Thengai therattipal is a super easy and quick coconut based traditional sweet from Tamilnadu, especially Thanjavur . Super quick and simple recipe you can prepare for Deepavali.
2-3 years back amma told for them, therattupal means it's always thengai therattipal only. She was saying it is new for her to call milk based thirattupal 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.
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.
Thengai therattipal method:
- 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.
3. Grind with ¼ cup water to a smooth paste.
4. Heat a heavy bottomed pan and add the ground mixture to it. Keep cooking in medium heat until water evaporates.
5. As the mixture gets cooked, it will become non sticky and gather as mass. It will change in colour deeper and shiny too.
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.
Enjoy it warm or at room temperature. Keeps good for couple of days in room temperature.
Check out my other Deepavali recipes.
Recipe card
Thengai Therattipal Recipe | Authentic Deepavali Recipes
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
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.
Preethi says
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!!!!
Raks Anand says
True 🙂 Thank you!
Divya says
I'm from Thanjavur but I never heard about this recipe. Yet Im searching for this recipe bcs I love coconut based sweets.. I have a doubt whether we need to add paasiparuppu or not ? Pls clarify which one is the traditional one' to try?
Thanks in advance .
Raks Anand says
My mom told it is just coconut, no pasiparuppu.
Pri says
We add pasi paruppu in place of rice. But little more than rice. Lovely ❤️
Mano says
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
Raks Anand says
Good to know, thanks for sharing!
Radhikha Rammohan says
How long does this thiratpal take from start to finish.
Raks Anand says
Over the flame just 15-20 minutes approximately.