Thirupagam recipe|திருபாகம் in Tamil is a popular sweet of Tirunelveli district in Tamilnadu, made using Gram flour, milk, sugar, ghee, and cashew nuts as main ingredients. Thirupagam is the consistency of halwa but tastes like Mysore pak cashew burfi.
I have heard about this popular sweet a lot, but never tried or tasted it. A few days back while I was talking to a friend, she was telling me about this Thirupagam. I started craving that when I read the recipe which I bookmarked from here many years ago. I was thrilled to see the outcome of the recipe and Thirupagam turned out amazingly well. I loved the taste and texture of the sweet. This sweet stays good at room temperature for a day and in the refrigerator for 4-5 days.
A must-try Diwali recipe for guests, a different one from the usual payasam recipe. Also, check out our collection of Diwali recipes from Jeyashris kitchen
Thirupagam recipe
Ingredients
- ½ cup besan | gram flour | Kadalai maavu
- ½ cup milk
- 1/3 cup cashew nuts
- 1 cup sugar
- 1/3 cup ghee you can add ½ cup too
- Edible camphor Tiny mustard size optional
Instructions
- Sift 1/2 cup gram flour. This is to get a smooth texture of the flour.
- Powder 1/3 cup cashew nuts and keep aside. Always ensure that the cashew are in room temperature while pulsing them.
- Add few strands of saffron in a pan. Do not switch on.
- Add in the 1/2 cup milk. I used raw milk. If using boiled milk, do not add hot milk. Ensure the milk is in room temperature.
- Add the sifted besan to this.
- Mix well without any lumps.
- Add 1 cup sugar to this. Mix well.
- Switch on the pan.
- Cook this in a low flame.
- Stir well for 10 minutes in low flame.
- Initially the mixture will be thin and slowly it will get thickened once it gets cooked.
- Start adding ghee in regular intervals, i added 1/3 cup of ghee, you can add 1/2 cup of ghee too.
- Now add the cashew powder this.
- Mix well and cook for 2 minutes.
- Add in a mustard seed size of edible camphor to this and mix well
- Thirupagam is ready.
Video
Notes
- Sift 1/2 cup gram flour. This is to get a smooth texture of the flour.
- Powder 1/3 cup cashew nuts and keep aside. Always ensure that the cashew are in room temperature while pulsing them.
- Add a few strands of saffron to a pan. Do not switch it on.
- Add in the 1/2 cup of milk. I used raw milk. If using boiled milk, do not add hot milk. Ensure the milk is at room temperature.
- Add the sifted besan to this.
- Mix well without any lumps.
- Add 1 cup of sugar to this. Mix well.
- Switch on the pan.
- Cook this on a low flame.
- Stir well for 10 minutes on low flame.
- Initially, the mixture will be thin and slowly it will get thickened once it gets cooked.
- Start adding ghee in regular intervals, I added 1/3 cup of ghee, you can add 1/2 cup of ghee too.
- Now add the cashew powder.
- Mix well and cook for 2 minutes.
- Add a mustard seed size of edible camphor(if adding) to this and mix well.
- Thirupagam is ready.
- Thirupagam stays good for 2 days at room temperature.
- You can refrigerate the Thirupagam, and before serving, heat using the double boiler method.
