Monday, March 3, 2014
Thirattu Paal
This is a must item for the pillayar nombu that the chettiars celebrate.I have already blogged Elai mavu recipe.We usually take elai in elai mavu,but in some families they have the practice of taking elai in thirattu paal.But I guess that all will prepare thirattu paal for the function.If we intend to take elai in thirattu paal we have to make it little thicker to the consistency of paal gova.
Ingredients
Milk -1 litre (thick)
Sugar -1/2 cup (100 gms) If karupatti is alone used for sweetness -3/4 cup
Karuppatti –small piece (optional)
Salt-1 kallu (1/4 teaspoon)
Lemon juice-1 teaspoon (if you don’t have karupatti piece)
Yelakkai powder-1/2 teaspoon (optional)
Procedure
Bring the milk to nice boil.Add the salt piece.if you have karupatti add that.Now you can find the milk curding. Dont use ladle and break it.Allow it to curdle nicely.Keep the stove in medium so that it doesn’t catch at the bottom.Karupatti will help the milk to curdle and also give some flavor.But many now are fond of the white color.So sugar can be used for sweetness.If your milk doesn’t curdle add lemon juice or little bit of salt.After the milk has curdled nicely,you can use the ladle.Keep the stove in medium and make the water in the milk evaporate.If the thirattu paal is going to be used for elai evaporate all the water and bring it to the consistency of paal gova else switch of when there is not much water .The milk will get little thicker once it cools down.So it can be switched off little before.I usually don’t add cardamom but if you like the flavor it can be added.
note; If you are using karuppatti dissolve it in little water and heat it a bit.Then strain it using a metallic strainer if hot to remove impurities.
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