Thengai thirattupal is a popular sweet in the Thanjavur region that has been enjoyed as a traditional delicacy for generations. It is a part of the “Seer Bakshanam,” a collection of sweets and savouries that are prepared for weddings and served to the groom’s side and guests attending the wedding. Additionally, this delectable treat is also commonly made on festive days and special occasions, further adding to its cultural significance.
Thengai Thirattupaal is a rich, creamy pudding of roasted moong dal, fresh coconut and jaggery, finished with ghee, cardamom and crunchy cashews. The roasting and grinding of dal gives a nutty depth, while jaggery lends a warm caramel sweetness.
Quick summary
– Dry-roast moong dal in a kadai until light brown, cool and grind to a fine powder. Fry cashews in a little ghee and set aside.
– Grind the dal powder with coconut gratings and enough water to a smooth paste.
– Dissolve jaggery in 1/2 cup water, bring to a boil, then strain (no syrup stage needed).
– On the lowest flame, cook the coconut–dal paste in a thick pan, stirring constantly until slightly thick. Add the jaggery water and continue to cook on low, stirring until fully blended and thickened.
– Stir in cardamom powder, 1–2 tsp ghee, then add fried cashews and the remaining ghee. Cook until the mixture holds together and doesn’t stick to touch; transfer to a bowl.
Tips
– Keep heat low and stir continuously to prevent sticking or burning. Use fresh coconut for best flavor. Serve warm or at room temperature.
Thengai Thirattupaal Recipe
Thengai Thirattupaal
It is a traditional sweet in Thanjavur side, originally prepared with coconut, jaggery and moong dal. Now-a-days additionally ghee, cardamom and nuts are added for extra taste and texture.
2
Cups15
minutes15
minutesIngredients
C oconut gratings – 1 cup
Jaggery powdered – 1 cup
Moong Dal (Payatham Paruppu) – 1/4 cup
G hee – 2 to 3 tablespoons
C ardamom Powder – 1/2 teaspoon
C ashew Nuts – few
Directions
- In a kadai put the moong dal and dry fry till it becomes light brown. Remove and allow to cool.
- Same kadai put little ghee and fry the cashew nuts and keep it aside.
- Put the fried dal in a mixie jar and grind it to a fine powder.
- Add coconut gratings to the dal powder and grind it again to a smooth paste adding required water.
- Add half cup water to the jaggery powder and bring to boil. Once jaggery melted completely, remove and strain it. No need to wait for syrup stage.
- In a thick kadai/pan put the coconut dal paste and keep the flame to minimum. Stir continuously till it is slightly thick.
- Add jaggery water and mix it thoroughly.
- Cook it on low flame stirring continuously till it blends well with the jaggery.
- Add cardamom powder and one or two teaspoons of ghee and mix it well.
- Add fried cashew nuts and remaining ghee and mix it once again.
- When it is thick and not sticking to touch, remove and transfer to another bowl.
Recipe Video
Notes
- If the jaggery is pure, then you can add directly without boiling it.