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Therattipal or Palkova
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Therattipal – “Theratardhu ” means to stir in tamil and, “Pal” is milk . Milk which has been stirred till it condenses into a semisolid and sweetened is what makes a Therattipal. The sweetener used distinguishes it between a Therattipal and palkova. Palkova is sweetened by sugar and the Traditional therattipal is sweetened with jaggery.
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Do you know the place in Tamilnadu that is famous for its Therattipal/ Palkova? It is the Srivilliputtur Palgova. Like the Thirunelveli Halwa which came to South India in the hands of a Rajasthani cook who was brought to Thirunelveli, this Therattipal too has its origins in the north. Haryana. One version of the story claims that a crew who went to Haryana somewhere during the White revolution, that is when milk production increased came back with this recipe of condensing milk and giving it longer shelf life. Hence paal (milk) khoa, which the pidgin vernacular has changed into palgova.
Interesting story here.
Other south Indian famous sweet which traveled from North India to South India and redefined itself is the Thirunelveli Halwa.
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Ingredients
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Milk
The simplicity of the dish lies in its ingredients. The milk is boiled till it becomes 1/8th its original measure and a mild sweetener added to it.
Jaggery
The traditional recipe demands for a small portion of jaggery, but sugar also works well and is called Palkova
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Variations to the Therattipal Palkova
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The variation to the traditional Therattipal is replacing jaggery with sugar. For each cup of milk we can use 1/4th cup of sugar.
Adding the ghee to the Theratipal though not the original recipe does give a richness to the sweet. I enjoy it without the ghee.
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The heavy bottom vessel I used
[/cz_title][cz_title id=”cz_18095″]The utensil I used. Avon Appliances Stainless Steel Cooking Pot, 4.0 Liters
Avon Stainless steel cooking 4 lt[/cz_title][cz_gap height=”25px”][cz_title id=”cz_106395″]
Similar recipes
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Tips to make a perfect Theratti pal Palkova
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Don’t check your social media. You would phone.
2. Stir. Stir. Stir.
3. I have used full-fat milk and low-fat milk for making the Theratti Pal . But I found the difference to be minimal in taste. But the resulting quantity does decrease when we use low-fat milk because this sweet is nothing but condensed sweetened fat of the milk.
4. Powder the jaggery into a smooth powder for best results.
5. Pack the Theratti Pal only after the sweet has come to room temperature. Else it becomes too sticky with the condensed moisture.
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Step by step video
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Recipe
Thirattipal/Palgova
Condensed sweetened milk sweet
- 1 liter Full fat milk
- 1/2 Cup Jaggery powdered smooth
- 1 tsp Cardamom powder (optional)
- 2 tbsp Clarified butter / Ghee (optional)
Boil milk in a clean heavy bottom vessel.
As the milk boils up, using a spatula stir well.
Scrape the sides of the vessel and the bottom to avoid the milk from getting burnt.
Continue this process till the milk condenses to 10% of its actual volume.
The milk will start to boil profusely . This is the stage to add the powdered jaggery.
Now stir and mix well to make sure the jaggery properly dissolves and mixes with the condensed fat of the milk.
This will take 3-5 minutes on medium heat.
Keep stirring and bringing the condents together till it becomes semi-solid. Therattipal is almost ready.
Switch off the stove. If you find the therattipal to be runny, continue to heat ans stir till it solidifies a bit more.
This is the time to add the ghee and cardamom powder if you want.
Let it cool to room temperature.
Place a spoonfull of it in a small parchment paper and pack it into bite sized goodies.
Need not be kept in the fridge.
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