- Pre time: 05 mins
- Cooking time: 25 mins
- Serves: 10
Ingredients for making Thiripagam:
- Besan Flour 1 cup
- Milk with fat 2 cups
- Sugar 1 and 1/2 cups
- Cashew Powder 1 cup
- Ghee 3/4 cup
- Saffron strings 6 to 8 soaked in 1/4 cup of warm milk
- Edible Camphor / Pachai Karpooram a small pinch
How to make Thiripagam?
Heat a heavy bottomed pan and keep in mild flame.
Dry roast the Besan Flour for 3 minutes without burning it.
Pour the milk in to it and stir continuously breaking the lumps.
When the stuff thickens like a paste add the sugar and stir well.
The stuff now becomes watery and again will start becoming thick.
Add the soaked saffron milk.
Start adding the ghee right from now at intervals.
Keep stirring till the stuff becomes thick like paste again.
Add the cashew powder, stir well and also add the last lot of ghee.
When the Thiribagam is in the thick flowing consistency and not sticking to the pan add the edible camphor and switch off the pan.
It will reach the right consistency once it becomes cool.