I am so glad to be back to regular blogging and this month is going to be very interesting. As I mentioned earlier I will be doing 26 Indian milk sweets this month. I used to love milk sweets from my childhood and my dad was a great sweet fanatic just like me. Whenever he got sweets, we used to compete with each other on who finishes most of the sweets. When I started cooking, my first love was towards milk sweets. You can see so many sweets in my blog too. But there are still a lot more to try and I found this BM as the perfect opportunity to try them out. This is my way of celebrating Dad’s life with his favourite sweets.
I begin this wonderful month with a delicious sweet from South. Thirattu paal is a Chettinad delicacy which is made for Ganesh Chaturti. It tastes so much like paalkova but the procedure is quite different. You need some patience while making this sweet as the milk needs to be reduced on low or medium heat. Working in an induction stove is so easier when compared to the regular stove and you need not stand near the stove the entire time it is reducing.
Dark palm jaggery / Karupatty is used as the sweetener and so it has a lovely colour. But if you prefer thirattupaal to be more lighter in colour, you can use sugar. When you add jaggery to boiling milk, it curdles and the whey separates. If using sugar, you need to add lemon juice or vinegar to curdle the milk. You need to cook the mixture until the whey evaporates leaving the sweet milk cheese. Do not strain the whey because you will miss out on the flavour.
Recipe Source: Solai’s True Chettinad Kitchen
Milk – 500 ml
Dark Palm Jaggery – 75 gm
Salt – 1/8 tsp
Cardamom Powder – 1/4 tsp
Add some water to jaggery and heat until warm.
Once the jaggery dissolves completely, set it aside.
Bring milk to boil.
Strain the jaggery syrup into the milk.
The milk will curdle immediately.
Add cardamom powder and set flame to medium or low.
Allow the whey to evaporate. Do not stir the mixture often.
Once the whey is totally gone, remove from flame and allow it to cool.
Garnish with almonds and serve.
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