Thiribagam (Three in one delight)



Thiribagam (Three in one delight)

Thiribagam is a popular dessert in Tirunelveli. This thiribagam is made from besan flour, cashew powder, badam powder, sugar, milk and ghee.
Edible camphor and saffron are used for adding flavour. This traditional homemade dessert is wrapped up in a piece of butter paper and served.
This sweet has a combination of three major sweets kajukatli, mysurpa and badam burfi. Hence it is called as Thiribagam.


Thiribagam is a popular dessert in Tirunelveli. This thiribagam is made from besan flour, cashew powder, badam powder, sugar, milk and ghee. Edible camphor and saffron are used for adding flavour. This traditional homemade dessert is wrapped up in a piece of butter paper and served. This sweet has a combination of three major sweets kajukatli, mysurpa and badam burfi. Hence it is called as Thiribagam.





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Prep time : 15 minutes
Cook time : 20 minutes
Category :  Dessert
Yield: 35 to 40 pieces
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup besan flour
  • 1 cup milk
  • 2 cups sugar
  • 1 cup cashew nuts
  • 1/4 cup badam
  • 1 cup ghee
  • 1/2 tsp saffron
  • a pinch edible camphor
Cooking Directions

  • Sieve the gram flour without any lumps. Boil the milk and allow them to cool completely. Take the saffron and edible camphor in a small bowl. Measure and keep all the ingredients ready for the thiribagam. 
  • Add the badam and cashewnuts in a big jar and powder them coarsely. It should be in powdered form not like a paste. 
  • Combine the sugar and milk in a broad non stick kadai and cook in low flame for 6 to 7 minutes or till it reaches one string consistency. 
  • Now add the besan flour gradually with your left hand , stirring continuously with your right hand to prevent from lumps forming. 
  • Add 3/4 cup of ghee to the mixture and stir it continuously till bubbles are formed. At one stage the colour changes, then add the remaining ghee and powdered cashew badam. Mix it well and switch off the flame. The consistency should be like dosa batter. Add the edible camphor and saffron to it. Keep as it is in the kadai. After 10 minutes it gets thick like badam halwa. 
  • Take 1 to 1.5 tbsp of the sweet mixture and keep it in the center of the butter paper and wrap it. 

Thiribagam (Three in one delight) with step by step photos


1. Sieve the gram flour without any lumps. Boil the milk and allow them to cool completely. Take the saffron and edible camphor in a small bowl. Measure and keep all the ingredients ready for the thiribagam. 





2. Add the badam and cashew nuts in a big jar and powder them coarsely. It should be in powdered form not like a paste. 




3. Combine the sugar and milk in a broad non stick kadai and cook in low flame for 6 to 7 minutes or till it reaches one string consistency. 




4. Now add the besan flour gradually with your left hand , stirring continuously with your right hand to prevent from lumps forming. 




5. Add 3/4 cup of ghee to the mixture and stir it continuously till bubbles are formed. 




6. At one stage the colour changes, then add the remaining ghee and powdered cashew badam mixture. Stir it well. 




7. Scrape the sides well and stir it continously.  Add the edible camphor and saffron to it. (Be careful when adding edible camphor, because it will entirely change the taste of the sweet if you add more than a pinch). 





8. This is the correct stage to switch off the flame. It should be like dosa batter. Keep as it is in the kadai. 



9. After 10 minutes it gets thick like badam halwa. In the meantime, grease a plate or tray with little ghee. Cut the butter papers. Grease a table spoon with little ghee. Next, slowly transfer this mixture to the greased plate. 



10. Take 1 to 1.5 tbsp of the sweet mixture and keep it in the center of the butter paper and wrap it.


11. Enjoy this easy and tasty Thiribagam for this Diwali with your family.  Serve this sweet along with thenkuzhal and a cup of filter coffee. 



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