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    Home » Recipes » Recent Posts

    Thengai therattipal, thengai therattupal | Traditional Diwali sweets

    November 5, 2020 by Raks Anand 5 Comments / Jump to Recipe

    coconut-therattipal

    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.

    thengai-theratti-pal

    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. Check out other Diwali recipes collection.

    coconut-therattipal
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    5 from 4 votes

    Thengai therattipal

    Thengai therattipal is a super easy and quick coconut based sweet. Super quick and simple recipe.
    Course Sweets
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 15 minutes
    Servings 3
    Cup measurements

    Ingredients

    • 2 cups coconut
    • 1 cup jaggery powder I used organic jaggery powder
    • 1 tablespoon raw rice soak for minium 1 hr or use 2 teaspoon rice flour
    • 1 cardamom
    • 1 tablespoon ghee
    • 6 to 8 cashews
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    Instructions

    • 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 ¼ 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.
    • 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 ¾ cup first and taste after grinding, if needed you can add more.
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    Thengai therattipal method:

    1. Wash and soak rice for minium 1 hr in little water. You can alternately use rice flour too.
    2. Take grated coconut, jaggery, soaked rice and cardamom in a mixie.
    3. Grind with ¼ cup water to a smooth paste.
      step2-ground
    4. Heat a heavy bottomed pan and add the ground mixture to it. Keep cooking in medium heat until water evaporates.
      step3-cook
    5. As the mixture gets cooked, it will become non sticky and gather as mass. It will change in colour deeper and shiny too.
      step4-ready
    6. 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.
    7. Heat ghee and fry cashews until golden and crisp. Mix it with the therattipal.
      step5-garnish

    Enjoy it warm or at room temperature. Keeps good for couple of days in room temperature.

    thega-therattipal

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    Reader Interactions

    Comments

    1. Preethi

      November 05, 2020 at 7:19 pm

      I have been searching for this recipe for a long time. This is so famous in Mayavaram side and none of the current generation people know this recipe. Only the old generation people know about it or they give this sweet during marriages. Thank you so much!!!!

      Reply
      • Raks Anand

        November 05, 2020 at 10:33 pm

        True 🙂 Thank you!

        Reply
    2. Pri

      November 06, 2020 at 6:40 pm

      We add pasi paruppu in place of rice. But little more than rice. Lovely ❤️

      Reply
    3. Mano

      November 10, 2020 at 6:49 pm

      We have very similar dish famous in Srilanka called "Kalu dodol" (kalu means black) which is done with the same ingredients and the texture is a bit different that we make it more thicker to cut pieces

      Reply
      • Raks Anand

        November 11, 2020 at 8:55 am

        Good to know, thanks for sharing!

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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