In chettinad Thirattipal was made for pillayar nonbu. They make pillayar in thirattipal and insert thiri(ilai-means new 21 thread taken from new towel) and then light the thiri. Elderely person in the house
gives these pillayars to every one in the house. Whether to eat it with the flame or without the flame is
their choice. They can also use karuppati instead of jaggery.
Few months back my thirattipal recipe is published in Hindu Grandmaa Recipe. For that recipe I used jaggery. Now inthis recipe I used ¾ cup sugar and ¼ cup jaggery. Now let us see the recipe.
- Milk – 1 litre
- Sugar – ¾ cup
- Karuppatti (or) Jaggery – ¼ cup
Dissolve the jaggery with little water and strain it. In a heavy bottomed vessel, add milk and boil. when the milk gets condensed to one third quantity add sugar and jaggery syrup and boil. Boil the mixture till it reduces in volume and kova texture is attained.
Adjust Jaggery and sugar ratio according to your taste.
Instead of sugar you can add jaggery or karuppatti
Switch off in the right texture or else it will be hard.