October 21, 2014

Thiripagam Sweet (An Authentic Delicacy of Tirunelveli)

This is a rich and delicious sweet native to Tirunelveli. It is a mandatory sweet made here during marriages and Thalai Diwali.  For the first time I tasted this when my friend gave it as a Diwali Sweet to me  5 years back, It was yummy!!. I got the recipe from her mom and started doing that. This Thiripagam has three major ingredients and hence got that name. It has the blended taste of Mysorepak, Kajukathli and Palkova. In marriages, a table spoon of thiripagam is wrapped in butterpapers and served to all.


Also see  Classic: Thengai Theratipal


Ingredients for making Thiripagam:


Powdered cashew
Besan flour






Saffron in milk





WholeMilk 1 litre

 Besan Flour 2 cups

 Ghee 4 cups

 Sugar 4 cups

 Cashew 1 cup full

 Saffron 4 strings 

(soak in a table spoon of warm milk) 

Cardamon powder 1/2 tea spoon

Edible camphor just a quarter of a pinch (Pachai Karpooram)



How to make Thiripagam?

Take a heavy bottomed Pan. Boil the milk till it becomes 1/2litre. Add the sugar and keep boiling.

When the milk and sugar thickens add the besan flour and stir continuously without lumps.

Keep adding ghee and stir.

At one stage the whole mixture turns out like halwa changing colour to light brown without sticking to the sides of the pan.

Now powder the cashews , Saffron and Cardamon   and add to it and stir just for 30 seconds.

Remove it from the stove. Add edible camphor.



  1. Thank you very much for the recipe. came out very well.

  2. Lakshmi Raghuraman2 June 2016 at 19:15

    Do we have to fry the besan?