Over the years some of the traditional special dishes have
gone out of fashion that are no longer found in our homes Tirunelveli is known
for the delicious sweet "Halwa". But there are many forgotten recipe
of sweets which was prominent in Tirunelveli, which is my native. I remember
enjoying this special sweet called 'Thiripagam' during my teenage days. It used
to be available in LALA sweet shops wrapped in a butter paper. This is one of
the old forgotten recipes from Tirunelveli kitchen. but I wasn't clear about
this recipe. while surfing I got this recipe from here and here. I tried this
traditional sweet which is simply divine
and scrumptious is a treat for your tastebuds!
This sweet Thiripagam, – which means three parts, where the
name must have come from the three main ingredients – bengal gram flour, ghee
and milk. This sweet has an additional inclusion of milk to the besan with
oozing Ghee which melts in your mouth within seconds. In
addition to that Saffron and edible
camphor that gives flavour and has an
amazing aroma and makes this sweet unique. This dessert is shaped in rectangles or squares and
wrapped in butter paper make this sweet elegant and graceful looking. This
traditional sweet I bet these have to be everyone's favourite! Every
spoonful of this yummy delicacy is a sheer delight for Diwali occasion!
Ingredients for making Thiripagam:
Besan Flour 1 cup
Milk -2 cups
Sugar -1 1/2 cups
Ghee 3/4 cup
Saffron strings 6
to 8 soaked in 1/4 cup of warm milk Edible Camphor / Pachai Karpooram a small pinch
Method:
1.Sieve kadalai maavu/bengal gram flour and keep ready.Warm milk and mix
the saffron strands
2. In a bowl, mix the
sieved flour, sugar, 1/2 cup clarified butter and milk with saffron – without
lumps.
3.Heat a heavy bottomed pan and keep in mild flame. Pour the
milk mixer in to it and stir continuously breaking the lumps
4.Keep stirring till all sugar is dissolved and when it starts
boiling, simmer the burner The batter would reach a thicker consistency
5.Add the soaked saffron milk. Start adding the ghee right
from now at intervals.
6.Keep stirring till the stuff becomes thick like paste again.
OnceIt will reach the right consistency and not sticking to the pan add the
edible camphor and switch off the pan.
7.Spread the Thribagam in a greased plate and cut into
rectangular/square piece when warm
8.Take cookie sheets and cut into squares enough to fold the
thiripagam pieces
Place the piece inside the cookie sheet and fold into
beautiful squares. Thiripagam is ready
