There are two thirattupal .One is prepared by milk (Pal thiratupal) another one is from coconut(Thengai Thirattupal) . Thengai Thirattupal is a traditional tamil iyer sweet . This sweet is must in our weddings. For Vinayakar Chaturthi along with other Neividhyam I made Thengai Thirattupal.
Grated coconut - 1 cup
jaggery - ½ - ¾ cup
Cardamom powder - ½ tsp
Ghee - 1 tbsp
Grate only the soft white portion of the coconut. Put the jaggery in a heavy bottomed vessel and add ½ cup water and keep on low flame. When the jaggery completely melted, strain it and put it in a heavy bottomed vessel and allow to boil . Add coconut gratings and Cook till the mixture just starts leaving the sides of the vessel and become solid. Add cardamom powder and & ghee mix well & remove from the heat.
Aval Vilayichathu is an all time favourite! It is made with aval, coconut and jaggery as the main ingredients. This is a very delicious snack and nutritious too! IAvil Vilayichathu is served as prasadam in temple sand in home for ganapathi homam/pooja.
Pressed rice (poha) 250 grams
Jaggery (gur), grated 750 grams
Ghee 2 tablespoons
Grated coconut -1 cup
Sesame seeds (til) -1 tsp
Coconut, scraped -2
Green cardamom powder -1 tsp
Banana -1 cut into small pieces
Dissolve jaggery in one and half cups of water over low heat. Strain.
Heat ghee in a pan and fry coconut slivers, sesame seeds and set aside.
Heat this syrup in a heavy bottomed vessel. Add scraped coconut and cook over low heat, stirring continuously, till one-thread consistency is reached’
Add the aval , sesame seeds ,and cardamom powder. Mix well for 2 minutes till the aval is well coated with the jaggery and coconut. Remove from heat and allow it to cool slightly .
Garnish with Slices of bananas . Cool and store in a dry container. It remains for several days
Note : If we want store more days then don’t add banana.
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