Therattipal, also popularly referred as Pal Khova is one of the traditional milk sweet in India. Therattipal, name itself suggests collecting the milk solids till its thick. Conventionally we use sugar make this therattipal sweetened. But for some occasions like Sumangali Prarthanai or Srardham, some families have custom of not using sugar sweets. So if they have a custom of making theratipal for these occasions, they use jaggery instead of sugar. It's also a healthier choice to add jaggery instead of sugar . Even diabetics patients can take a spoon or two of this jaggery therattipal without any guilt.
Milk with jaggery is little tricky always. If we add jaggery when the milk is boiling, the milk tend to curdle. But for therattipal we need that to happen. We need to cook the milk till it reduces to ¼ of its quantity and during that process we need to collect all the milk solids by scraping the sides and mixing with the milk. Then we add jaggery and keep cooking till the mixture starts to roll without sticking to the sides of pan.
Tips for making Therattipal | Pal Kova with Jaggery:
- Whole milk is the best choice for this recipe. Cooking Whole milk gives more milk solids which we will lack it we use 2% or more diluted milk.
- Adding water to the pan before adding milk helps milk to get stuck to the bottom of the pan.
- Once the milk starts to boil the first time, keep the flame in medium and cook the rest of the time.
- Stir the milk in regular intervals to collect the milk solids and to make sure the milk is not getting stuck to the pan.
- Do not dry out the therattipal too much. The jaggery tends to become thicker even after cooling. So if we keep cooking for long time, theratipal becomes hard and sometimes it never comes out of the pan.
- We can add half sugar and half jaggery instead of using full jaggery.
- You can add Badam/cashews for garnishing.
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Recipe Card for Therattipal Recipe | Pal Khova with Jaggery | Pal Kova using Jaggery:
Therattipal Recipe | Pal Khova with Jaggery
Equipments Needed
- Heavy Bottomed Pan
Servings: 200 gms
Calories: 206kcal
Therattipal is one of the traditional milk sweet we prepare for festivals and other occasions. Therattipal is also referred popularly as Pal Khova. This version of therattipal is made with jaggery instead of sugar.
Print Recipe
Ingredients
- 4 Cups Milk Full Fat milk has to be used. 1 Cup - 250ml
- ½ Cup Grated Jaggery
- ¼ teaspoon Cardamom Powder
- 1 tablespoon Ghee
Instructions
- Heat a heavy bottomed pan. Add ½ cup of water. Adding water prevents the milk getting stuck to the bottom of the pan. Add 4 cups of milk to the pan.
- Keep the flame in high and start stirring. When the milk starts to boil, keep the flame in medium.
- Keep stirring and scrape the sides of the pan to ensure the milk solids are collected and mixed with the milk.
- Slowly the milk gets thicker as more and more milk solids gets mixed with milk.
- Keep stirring occasionally till the milk reduces ¾ of its quantity.
- The milk mixture becomes thicker with most of milk solids collected. Add the grated jaggery at this time.
- Give a good mix. Also add cardamom powder and stir well.
- Adding jaggery dilutes the mixture again. So keep stirring in low flame. Add ghee to the therattipal.
- Stir till the milk mixture becomes thicker and starts to leave the sides of the pan without sticking to pan.Switch off the flame.
- Delicious Therattipal (Pal Kova with jaggery) is now ready!
Video
Notes
- Whole milk is the best choice for this recipe. Cooking Whole milk gives more milk solids which we will lack it we use 2% or more diluted milk.
- Adding water to the pan before adding milk helps milk to get stuck to the bottom of the pan.
- Once the milk starts to boil the first time, keep the flame in medium and cook the rest of the time.
- Stir the milk in regular intervals to collect the milk solids and to make sure the milk is not getting stuck to the pan.
- Do not dry out the therattipal too much. The jaggery tends to become thicker even after cooling. So if we keep cooking for long time, theratipal becomes hard and sometimes it never comes out of the pan.
- We can add half sugar and half jaggery instead of using full jaggery.
- You can add Badam/cashews for garnishing.
Nutritional Info
Nutrition Facts
Therattipal Recipe | Pal Khova with Jaggery
Amount Per Serving (0.5 Cup)
Calories 206
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 19g6%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS
- Heat a heavy bottomed pan. Add ¼ cup of water. Adding water prevents the milk getting stuck to the bottom of the pan. Add 4 cups of milk to the pan.
- Keep the flame in high and start stirring. When the milk starts to boil, keep the flame in medium.
- Keep stirring and scrape the sides of the pan to ensure the milk solids are collected and mixed with the milk. Slowly the milk gets thicker as more and more milk solids gets mixed with milk.
- Keep stirring occasionally till the milk reduces ¾ of its quantity. The milk mixture becomes thicker with most of milk solids collected.
- Add the grated jaggery at this time.
- Give a good mix. Also add cardamom powder and stir well.
- Adding jaggery dilutes the mixture again. So keep stirring in low flame. Add ghee to the therattipal. Stir till the milk mixture becomes thicker and starts to leave the sides of the pan without sticking to pan.Switch off the flame.
- Delicious Therattipal (Pal Kova with jaggery) is now ready!
