litres
- Sugar 1 cup
- Cardamom ( powdered ) half a teaspoon
- Edible camphor (Pachikarpooram) a pinch (optional)
Method
Method
- In a thick bottomed deep pan or an Uruli, boil full cream milk .
- Once it boils , simmer and cook in low heat . As it boils for some time , it thickens . The milk fats get deposited on the sides .
- See that the milk solids dont stick to the bottom of the pan .
- With the help of a sturdy flat ladle , scrape out the sides and bottom . Stir continuously till it gets to a semi solid stage .
- Add jaggery or sugar , let it dissolve well. stir continuously , till it leaves the sides of the pan.
- Add cardamom powder and mix well. At this stage the fat will ooze out of the Thirattupaal . If not , add two teaspoons of ghee and mix well .
- Add Pachai karpooram for a wonderful flavour.
- Cool and relish.
Note
Note
- The Quality of the milk determines if the Thirattupaal is grainy in texture or paste like smooth.
- You can add 2 teaspoons of curd , while the milk boils to curdle it and to get a better texture .
- Remove the Thirattupaal , when its a bit loose . it will harden on cooling .
- If the Thirattu paal hardens in the pan, it will be powdery when cool.
