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Teratti Paal - Mother of all Tambram sweets in Diwali Blogging - III

Continued from Diwali Blogging- I and II It's not like I've been going crazy cleaning and cooking. Nankhatais were made almost 10 days ago. Khajas were made last Sunday. Then there was a big break. My domestic help fell ill and I managed whatever cleaning I could do by myself...I can see all my frie

Ingredients
  

  • 1.5 milk L Whole cow ' s
  • 1 cup sugar
  • 1 tsp ghee

Dudhi Halwa

  • 1 tsp ghee
  • 1 tbsp beetroot grated (for colour - optional)
  • 1 cup milk whole
  • 1/2 cup sugar
  • 100 gms Khoya (solidified milk)
  • Pinch nutmeg freshly grated

Instructions
 

  • Take an absolutely clean kadai / wok. Non stick variety is better. Pour the milk. Bring it to a boil and then keep the flame on minimum. Let the milk simmer for around 25-30 minutes. You cna leave a wooden ladle into the wok, so that the milk does not overflow.
  • Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.
  • After around 25 minutes, you notice that the milk has thickened to a thready consistency. At this point add the sugar and keep stirring. It will take another 15 minutes or so, until the sugar and milk have turned into a semi solid consistency with no liquid floating around.
  • Turn off the flame. Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.
  • The subtle taste of this one is to be experienced. But I shall try and explain. Its rough, granular, mildly fragrant from the milk and sweet of course.
  • Recipe for Dudhi Halwa is here.
  • In a pan, take a tsp of ghee. Put in the grated dudhi and beetroot. Saute for 2-3 minutes.
  • Add the sugar and the milk to the dudhi. Boil them together for around 10 minutes until the dudhi is soft and cooked.
  • Put in the khoya, grated nutmeg and keep stirring vigourously until all the water / milk has evaporated. This will take atleast 15 minutes. The fudge will be a pale pink colour and will collect into a ball in the corner of the pan. Take it off the flame.
  • Remove it into a deep dish. Flatten well with spatula. Once it has cooled a bit, chill it in the refrigerator for 30 minutes. Remove and cut into desired shapes.
  • This is a very quick and yummy, all Indian dessert. If you don't get Khoya, condensed milk should work fine too. Serve it warm with a scoop of vanilla icecream and your guests will be licking the spoon (and the bowl) clean!.