Therattipal is a traditional south indian sweet made for Krishna Jayanthi, festival and other occasions.This is an easy and quick version of therattipal using condensed milk, can be made with just 3 ingredients and in 20 mins. Therattipal tastes more like palkova. Therattipal Recipe is presented here with step by step pictures and video.
Therattipal is a traditional sweet that can be made for any festival or occasion. Now lets get on to learn this super easy and quick therattipal recipe with condensed milk. I have shared it with step by step instructions and also with video for easy understanding. As Gokulashtami is nearing thought to share this easy and quick recipe.
GOKULASHTAMI RECIPES COLLECTION
About Therattipaal
Traditionally therattipal is made by simmering milk in a heavy bottomed pan for 1-2 hrs until it is thick. Simmering, scraping the milk solids and reducing the milk to almost 1/4 of the orginal quantity of milk. After milk reduces, adding sugar and cooking for more time to get a thick consistency to form therattipal / palkova. I have already tried palkova usng this traditional method . So wanted to try a easy and quick method hence used condensed milk, and it was done in just few mins. Just mix condensed milk, milk and curd and keep stirring until its thick which gets done in just 20 mins.
Ingredients
- Condensed Milk : You can use homemade condensed milk or store bought ones.
- Milk : Use fresh milk for best results. You can use either raw milk or boiled milk. If using raw milk make sure it is fresh. You can skip milk and try this sweet too but I prefer adding milk as adding only condensed milk is very sweet.
- Curd: Use fresh curd that is not sour else the sweet will have a sour taste. This is used to curdle milk and give a grainy texture to the sweet.
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Therattipal
Ingredients
- 1 tin condensed milk 400 gms
- 1/2 cup milk
- 1/4 cup curd
Instructions
- To a kadai add condensed milk.
- Add milk to it. Keep the flame in low.
- Mix well until its blended well.
- Milk and condensed milk should be mixed well.
- Let it start to boil.
- Once it starts to boil add curd to it.
- It starts to curdle.
- Cook in low flame, it will start to thicken. Keep stirring to avoid burning at the bottom.
- Once it starts to thicken add ghee in intervals amy be a tbsp or 2.Keep scraping the milk solids and keep stirring.
- Cook until color starts to change to golden.
- Finally add remaining ghee.
- Cook until ghee is absorbed fully. It will start to leave sides of the kadai and also comes together like a mass.
- It will be thick but flowing, switch off at this stage as it tends to thicken after cooling down. Do not cook further.
- After cooling for few mins see the the consistency,its thick and spoonable.
- Homemade delicious therattipaal ready!
Video
Notes
- Always use fresh milk and curd. You can use any condensed milk that is homemade or storebought.
- Make sure to keep stirring to avoid burning at the bottom.
- You can slightly grease the pan with water before you start to avoid sticking. I used a bronze kadai and it was very heavy bottomed so had issues burning at the bottom.
- Do not let the mixture dry out, and do not cook for more time as it will become hard like candy.
- Switch off when its still goey and comes together as a mass, as it tends to thicken after cooling down.
How to make Therattipal Recipe
1.To a kadai add condensed milk.
2.Add milk to it.Keep the flame in low.
3.Mix well until its blended well.
4.Milk and condensed milk should be mixed well.
5.Let it start to boil.
6.Once it starts to boil add curd to it.
7.It starts to curdle.
8.Cook in low flame, it will start to thicken. Keep stirring to avoid burning at the bottom.
9.Once it starts to thicken add ghee in intervals amy be a tbsp or 2.Keep scraping the milk solids and keep stirring.
10.Cook until color starts to change to golden.
11.Finally add remaining ghee. Therattipal is almost ready.
12.Cook until ghee is absorbed fully. It will start to leave sides of the kadai and also comes together like a mass.
13.It will be thick but flowing, switch off at this stage as it tends to thicken after cooling down. Do not cook further.
14.After cooling for few mins see the the consistency,its thick and spoonable. Homemade delicious therattipaal ready!
Delicious Therattipaal ready!
Expert Tips
- Always use fresh milk and curd. You can use any condensed milk that is homemade or storebought.
- Make sure to keep stirring to avoid burning at the bottom.
- You can slightly grease the pan with water before you start to avoid sticking. I used a bronze kadai and it was very heavy bottomed so had issues burning at the bottom.
- Do not let the mixture dry out, and do not cook for more time as it will become hard like candy.
- Switch off when its still goey and comes together as a mass, as it tends to thicken after cooling down.
- You can add a pinch of cardamom powder for flavour.
- Keep stirring, else it will burn at the bottom changing the color of the sweet itself.
Variations
- You can skip milk and use just condensed milk and curd to make therattipal but it will be very sweet. If you like more sweet then you can try this way.
- You can try the traditional method of therattipal by simmer 1 litre milk until it reduces to 1/4th then adding 1/2 cup sugar or jaggery to it.
Serving & Storing Suggestion
You can serve it as such warm or hot. You can serve it along with any savory snack like bajji, bonda etc for evening tea.
It keeps well in room temperature for 2 days and in fridge for about a week.
FAQs
1.Which vessel is perfect for making therattipal?
Any heavy bottomed vessel will be perfect. I used my bronze kadai, if you don’t have it use any heavy bottomed steel kadai or nonstick if you prefer.
2.When should I stop cooking?
It will be thick but flowing and leaves the sides of the kadai. It will still be sticky but will thicken after cooling down.So switch of at this stage.
3.What can be done to avoid sticking at bottom?
You can rinse with water before adding condensed milk and milk. This helps to reduce sticking.
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