Thirattu/Theratti Paal is a traditional milk sweet prepared during festivals. The basic ingredient is full milk. It is boiled and reduced to minimum volume. When it is sweetened with jaggery, it is called Thirattu/Theratti Paal and if sugar is used to sweeten, it is called Paal Khoa. When the final product is pressed with mould and garnished with nuts, it is called Doodh Peda.
When sweetening is not done, it is called Koya and used in most of the milk sweets. But now-a-days condensed milk is used more to reduce cooking time. However the traditional way of making is enjoyable and you can try this when you have sufficient time and patience.
- Full milk – 1 litre
- Grated jaggery – ½ cup
- Cardamom – 4 no
- Ghee – 1 tea spoon
- Powder cardamom and keep; boil milk in a wide pan; stir in between for uniform heating and to avoid blackening/burning of milk in the bottom.
- When milk is reduced to 1 to 1½ cup by volume add jaggery, cardamom powder, ghee.
- Stir and keep cooking in moderate flame.
- Remove from fire when little moisture is there, because this gets thick after cooling (see photograph).
- Transfer this to a serving dish; you get approximately 1½ cup of Thirattu/Theratti Paal. Serve warm or cold.
- Use wide, flat bottom, non-stick pan for better results.
- If needed, nuts may be used to garnish.
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