Therattipal (Sweet made using jaggery and ground coconut) - Preparation time 20 mins.
Traditional sweet. This sweet is must during our marriage ceremony. Therattipal will be very yummy to taste. Mom used to make this sweet when she end up on more coconut. Select the medium thick endosperm deposit i.e. coconut flesh (not too tender or hard) because it might become paste or oily. Mostly when the shelly is slightly brownish and cream colour it will be a medium tender one. Freshly ground coconut will be best for this sweet dish. It is simple and easy to make. As i used to say try in very little quantity and taste.
Do you know ?
Coconut is a drupe and not a nut. Consist of 3 layers named exocarp, mesocarp which makes husks and endocarp which contains deposits of cellular layer of endosperm that is edible portion. Contains more water when tender when compared to mature state. Dried coconut is called copra. Every coconut contains 3 germination pores.
Ingredients:-
Half coconut - grated and ground to coarse paste. Use water to grind only it is required.
Jaggery - 1 cup or 150 gms(melt the jaggery remove the dirt and boil to thick syrup)
Cardamon - 2 (powdered/finely crushed)
Ghee - 2 tbsp
Cashew nut - 5 (break to small pieces)
Preparation method:-
In a heavy bottom kadai or vessel add jaggery syrup, powdered cardamon, ground coconut. Mix well and keep in medium flame.
Keep stirring continuously else it will stick to bottom and get burned.
When all the water content is evaporated this will become thick.
Now add the chopped cashew nut and ghee. When all the ingredients are mixed. Switch of the flame and transfer to some bowl.
It will become bit more thick when it comes to room temperature.
Very tasty and healthy dish for kids. Elder people can take in limited quantity.
Traditional sweet. This sweet is must during our marriage ceremony. Therattipal will be very yummy to taste. Mom used to make this sweet when she end up on more coconut. Select the medium thick endosperm deposit i.e. coconut flesh (not too tender or hard) because it might become paste or oily. Mostly when the shelly is slightly brownish and cream colour it will be a medium tender one. Freshly ground coconut will be best for this sweet dish. It is simple and easy to make. As i used to say try in very little quantity and taste.
Do you know ?
Coconut is a drupe and not a nut. Consist of 3 layers named exocarp, mesocarp which makes husks and endocarp which contains deposits of cellular layer of endosperm that is edible portion. Contains more water when tender when compared to mature state. Dried coconut is called copra. Every coconut contains 3 germination pores.
Ingredients:-
Half coconut - grated and ground to coarse paste. Use water to grind only it is required.
Jaggery - 1 cup or 150 gms(melt the jaggery remove the dirt and boil to thick syrup)
Cardamon - 2 (powdered/finely crushed)
Ghee - 2 tbsp
Cashew nut - 5 (break to small pieces)
Preparation method:-
In a heavy bottom kadai or vessel add jaggery syrup, powdered cardamon, ground coconut. Mix well and keep in medium flame.
Keep stirring continuously else it will stick to bottom and get burned.
When all the water content is evaporated this will become thick.
Now add the chopped cashew nut and ghee. When all the ingredients are mixed. Switch of the flame and transfer to some bowl.
It will become bit more thick when it comes to room temperature.
Very tasty and healthy dish for kids. Elder people can take in limited quantity.
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