Thursday, August 20, 2015

Posted by Mala at 2:00:00 AM 1 comment
In  TamBrahm households, i.e., in the Tamil Brahmin Households, Therattipaal plays an important role, be it an Engagement, be it a Wedding, be it an Upanayanam or a First Birthday.This is a must in all the functions.
                                                           Milk 3% - 10 cups
                                                           Saffron - 1/4 tsp
                                                           Cardamom powder - 1/4 tsp
                                                           Sugar - 3/4 cup
                                                           Fresh curds - 2 tsps
                                                           Ghee - 2 tsps

                                              Recipe Cuisine: South Indian; Category: Indian Sweets
                                              Prep time: 5 mts; Cooking time: 45mts to 1 hour

                                             Yields roughly 1/2 kg (1.1lbs) Therattipaal

        In a thick bottomed pan, milk is set to boil with saffron and cardamom powder. It has to be on high flame only, if you keep it on low flame, the colour of the Therattipaal will change. You have to stir it once in a while to make sure, it does not stick at the bottom. That's why, you need a really thick bottomed pan. This amount of milk took me 3/4 hour to come to the end product.

Milk boiling nicely and reducing in quantity

At this point, say, roughly after 20 minutes, add a tsp of fresh curds. This helps the milk to get a grainy texture, otherwise, it won't look good. My family is very very particular about this kind of texture. Otherwise, it will look like plain Khoya.

                                   Milk boiling again

                                 3/4 reduced.

                                Now add the measured sugar, and keep on stirring, taking care not to let it get                                       burnt at the bottom.

                                   Almost done.............

                              Add 2 tsps of ghee at this time, allowing the Therattipaal to leave the sides of the                                 pan. Look at the amazing white colour and perfect texture!! This white colour is                                   due to keeping the milk on high flames, since the milk reduces faster and retains                                   its creamish colour.

                                In perfect scooping consistency.

*Jaggery also can be added instead of sugar, but you have to carefully check out for impurities. Here in this recipe, it is not possible to first boil the jaggery, strain and then add, so, if you get jaggery without impurities, you are welcome to add. Jaggery is much healthier than sugar, since it contains lot of fiber.

For this quantity, I got more than 1/2 kg of Therattipaal.  Making therattipaal at home proves to be very very economical, than buying from Sweet shops.  This home made therattipaal has a shelf life of 4-5 days in room temperature, and, if refrigerated, can stay fresh for 2-3 weeks too.


  1. Yum!!! It is my all time favorite ! I can never get tired of it! Nicely illustrated recipe. I think u can never go wrong following the steps! Um....(V)


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