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Therattipal Recipe | Pal Khova with Jaggery
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5 from 1 vote

Therattipal Recipe | Pal Khova with Jaggery

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.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Dessert, Sweet Varieties
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Servings: 200 gms
Calories: 206kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

  • 4 Cups Milk Full Fat milk has to be used. 1 Cup - 250ml
  • ½ Cup Grated Jaggery
  • ¼ tsp Cardamom Powder
  • 1 tbsp Ghee

Instructions

  • Heat a heavy bottomed pan. Add 1/2 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 3/4 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.

Nutrition

Serving: 0.5Cup | Calories: 206kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g