Tuesday, November 25, 2008

Theratti Pal - Milk Sweet

Theratti Pal - Milk Sweet
The first sweet which comes to mind before starting any happy occasion is Theratti Pal. Be it an engagement or a wedding, a baby shower or the first birth day of a baby, or an upanayanam (thread ceremony), Theratti Pal is the first sweet to be prepared amidst great merriment. When the groom’s party arrives for the wedding, the bride’s mother welcomes them by handing over Theratti Pal to the groom’s mother. This is an age old custom. Theratti Pal plays an integral part in weaving and bonding relationships old and new. This sweet is prepared only with whole milk and sugar. Here is Theratti Pal for a happy bonding. This is sent with best wishes and many happy returns for Aparna's blog birthday. Sweet Celebrations are on at My Diverse Kitchen!

Whole full cream milk – 4 cups (1 litre)
Sugar – 1 cup (250 gms)

1. Choose a large wide mouthed thick bottomed wide vessel, as it should sustain boiling milk, without overflowing.
2. Bring milk to a boil.
3.Once it starts boiling, reduce heat to prevent overflow, stirr and continue boiling.
4. Keep stirring frequently to prevent burning.
5. The milk will reduce considerably, and after about 30 minutes, it will become thick and slushy. 
6. At this point add the sugar and continue to cook and stir. In another 15 minutes or so the the Theratti Pal leaves the sides of the vessel and come together with a coarse consistency.
The sweet gets its reddish colour due to evaporation of the milk, and slight caramelising of the sugar. The whole area gets filled with aroma when stirring this sweet. The lovely flavour of full cream milk, is in itself very pleasant. Hence, the addition of saffron strands or cardamom powder is only optional.

13 Post your Comments:

jayasree said...

As u said, for any happy occassion, therati pal is a must. Making this sweet calls for so much of patience, since it is prepared over slow heat. But all that is worth when u taste the final product.
Yours has the perfect color and texture.

Lakshmi said...

Nice read about Theratti pal. Milk is auspicious to all Hindus, I think I can see that here too.

S.R.Ramachandran said...

I really enjoyed eating it. My mother prepared it very well and frequently on auspicious occasions. appa

Priya Suresh said...

Am drooling over the theratti Paal...nice to read about the theratti pal...

Unknown said...

I agree theratti pal is a must for any festive event...your theratti pal looks perfect..

Cham said...

The sweet taste heaven but I don't have any patience to stir it! Lovely

Finla said...

I have never had this, it looks so yumm.
I have not forgotten about the kitvhen event will send you naxt week.

Aparna Balasubramanian said...

Ture, I can't imagine any of our celebrations without theratti pal.
Its really just milk and sugar, but the patience and effort/ love that goes into making this is what gives it a unique taste.
Thanks for celebrating with me.

Raks said...

Wonderful post! And I could see ur dad also commenting:) Best wishes!

Unknown said...

How is it different from rabri?

Chitra Amma's Kitchen said...

Ravi Chandrasekhara,
Both Rabri and Theratti Pal are prepared by boiling milk and then sweetened with sugar.But they are removed from flame at different stages of cooking.For Rabri the milk is cooked until it becomes thick like payasam. For Theratti pal it needs to be cooked much longer until it reaches a halwa consistency.

Unknown said...

One more question ;

Is milk cake also the same as Theratti Paal/Paalkova ?

Ravi Chandrasekhara

Chitra Amma's Kitchen said...

Ravi Chandrasekhara,

Milk cake also known as Kalakand and Milk Burfi is prepared by curdling the milk first and then cooking it together with sugar.