Thengai Therattipal is a traditional South Indian sweet made primarily from coconut and jaggery. It’s a simple yet delicious dessert often prepared during festivals, special occasions, or as a quick offering in temples. The dish's flavor is rich, with the natural sweetness of jaggery blending beautifully with the coconut.
Thengai Therattipal is a traditional South Indian sweet made primarily from coconut and jaggery. It’s a simple yet delicious dessert often prepared during festivals, special occasions, or as a quick offering in temples. The dish's flavor is rich, with the natural sweetness of jaggery blending beautifully with the coconut.
Ingredients
For Coconut Halwa ( Thengai Therattipal ) you need to grind the following ingredients:
- 2tbsproasted chana dal
- 3green Cardamom pods
- 2cupgrated coconut
- 1/4cuprice flour
- 1cupJaggery powder
- 1cupwater
- pinchof salt
To make Coconut Halwa ( Thengai Therattipal)
- 3tbspGhee
- Few raisins and cashews
- Cashews for garnishing
How to make Coconut Halwa ( Thengai Therattipal )
Paste for Coconut Halwa
In a mixie jar, put roasted chana dal, green cardamom pods, grated coconut, rice flour, jaggery powder, water and pinch of salt.
Make a fine paste.
Heat a kadhai or pan , add ghee followed by frying few raisins and cashews. Once the dryfruits are fried well pour the mixture from the mixie jar. Keep the flame low at this time to avoid burning.
Stir continuously till it leaves the bottom of the pan. This will take around 7-8 min.
Once it leaves the bottom, switch off the flame. Coconut halwa is ready to offer or serve.
Put in a serving bowl and garnish with cashews.
The final consistency becomes semi-solid, like a soft fudge.
Tips & Tricks
Freshly grated coconut enhances the flavor and texture of the dish. If using frozen coconut, ensure it's thawed completely before use.
Cook the coconut and jaggery mixture on a low flame, stirring continuously to avoid burning or sticking. It also helps in blending the flavors well and ensures the jaggery melts evenly.
The final consistency should be semi-solid, like a soft fudge. If it becomes hard, add 1 tbsp coconut milk ( vegans ) or whole cream milk
For a more traditional version, whole milk works well. Boil and reduce the milk to intensify the flavor before adding coconut and jaggery. ( Do this after frying dryfruits in ghee)
Store the thengai therattipal in an airtight container at room temperature for a day or two, or in the refrigerator for longer. It tastes great warm or at room temperature.
Loading reviews...
Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and far. Lots of Love !!! ❤️ Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia