ஸ்ரீவில்லிபுத்தூர் ஸ்பெஷல் திரட்டுப்பால் / சுவையான பால்கோவா சூப்பரா செய்யலாம்

Ingredients
• ½ ltr full fat milk (whole milk)
• 4 tbsp powdered jaggery

Method

1. Take a wide deep bottomed pan. Start stirring with a wooden spoon once it starts to boil.
2. Keep stirring with a wooden spoon. Keep the flame on medium high. If the milk starts foaming too much, reduce the flame. But keep stirring so the milk doesn’t burn. Also keep scraping the sides once in a while.
3. The milk will slowly start to thicken.
4. After about 20 to 30 minutes, the milk would have thickened considerably. It would resemble thick cream and will start bubbling vigorously. The mixture will also start sticking to the pan. Add in 4 tbsp of powdered jaggery.
5. Once you have added the jaggery, immediately lower the flame. Jaggery burns fast. Keep stirring for 5 minutes until very thick. Switch off the flame.
6. Remove the pan to the kitchen counter and start mixing the thirattupal mixture with a spatula. Use a folding motion to mix. Keep mixing until it’s warm. It’s important for achieving the sandy texture.
7. Our special thirattupal is ready.
NOTES
#Do not be tempted to add the Jaggery at the beginning. Jaggery will curdle the milk.
#You can reduce or increase the Jaggery quantity as per your taste.