Thiratupaal
Ingredients
Milk – lots of it (at least 1.5 to 2 litres)
Sugar/Jaggery
Get Cooking!
1. In a huge thick bottomed vessel (preferably non-stick 
), pour in the milk. The size of the vessel should be such that it can contain twice the amount of milk taken such that the milk does not boil over and spill or splatter around.
2. On a low heat, boil the milk taken stirring occasionally to avoid browning.
3. When the milk mostly solidifies, add sugar/jaggery amounting to about ¾ths the amount of solidified milk in the vessel.Mix it in well.
4. Keep heating this stirring now and then till the mixture gets solidified and bubbles up.
Tips
Some add cardamom powder but I personally prefer just this as it tastes pretty yummy 
Typically a good dish to prepare in a slow cooker. A sweet that does not require much attention just the occasional stirring Just right for lazy bones like me
8 comments so far
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looks perfect and delicious.. never made it this way.. i know only microwave method..
I didn’t know you can add jaggery, I thought it was always sugar. Also, I remember my mom used to put a really small plate at the bottom of the vessel when she heats the milk so that the milk does not boil over.
Amma told me that it has always been jaggery that she has used. Since we had a lot of sugar at home, asked her if I can use that and she said go ahead
That is a nice tip to put in a plate. Thanks A-kay!
It looks so delicious Apar..:)
Siri
The Thiratupaal looks really lazy and yummy. I have a little doubt in mind, you blog stats and visitors so far show different figures, is that an anomaly?
Oooh nice! I got to try the version with jaggery, it never occured to me… very pretty.
Fantastic! U have patience.. I love this sweet, simple and tasty:)
this looks so yummy