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

Thengai Therattipal Recipe – Easy 30-Min Coconut Jaggery Sweet with Palm Jaggery

Thengai Therattipal is a traditional South Indian coconut jaggery sweet made with fresh coconut, palm jaggery, and moong dal. This easy festival sweet can be prepared in under 30 minutes and is commonly made during Deepavali and special occasions in Tamil Nadu.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dessert, sweets
Cuisine: south indian, Tamil Nadu
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sliced fresh coconut approx. 250 g
  • 200 gms palm jaggery karupatti
  • 4 tbsp moong dal approx. 60 g
  • 5 tbsp ghee
  • ¼ cup water for grinding
  • 1 tbsp water for melting jaggery
  • 8 - 10 Nos cashew nuts
  • 2 tbsp ghee add gradually while cooking
  • ¼ tsp cardamom powder optional

Equipment

  • 1 heavy botton kadai

Method
 

  1. Add palm jaggery and 1 tbsp water to a pan. Heat until melted. Strain the jaggery syrup to remove impurities and keep aside.
  2. Dry roast moong dal until the color slightly changes and aroma comes. Cool completely and grind into a fine powder.
  3. Add sliced coconut, moong dal powder, and ¼ cup water into a mixer. Grind coarsely (about 90% ground, not a fine paste).
  4. Heat 1 tbsp ghee in a pan and roast cashew nuts until golden. Keep aside.
  5. In the same pan, add the ground coconut mixture. Add ¼ cup water and cook for about 5 minutes until the water evaporates. this step removes the raw smell of coconut
  6. Pour the strained jaggery syrup into the coconut mixture and stir continuously.
  7. Add ghee little by little while stirring continuously until the mixture thickens to a halwa consistency.
  8. Add roasted cashews and cardamom powder. Mix well and switch off the flame.
  9. Transfer to a bowl and serve warm

Notes

  • Do not over roast the moong dal, otherwise the taste will change.
  • Grind the coconut mixture coarsely for the correct therattipal texture.
  • Keep stirring continuously after adding jaggery syrup to avoid sticking.
  • Palm jaggery gives traditional flavor and color.
  • You can cook a little longer if you want barfi consistency.