Thirattu or Theratti Paal/Doodh Peda/Paal Khoa

by Kamala on April 29, 2010


Thirattu_Theratti_Paal_Doodh_Peda_Paal_Khoa_1 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.

Thirattu_Theratti_Paal_Doodh_Peda_Paal_Khoa_3 Thirattu_Theratti_Paal_Doodh_Peda_Paal_Khoa_4

  • When milk is reduced to 1 to 1½ cup by volume add jaggery, cardamom powder, ghee.

Thirattu_Theratti_Paal_Doodh_Peda_Paal_Khoa_5 Thirattu_Theratti_Paal_Doodh_Peda_Paal_Khoa_6

  • Stir and keep cooking in moderate flame.

Thirattu_Theratti_Paal_Doodh_Peda_Paal_Khoa_7 Thirattu_Theratti_Paal_Doodh_Peda_Paal_Khoa_8

  • 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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{ 13 comments… read them below or add one }

shamanags April 29, 2010 at 10:42 am

wow….i too made it yesterday……yummy yummy tasty tasty

Sushma Mallya April 29, 2010 at 10:46 am

i have never made this one, but seems very good..lovely clicks kamala…

Priya April 29, 2010 at 1:53 pm

Slurpppp, my favourite…

Manju Rajender April 29, 2010 at 3:29 pm

Srivilliputhur palgova is my favourite. Thirattupal looks very yummy :) The hard work is worth the final happiness :)

thakkudupandi April 29, 2010 at 4:11 pm

hello, naanum same item try panninen, but commentsla vanthu yellarum comedy pannittanga, your post is nice!

you may love to read that article.

niloufer riyaz April 29, 2010 at 6:37 pm

sooooo sweet of you to share this wonderful recipe

Divya April 29, 2010 at 8:49 pm

I’ve heard a lot about Thirattipaal,I’ve even got a recipe for making this in Microwave.But its so rich and succulent that I have to think twice about making it;).Yours looks so decadent!!

Kulsum April 29, 2010 at 10:24 pm

Looks worth all the effort !

I can’t imagine how much dedication and hardwork goes into your blog! you have a very detailed space here ! One stop to South ! :) ) thank you for visiting me :)

Jyoti V April 29, 2010 at 11:02 pm

This sound very rich and delicious treat!!

meena April 29, 2010 at 11:31 pm

i have a doubt do they really do with jaggery , wht is the taste difference if it is done with sugar ,pls ,if u could tell me

Kamala April 30, 2010 at 10:31 am

@ Meena
The difference in my view is already in the first paragraph of this post. Jaggery and sugar have little difference in sweet taste. Jaggery is used in traditional Thirattu or Theratti Paal.

Vinolia May 3, 2010 at 5:56 pm

thiratti paal has come out just perfect Kamala!!! nice and clear demonstartion as usual, what to say? Bravo!!!!

swathi May 5, 2010 at 10:38 am

Thiratti paal looks really yummy. I don’t how to put in words. Just too good.

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