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Final Thengai Therattipal topped with cashews and almonds – Coconut Thirattupal sweet (தேங்காய் திரட்டுப்பால்)

Thengai Therattipal Recipe (Coconut Thirattupal)

A traditional South Indian sweet made with fresh coconut, palm jaggery, roasted moong dal, and ghee. Rich, soft, aromatic, and perfect for festivals or quick sweet cravings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 people
Course: Dessert, sweets
Cuisine: Indian, southindian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp moong dal
  • 1 cup (250 g) freshly grated coconut
  • 1 cup (250 g) palm jaggery
  • 1 tbsp rice flour optional
  • 3 tbsp ghee divided
  • 10 nos cashews
  • 10 nos raisins
  • 5 nos almonds scraped or chopped
  • 3 pods cardamom or cardamom powder
  • 1/2 cup Water as needed adjust as per consistency

Equipment

  • 1 heavy botton kadai

Method
 

  1. Roast 2 tbsp of moong dal on low flame until aromatic and golden. Cool and grind into a fine powder.
  2. Take 1 cup freshly grated coconut and 1 cup palm jaggery.
  3. Add the roasted dal powder, coconut, and jaggery to a mixer jar and grind lightly. Add water little by little and grind into a thick paste.
  4. Heat a pan with 2 tbsp ghee. Roast cashews, raisins, and almonds until golden. Remove and set aside.
  5. Add the remaining 1 tbsp ghee to the same pan. Add the ground paste.
  6. Cook on low flame, stirring continuously, until the mixture thickens and starts to come together and add a pinch of cardamom powder
  7. Add half of the roasted nuts and mix well.
  8. Add 1/2 tbsp ghee, mix again, and switch off the flame.
  9. Serve warm as a soft therattipal or pour into a tray, cool, cut, and enjoy as barfi. Top with the remaining nuts.

Notes

  • Adding rice flour helps the mixture bind better, especially if you’re setting it as barfi.
  • Use palm jaggery (karupatti) for the best taste and color.
  • Cook on low flame to avoid burning the coconut mixture.
  • Texture depends on how long you cook — soft for therattipal, thick for barfi.
  • Add ghee little by little for a richer flavor.