Home Deepavali Thirupagam recipe, திருபாகம்

Thirupagam recipe, திருபாகம்

by Jeyashris Kitchen
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Thirupagam

Thirupagam | 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 in 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. Few days back while i was talking to a friend, she was telling me about this Thirupagam. I started craving for 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 in 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.

Thirupagam

Thirupagam recipe

Thirupagam | 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 in the… Sweet Thirupagam recipe, thirupagam recipe in tamil, how to make thirupagam, popular tirunelveli sweet, thirupagam seivadu eppadi Indian Print This
Serves: 4-5 Prep: Cook: Cuisine: Indian
Category: Sweet Author: Jeyashri suresh
Nutrition facts: Sweet calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Besan| kadalai maavu | gram flour ½ cup
  • Milk ½ cup
  • Cashew nuts 1/3 cup
  • Sugar 1 cup
  • Ghee 1/3 cup (you can add ½ cup too)
  • Edible camphor a tiny pinch (mustard size, Optional)

Description

Thirupagam | 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.

  • 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.

Notes

1. Thirupagam stays good for 2 days in room temperature. 2. You can refrigerate the Thirupagam, and before serving, heat using double boiler method.

  • Sift 1/2 cup gram flour. This is to get a smooth texture of the flour.
Mysore pak
  • Powder 1/3 cup cashew nuts and keep aside. Always ensure that the cashew are in room temperature while pulsing them.
Thirupagam
  • 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.
Thirupagam recipe
  • Add 1 cup sugar to this. Mix well.
  • Switch on the pan.
  • Cook this in a low flame.
Thirupagam
  • Stir well for 10 minutes in low flame.  
  • Initially the mixture will be thin and slowly it will get thickened once it gets cooked.
Thirupagam recipe
  • Start adding ghee in regular intervals, i added 1/3 cup of ghee, you can add 1/2 cup of ghee too.
Thirupagam recipe
  • Now add the cashew powder this.
  • Mix well and cook for 2 minutes.
  • Add in a mustard seed size of edible camphor(if adding) to this and mix well.
Thirupagam recipe
  • Thirupagam is ready.
  • Thirupagam stays good for 2 days in room temperature.
  • You can refrigerate the Thirupagam, and before serving, heat using double boiler method.
Thirupagam

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