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.
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Thengai (Coconut) Thirattupaal
2
Cups15
minutes15
minutesIt 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.
Ingredients
Coconut gratings – 1 cup
Jaggery powdered – 1 cup
Moong Dal (Payatham Paruppu) – 1/4 cup
Ghee – 2 to 3 tablespoons
Cardamom Powder – 1/2 teaspoon
Cashew 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.