Thirattupal

Thirattupal is a Krishna Janmashtami special dish. It is very similar to palkova. It has very few ingredients- milk, jaggery and some patience. This dish is made in the traditional slow cooking method- one of the reasons why it is so delicious. Half way through, you will understand that the dish is going to turn as sweet and yummy as it looks and you just won’t be able to wait to eat it until it is completely done. Now I know why Krishna loves it😉

 Every year for janmashtami, my friend Priya used to send home a platter of janmashtami delicacies. This one is my most favourite among all. So I wanted to make this sweet as my first janmashtami special post. The recipe I have shared is Priya’s. You don’t have to wait for an occasion to make it. It just takes some milk and jaggery. Just stir stir and stir patiently and then finaly gobble. Happy Janmashtami!

Preparation time: 5 minutes| Cooking time: around 1hour
Cuisine: India| Course: Dessert

Ingredients:

Full cream milk- 2litres

Jaggery powder- ¾ cup to 1 cup

Cardamom powder- ¼ tsp

Method:

1.      Take a heavy bottom pan or kadai. Pour the milk into it and start boiling it.

2.      Keep the flame in medium. Take care that you don’t let it get burnt.

3.      Use a ladle and keep scrapping the sides and the bottom and keep adding the cream to the milk.

4.       When the milk reduces to one forth, add the powdered jaggery. Once you add jaggery it will loosen again. Keep stirring again until it becomes thick.

5.      Once it reaches desired consistency, sprinkle cardamom powder and give a stir. Switch off stove.

6.      Remove the kadai from the stove and place it on the kitchen platform.Mix the thirattupal using a folding motion. Keep mixing until it is warm. 

7.      Yummy thirattupaal is ready.

Notes:

·        Make sure to keep the flame in medium and keep stirring frequently. Or else it might get burnt and the taste will get spoilt.

·        You can add an ever silver spoon into the milk, while boiling it. It helps the milk from getting burnt.

·        You can add sugar in place of jaggery. But any given day, jaggery is a healthier option.

·        The dish will thicken after it cools. So switch off flame accordingly.

·        Don’t cook in high flame as it will make the dish chewy.

Step by step pictures

 take a heavy bottom kadai. 

pour milk into it and start boiling it.

 cook on medium flame

use a ladle and scrape the sides and bottom

and keep adding the cream to the milk.

 when the milk reduces to one fourth

add grated jaggery.

 on adding jaggery it will loosen again.

 keep stirring again until

 it reaches desired consistency

 sprinkle cardamom powder

stir and switch off flame.

remove the kadai from stove

place it on kitchen platform.

use a ladle and mix in folding motion until warm

yummy thirattupal is ready to be gobbled.