i) Starting the blog with a sweet recipe.
ii) This is my mother’s favorite sweet and since today is mother’s day, i wanted to share her favorite. Ironically, the source of the recipe is obviously my mom’s fail proof one.
For some reason, i love to call the sweet as “Therattipal“ instead of Palgova. My mom’s therattipal will taste heavenly and i never imagined it takes so much time and effort to get the final outcome.
Therattipal is loved by all. Even though its time consuming, it’s worth the time and effort.
I wanted to mention few tips to get the desired result before starting with the recipe. Personally, i prefer whole milk (without adding water) and white sugar. Replacing white sugar with brown sugar (naatu sakkarai) or jaggery will definitely have a difference in taste. I love my therattipal to be golden white in color. Adding jaggery or brown sugar will alter the taste as well as the color. This is my preference. This recipe completely uses white sugar.
I used a heavy bottomed vessel for preparing. Either go with non stick or a heavy bottomed vessel.
Let’s move on to the recipe .. !
Preparation time : 5 minutes
Cooking time : 1.5 - 2 hrs
Ingredients:
Whole milk - 4 cups (1 litre)
White sugar - 1/2 cup
Ghee - 1 tsp
In a heavy bottomed vessel or a non stick pan, pour the whole milk and start boiling it.
For a few mins let the stove be in high flame. After a few minutes, simmer the flame.
Boil the milk in low flame, stirring it every 5 min so that the gova doesn’t stick to the bottom of the vessel. Milk starts reducing and attains semi solid consistency.
Once the milk attains the consistency, add white sugar. When you add sugar, the mixture liquefies slightly.
Keep it in low flame and keep stirring it for 5 to 10 mins. Switch off the flame when the mixture is 95 percent solid.
Therattipal solidifies once cooled down. After switching off the flame, add ghee. Transfer it to another vessel and allow to cool it down for a hour. The perfect consistency will be attained.
Therattipal is loved by all. Even though its time consuming, it’s worth the time and effort.
I wanted to mention few tips to get the desired result before starting with the recipe. Personally, i prefer whole milk (without adding water) and white sugar. Replacing white sugar with brown sugar (naatu sakkarai) or jaggery will definitely have a difference in taste. I love my therattipal to be golden white in color. Adding jaggery or brown sugar will alter the taste as well as the color. This is my preference. This recipe completely uses white sugar.
I used a heavy bottomed vessel for preparing. Either go with non stick or a heavy bottomed vessel.
Let’s move on to the recipe .. !
Preparation time : 5 minutes
Cooking time : 1.5 - 2 hrs
Ingredients:
Whole milk - 4 cups (1 litre)
White sugar - 1/2 cup
Ghee - 1 tsp
In a heavy bottomed vessel or a non stick pan, pour the whole milk and start boiling it.
For a few mins let the stove be in high flame. After a few minutes, simmer the flame.
Boil the milk in low flame, stirring it every 5 min so that the gova doesn’t stick to the bottom of the vessel. Milk starts reducing and attains semi solid consistency.
Once the milk attains the consistency, add white sugar. When you add sugar, the mixture liquefies slightly.
Keep it in low flame and keep stirring it for 5 to 10 mins. Switch off the flame when the mixture is 95 percent solid.
Therattipal solidifies once cooled down. After switching off the flame, add ghee. Transfer it to another vessel and allow to cool it down for a hour. The perfect consistency will be attained.
 |
| Yummy therattipal is ready. |
