Thirattu Pal was a long pending post under the tag of sweets. Finally it has worked.
My son in law's Birth day fell last week and this year's precious and greatest gift is the birth of his second son who has very much taken after him.
As a part of the Birth day celebration, Thirattu Pal, which happens to be one of his favourite desserts was prepared by me and my daughter had baked a cake .Another new delight was the Jaipur Pink Poori to be posted next.
Ingredients :
Thick Milk 5 cups
Powdered Jaggery 1.5 - 2 cups
Grated coconut 1 - 1.5 cup
Moong Dhal 0.5 - 1 cup
Ghee 4 tbsp.
Method :
1. Boil the Jaggery with a little water till it is dissolved and filter for impurities.If you feel the Jaggery is pure, you can add it directly without making a syrup.
2.Dry roast the Moong Dhal and blend it coarsely in the mixer with little water added after dry powdering.Then add the coconut and run the mixer for a few seconds. Mix the paste with little water or milk without lumps.
3. Boil the milk in a flat thick bottomed Kadai with the constant stirring that it is reduced to half.
4. Add the Jaggery and mix well. The milk curdles and keep on stirring for 5 mins.
5. Then add the ground Moong Dhal and coconut by stirring continuously to avoid lumps.Keep on stirring by adding Ghee at intervals.If you feel tired of stirring, simmer on low fire.
6. When the thick Halwa like consistency is reached,switch off.Adding Cardamom powder is purely optional.Nuts roasted in Ghee are not added for Thirattu Pal.
Note :
If you want the taste of Milk to be dominant, use the lower value of the Jaggery, Moong Dhal and coconut.
If you want more quantity of Thirattu Pal, add the higher range of Jaggery, Moong Dhal and coconut.
It is better to use the Pahu Vellam which is dark brown in colour.
My son in law's Birth day fell last week and this year's precious and greatest gift is the birth of his second son who has very much taken after him.
As a part of the Birth day celebration, Thirattu Pal, which happens to be one of his favourite desserts was prepared by me and my daughter had baked a cake .Another new delight was the Jaipur Pink Poori to be posted next.
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| Thirattu Pal |
Ingredients :
Thick Milk 5 cups
Powdered Jaggery 1.5 - 2 cups
Grated coconut 1 - 1.5 cup
Moong Dhal 0.5 - 1 cup
Ghee 4 tbsp.
Method :
1. Boil the Jaggery with a little water till it is dissolved and filter for impurities.If you feel the Jaggery is pure, you can add it directly without making a syrup.
2.Dry roast the Moong Dhal and blend it coarsely in the mixer with little water added after dry powdering.Then add the coconut and run the mixer for a few seconds. Mix the paste with little water or milk without lumps.
3. Boil the milk in a flat thick bottomed Kadai with the constant stirring that it is reduced to half.
4. Add the Jaggery and mix well. The milk curdles and keep on stirring for 5 mins.
5. Then add the ground Moong Dhal and coconut by stirring continuously to avoid lumps.Keep on stirring by adding Ghee at intervals.If you feel tired of stirring, simmer on low fire.
6. When the thick Halwa like consistency is reached,switch off.Adding Cardamom powder is purely optional.Nuts roasted in Ghee are not added for Thirattu Pal.
Note :
If you want the taste of Milk to be dominant, use the lower value of the Jaggery, Moong Dhal and coconut.
If you want more quantity of Thirattu Pal, add the higher range of Jaggery, Moong Dhal and coconut.
It is better to use the Pahu Vellam which is dark brown in colour.
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