Skip to main content

Thiribagam (Three in one delight) - Tirunelveli dessert with besan flour, cashew and badam

Thiribagam is a popular dessert in Tirunelveli. This thiribagam is made from besan flour, cashew 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 palkova. Hence it is called as Thiribagam.



Similar Sweet Recipes

Here is the video link for Thiribagam 



Thiribagam (Three in one delight) Recipe Details


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 cup ghee
  • 1/2 tsp saffron
  • a pinch edible camphor

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 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 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 1/2 cup of ghee to the mixture and stir it continuously till bubbles are formed. 

Add the next 1/4 cup ghee and stir well 



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





7. Scrape the sides well and stir it continously. This is the correct stage to switch off the flame. It should be like dosa batter. Keep as it is in the kadai. 


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




9. Enjoy this easy and tasty Thiribagam for this Diwali with your family. 


Serve this sweet along with thenkuzhal and a cup of filter coffee. 




Labels:

Comments

  1. Unknown2 May 2018 at 22:21

    Yummm

    ReplyDelete
  2. Senthilkumar Gopu26 October 2019 at 15:34

    Tried Thiribagam today for Diwali special and it came out very well. Step by step method helped a lot. We are trying it out for first time and it was delicious
    Shared with friends and relatives. Please continue to share more items as usual

    ReplyDelete

Post a Comment

Popular posts from this blog

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 
Post a Comment
Read more

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St
Post a Comment
Read more

Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination. This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the
Post a Comment
Read more

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.
Post a Comment
Read more

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a
Post a Comment
Read more

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha
Post a Comment
Read more

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru
2 comments
Read more

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step
Post a Comment
Read more

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b
2 comments
Read more

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro
Post a Comment
Read more