Palgova / Thirattupaal with Jaggery

 

Thirattupaal / Palgova with Jaggery

 

Full Cream Milk  : 1 ltr

Jaggery powder : 1 cup

In a heavy bottom , big pan pour milk and give a boil.

When it starts boiling nicely, reduce the flame to low.

Here after , it should be  cooked in  the low flame only.

Frequently stir so that you will not get burn at the bottom.

Let the milk cook and reduce to no water consistency, i.e. almost no water in it… and it’s time for us to add jaggery powder.

After adding jaggery , it will become little bit watery …

Let it reduce nicely and come as a mass and will not stick to the pan.

when, you stir with a ladle, the bottom of the pan is visible & there is no more watery liquid visible.

Switch off the flame.

Let the palgova stay in the pan itself till it reaches to room temperature.

Tasty and healty Thiratipaal with jaggery is ready to serve.

·       Buy organic Jaggery , which is pure, without sand and dust as we are  adding jaggery powder directly .

·       Thiratipaal with  jaggery instead of sugar, is prepared during Devasam but we can  prepare like this during normal days too.