Thirattupal

A must in some south Indian weddings This is a Sanjeev Kapoor exclusive recipe.

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Ingredients list for Thirattupal

Boil milk in a wide and shallow kadai. Reduce heat and continue to simmer. Grind cardamom with one tablespoon sugar to a fine powder.
Keep skimming the sheet of cream that forms on the surface of the simmering milk and reserve in a bowl. When the milk has reduced to half the original quantity, add sugar and cardamom powder. Continue simmering to reduce the milk further, stirring continuously with a spatula.
As the milk starts solidifying, add the skimmed cream and jaggery. Stir and continue cooking till it melts and combines well. Sprinkle camphor powder, mix well and serve. You can also store this in a sterilized bottle for a few days.