Thengai therattipal is a super easy and quick coconut based sweet. Super quick and simple recipe.
2-3 years back amma told for them, therattupal means thengai therattipal only. She was saying it is new for her to call milk based therattupal as therattipal. I think since they are from Thanjavur side, this must be Thanjavur special. So she asked me to try and post. As usual I assumed it is time consuming thinking it is made with coconut milk. But it is just the in between version of thenga pooranam and kamarkat. It is not very fudgy like kamarkat.
Choose a coconut that is not too tender as well as not too old. So fresh coconut is best and gives perfect flavour. The ghee roasted cashews add nice crunch and texture, but if you want to make it vegan, you can skip it as well. Do try this quick traditional Diwali sweet, it is like a halwa version of thengai payasam. So quick too.
Thengai therattipal
Ingredients
- 2 cups coconut
- 1 cup jaggery powder I used organic jaggery powder
- 1 tbsp raw rice soak for minium 1 hr or use 2 tsp rice flour
- 1 cardamom
- 1 tbsp ghee
- 6 to 8 cashews
Instructions
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Wash and soak rice for minium 1 hr in little water. You can alternately use rice flour too.
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Take grated coconut, jaggery, soaked rice and cardamom in a mixie. Grind with 1/4 cup water to a smooth paste.
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Heat a heavy bottomed pan and add the ground mixture to it.
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Keep cooking in medium heat until water evaporates.
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As the mixture gets cooked, it will become non sticky and gather as mass.
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Do not over cook or cook in high flame as it might make the therattupal chewy. Within 4-5 mins the therattupal will be ready and switch off the flame.
-
Heat ghee and fry cashews until golden and crisp. Mix it with the therattipal.
Video
Notes
- Always cook in medium heat.
- Make sure to grind smoothly, especially while adding rice.
- Rice flour can also be used in place of rice but rice gives fresh flavour I feel.
- I used organic jaggery powder, so if you use regular jaggery powder, the sweetness may vary. So add 3/4 cup first and taste after grinding, if needed you can add more.
Thengai therattipal method:
- Wash and soak rice for minium 1 hr in little water. You can alternately use rice flour too.
- Take grated coconut, jaggery, soaked rice and cardamom in a mixie.
- Grind with 1/4 cup water to a smooth paste.
- Heat a heavy bottomed pan and add the ground mixture to it. Keep cooking in medium heat until water evaporates.
- As the mixture gets cooked, it will become non sticky and gather as mass. It will change in colour deeper and shiny too.
- Do not over cook or cook in high flame as it might make the therattupal chewy. Within 4-5 mins the therattupal will be ready and switch off the flame.
- Heat ghee and fry cashews until golden and crisp. Mix it with the therattipal.
Enjoy it warm or at room temperature. Keeps good for couple of days in room temperature.
The post Thengai therattipal, thengai therattupal | Traditional Diwali sweets appeared first on Raks Kitchen.
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