Need Thirattupal..or which am not sure

Discussion in 'Recipe Central' started by riyagan, Jan 23, 2012.

  1. riyagan

    riyagan Gold IL'ite

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    am searchin for this recipe since a long time.....my mom make this recipe and its one of my fav of her cuisine.. its not the one made with milk and sugar.. the ingredients are moong dal, coconut, and little rice... does any one know this sweet..can u plssss help with the recipe.. i prepared it once with the guidance of my mom on the phone..but dint come out well :drowningpls girls i want this yummy dish right now..pls help:coffee
     
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  2. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Hi
    if its thirattu pal... finally .....somehow... got one recipe from Google:hide:
    But where to use coconut, and little rice as you mentioned....
    is it some other sweet???:hide:

    THIRATTU-PAL (MILK CAKE).

    INGREDIENTS :-

    1. Milk : 4 Cups

    2. Pasi-Paruppu(moong-dal) : 1/2 Cup

    3. Pure Ghee : 2 Cups

    4. Jaggery (broken into small pieces) : 6 Cups

    PREPARATION METHOD:-

    1. Roast the pasi-parauppu in a kadai using 1 table-spoon of Ghee till it becomes Golden-brown colour.

    Soak the roasted Pasi-paruppu for 3 hours in 1 cup of water. Also make Vella-paku out of the Jaggery. Place a kadai on the stove, pour 2 cups of water, boil, put the jaggery and when jaggery dissolves fully, take out the kadai and filter the Vella-paku using a sieve and keep it aside.


    2.In a wet grinder, grind the soaked Pasi-paruppu finely using the soaked water.

    3. Keep the Large Kadai on the stove, add 3 tea-spoon of ghee and pour the above Pasi-paruppu paste and Milk and continuously stir so that it does not stick in the bottom.


    4. When water evaporates and it becomes like paste (like Idli-batter), add the above vella-paku and half of Ghee and continue to stir properly.

    5.When the contents become little thick, add the balance Ghee and continue to stir till theThirattu-pal starts oozing-out the Ghee and the Thirattu-pal is not sticky.

    6.Take out the Thirattu-pal, store in an air-tight Stainless-Steel-container, with lid.

    7. Before serving, take-out the required quantity of Thirattu-pal for immediate consumption,

    put it in a Oven-safe ceramic-bowl, heat it in an oven for 30-40 seconds and eat.

    You
     
  3. riyagan

    riyagan Gold IL'ite

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    wow!!! thanks for the recipe Yashikushi.. its salivating when i finally read "Thirattupal starts oozing out ghee":rotfl but i want coconut touch(my mom's recipe has coconut and lil bit rice:hide:) i think i will modify urs by adding coconut while grinding moong dal:exactly: i will have to make it in one or two days:bonk....cant wait anymore:yes: will update with the results:hide:

    thanks dear:kiss
     
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  4. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Got one more recipe from SARA'S CORNER with your mentioned ingredients
    Mke it as Halwa or as thirattupal..for your convenience.[​IMG]


    Haalbai (Sweet Halwa)

    [​IMG]

    Ingredients
    Rice(Normal/Parboiled Rice)- 1 1/2 cups
    Jaggery(Vellam/Gud)- 2 1/2 cups (As per your taste)
    Fresh Grated Coconut - 2 cups
    Ghee - 1/4 cup
    Cardamom powder(Elaichi/Elakka) - 1/4 tspn
    Cashews few for garnishing

    Preparation Method
    Soak rice for about 2 hours in water.

    Take jaggery and add little water and keep aside.

    Grind rice in Mixie or blender to fine paste then add grated coconut and cardamom powder. Grind all to a fine paste.

    Heat a kadai, add 2tspns ghee put the mixture and jaggery. Keep stirring continuously without leaving in low-medium heat.

    Then add balance ghee and stir till its soft and thick.

    Grease a plate with ghee and pour this and level it like other sweets. Allow it to cool(You can also keep in fridge for sometime)then cut into desired shapes.

    Garnish with cashews.
     
  5. riyagan

    riyagan Gold IL'ite

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    i read the second recipe 3times ..cant find "moong dal":notthatway: i will hav to modify this too.. i mix recipe1 and 2 and come up with my own results then:rotfl
     
  6. Yashikushi

    Yashikushi Moderator IL Hall of Fame

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    Go innovative and come up with inventions.
    Thats the spirit of a real cook.
    Good luck.
     
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  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Akkaravadisal / rice Kheer

    Are you searching for this recipe? you can add coconut in this. try and give me a feedback :)

    This is also an important item in our houses. (Iyanger)

    Ingredients:

    1 cup rice

    1 sp channa dal

    1 sp moong dal

    3/4 cup jaggery (grated)

    1 cup full cream milk

    4 - 5 sp ghee

    2 sp crushed cashew nuts

    2 sp kis mis

    10 - 15 strings of saffron

    1/2 sp cardamom powder

    Method:

    Wash and clean rice. Allow it to dry by spreading it on a clean cloth.

    In a pan pour 2 sp ghee and fry rice in low flame.

    Allow it to fry well and add dals and fry well.

    Pour 1/2 cup milk and water. Cook well and smash it like a thick paste.

    Put saffron in one spoon milk.

    Add grated jaggery and mix well.

    In another pan pour the balance ghee and fry cashew and dry grapes.

    Add them in the 'akkaravadisal' . Add saffron milk and cardammon powder.

    Mix well. Add the balance milk.

    Remove from the fire. This 'Akkaravadisal' must be thick and it should be like

    'thick dosa dough'.

    If you want add some more ghee before serving.
     
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  8. riyagan

    riyagan Gold IL'ite

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    Thankyou for the recipe krishnamma... love it.
     

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