This is a traditional South Indian Sweet which is made by condensing milk and then adding sugar / jaggery to it.I made this with a slight variation - used "naatu sakkarai / brown sugar / unrefined cane sugar"
This is also offered as Prasadam during many festivals
All that you need is "Patience" to make this sweet
Ingredients
Method
Step 1 - Boiling milk
Step 2 - Condensing milk
Step 3 - Thiratti Paal
Hot Thiratti Paal is ready for Naivedhyam
This is also offered as Prasadam during many festivals
All that you need is "Patience" to make this sweet
Ingredients
- Full Cream Milk - 3 Liters / 12 cups
- Unrefined cane sugar / brown sugar / naatu sakkarai - 1 1/2 cups
Method
Step 1 - Boiling milk
- Take milk in a deep bottomed kadai and boil it
- Once it starts boiling simmer the flame and keep stirring it for every 5 minutes using a wooden ladle
Step 2 - Condensing milk
- Keep on stirring the milk for about 2 hours / till you notice a creamy layer on top of it
- The milk will reduce to half its original quantity and it will be more creamy
- After sometime the colour of the milk changes to pale pink.Look at the pic below and note the difference
- Add brown sugar at this stage
Step 3 - Thiratti Paal
- Mix brown sugar with milk and keep stirring it in simmer flame
- After 10 minutes or so the entire mass will condense / solidify and come together
- Keep on churning it till the thiratti paal leaves the sides of the kadai
Hot Thiratti Paal is ready for Naivedhyam
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