Thirattipaal / Milk Halwa

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When summer is attaining its pinnacle best already in Madras , it is not only us humans who get roasted . It takes a toll on other sentient beings such as fruits , vegetables and especially diary products. Yes packaged milk , if not refrigerated properly , especially during summer can go Kaput!
So in such situations most of us would either throw it away or the north Indians generally make paneer out of it. But my grandmum had a swell idea to make use of it. She’d make halwa out of it , in Thamizh it is called as Thirattipaal , and it is most commonly known as “Kalakand“.

SYNOPSIS

When you boil the milk on medium heat , it starts curdling and you’ll see small threads of fat and water separations.

Take a wok , on medium heat , add 1/4 cup of water , water helps prevent the milk getting burnt at the bottom and also you will not see any milk residues once the thirattipaal attains its consistency.

Now add the curdled milk and boil it until all the water gets evaporated , this took me about 20 minutes. Half way through the process add 75 grams of sugar or 40-50 grams of jaggery. I added sugar. Keep stirring this continuously , or else the bottom of the wok might burn. Once all the water is evaporated and only milk solids remains ,add saffron strands and 1/4 tsp of cardamom powder. Mix and take it off the heat.

The beauty of this sweet is , it does not require ghee , the fat present in the milk will help it form into one big ball.

If refrigerated it’ll stay good for 3 days .

Thirattipaal/Kalakand

Summary

  • Cuisine: south indian
  • Course or type: appetizer
  • Cooking Technique: Boiling
  • Preparation Time: 20 minutes
  • Difficulty: medium

Ingredients

1/2 litre curdled milk
75 grams sugar
1/4 cup water
1/4 tsp cardamom powder
strands saffron

Steps

  1. Take a wok , on medium heat , add 1/4 cup water , add the curdled milk and boil it on low heat until the water evaporates . Keep stirring , stirring makes it cook evenly and also you can avoid burning the milk.
  2. Half way through the process or when there is little water left , add sugar and mix .
  3. Once the water is evaporated , stir the milk solids vigorously with a spoon , so that it becomes soft and not too dry. It will become like a ball and it will leave out oil on its sides , there will not be any milk residue in the wok. Take it off the heat.
  4. Add cardamom powder and saffron to this .

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