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Thirattupal - Coconut moong dal & Jaggery dessert - Tirunelveli Thirattupal

Tirunelveli special - Thirattupal 

Thirattupal is an all time favourite sweet in our family. This sweet is Tirunelveli's famous traditional dish prepared with coconuts, moong dals, jaggery, milk and ghee. This is a healthy and tasty sweet with very less ghee.


Thirattupal is an all time favourite sweet in our family. This sweet is Tirunelveli's famous traditional dish prepared with coconuts, moong dals, jaggery, milk and ghee. This is a healthy and tasty sweet with very less ghee. The secret to making perfect Thirattupal lies in the quality of the fresh coconuts and good quality jaggery. The tricky part in this sweet is cooking it to the right consistency. Cooking the coconut, moong dal paste in jaggery mixture with very less time will make this sweet sticky. We have to stir it continuously for perfect results. Making this thirattupal always takes me back to the school days in my life because my mom frequently make this delicious sweet for us.


The secret to making perfect Thirattupal lies in the quality of the fresh coconuts and good quality jaggery. The tricky part in this sweet is cooking it to the right consistency. Cooking the coconut, moong dal paste in jaggery mixture with very less time will make this sweet sticky. We have to stir it continuously for perfect results. Making this thirattupal always takes me back to the school days in my life because my mom frequently make this delicious sweet for us.


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Prep time : 30 minutes
Cook time : 1 hour
Yield : 500 grams
Category : Dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 big coconut
  • 1/4 cup split moong dal
  • 250 grams jaggery
  • 300 ml cow's milk
  • 7 tbsp ghee
Cooking Directions 
  • Crack the coconut and grate the coconut using a hand grater. Place a big plate or sheet under the grater and turn your coconut around and around and grate the coconut finely. Grate both the halves finely. Do not add any solid coconut pieces.
  • Heat a pan and dry roast the moong dal till you get a nice aroma. Switch off the flame and allow them to cool.
  • Take a big mixer jar and add the coconut gratings and roasted moong dal. Add little water and grind it to a smooth paste. 
  • Add the grated jaggery, ground coconut paste and cow's milk in heavy broad kadai. Keep on low flame and stir it continuously until the jaggery melts. 
  • Cook the coconut mixture until thick. Add ghee and stir it continuously. Cooking the coconut mixture on low flame with frequent stirs for prolonged time will give you the perfect consistency. After 30 minutes, the sweet
  • will start to become thick and slightly brown.
  • When you see ghee leaves on the sides of the thirattupal switch off the flame. Keep it in the kadai for a few minutes and transfer it to the greased container. 


Thirattupal with step by step photos



1. Crack the coconut and grate the coconut using a hand grater. Place a big plate or sheet under the grater and turn your coconut around and around and grate the coconut finely. Grate both the halves finely. Do not add any solid coconut pieces.






2. Heat a pan and dry roast the moong dal till you get a nice aroma. Switch off the flame and allow them to cool.



3. Take a big mixer jar and add the coconut gratings and roasted moong dal. Add little water and grind it to a smooth paste. 


4. Add the grated jaggery, ground coconut paste and cow's milk in heavy broad kadai. Keep on low flame and stir it continuously until the jaggery melts. (If you have any impurities in jaggery dissolve them in a small pan with little water and filter it. Then add it to the kadai. My jaggery won't have any impurities so I have added directly to the coconut mixture).


5. Cook the coconut mixture until thick. Add ghee and stir it continuously. Cooking the coconut mixture on low flame with frequent stirs for prolonged time will give you the perfect consistency. After 30 minutes, the sweet
will start to become thick and slightly brown.


6. When you see ghee leaves on the sides of the thirattupal switch off the flame. Keep it in the kadai for a few minutes and transfer it to the greased container. Enjoy this thirattupal with your family. 


Notes

1. Use fresh coconuts for this sweet. Pagu vellam gives you the perfect taste and colour for this sweet.
2. Use heavy bottomed kadai. If you do not have cow's milk then you can use aavin nice(blue) or milk with 2% fat in it. The heavy cream, milk won't taste good for this sweet.
3. When roasting the moong dal do not brown them. It should be roasted till you get a nice aroma.

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