Therattipal
Reduced milk sweet — full-fat cow's milk simmered in a wide, shallow brass or heavy-bottomed pan over medium heat, stirred continuously, for one and a half to two hours as it reduces to a thick, grainy, fudge-like paste that turns a pale caramel colour. Sugar and cardamom are added when the milk is at one-third its original volume; the stirring must continue as the sugar causes the milk solids to seize and the mass begins to pull away from the sides of the pan. The final therattipal is dense, slightly granular, and intensely milky with a caramelised sweetness. No artificial thickeners, condensed milk, or shortcuts are acceptable in the traditional preparation. One of the oldest Tamil Brahmin sweets; closely related to the North Indian paal kova (khoya) but made and eaten fresh rather than dried for storage.
Cuisines
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Recipe
Ingredients
| 1 liter | full cream milk |
| 1 cup | jaggery |
| 2 tablespoons | ghee |
| 1 teaspoon | cardamom powder |
| 1 tablespoon | cashew nuts |
| 1 tablespoon | raisins |
Instructions
- 1 In a heavy-bottomed pan, bring the milk to a boil over medium heat.
- 2 Reduce the heat to low and simmer the milk, stirring continuously to prevent it from sticking to the bottom.
- 3 Continue to simmer until the milk reduces to about half its original volume and thickens.
- 4 Add the jaggery to the thickened milk and stir well until it dissolves completely.
- 5 In a separate small pan, heat the ghee and fry the cashew nuts and raisins until golden brown.
- 6 Add the fried cashew nuts and raisins along with the ghee to the milk mixture.
- 7 Stir in the cardamom powder and mix well.
- 8 Continue to cook on low heat until the mixture thickens further and reaches a semi-solid consistency.
- 9 Remove from heat and let it cool slightly before serving.
Tips
Use a heavy-bottomed pan to prevent the milk from burning. Stir continuously for a smooth texture.