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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
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Ingredients Method Notes

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

Method
 

  1. 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.
  2. Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.
  3. 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.
  4. Turn off the flame. Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.
  5. 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.
  6. Recipe for Dudhi Halwa is here.
  7. In a pan, take a tsp of ghee. Put in the grated dudhi and beetroot. Saute for 2-3 minutes.
  8. Add the sugar and the milk to the dudhi. Boil them together for around 10 minutes until the dudhi is soft and cooked.
  9. 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.
  10. 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.
  11. 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!.

Notes

Here's the list of Diwali goodies -.
Sweet and Savoury Nankhatai
Spicy Khajas
Baked Karanjis
Teratti Paal
Dudhi Halwa
Gulab Jamun
Wishing you and your families a wonderfully JOYOUS DIWALI with good health and prosperity.
Tags: South Indian, Tambram cooking, Indian, milk sweet, festival food, teratti paal, karanji, nankhatai, khaja, Saffron Trail, Recipe, Food, Indian food blog, Healthy eating, Healthy living,Mumbai, India.