Thengai Therattipal - a delicious fresh coconut fudge made with jaggery!

Thengai Therattipal is a traditional sweet made with freshly grated coconut and jaggery. This used to be made by my Pershammai - Amma's Amma and Amma makes it in the same manner. The only difference being we do away with the filtering of the jaggery syrup since in Mumbai we get really good quality jaggery. This is very delicious and very similar to the Purnam that we make for Poorna Kozhukattai with just an additional step of pulsing the grated coconut.

Today is Meena's Taste Mantra's 1st year anniversary! A time to celebrate and rejoice and to be grateful to all the love and affection that you have bestowed on us in our this culinary journey. What way than to celebrate this wonderful occasion with a sweet that Amma fondly remembers the way her Amma used to make!

INGREDIENTS

1 cup Fresh Coconut, grated

1 cup Vellam | Gur | Jaggery, grated

1 tblsp Homemade Ghee | Clarified Butter

1/2 tsp Green Elaichi | Cardamom Powder

1/4 cup Water
8 to 10 Cashews, halves, roasted

METHOD

• In a mixie, pulse the grated coconut. Keep aside.
• In a thick bottomed kadhai, add water and grated gur. On medium flame, melt the gur.
• Once gur is melted, add ground coconut and continuously stir till it gets to a dough like consistency. This should take approximately 8 to 10 minutes. 
• Add elaichi powder, ghee and cashew. Mix well for 2 to 3 minutes. 
• Switch off the gas and transfer Thengai Therattipal to an air tight container.

Thengai Therattipal is a delicious sweet and you will really love it. This has to be consumed within 3 to 4 days since it is made with coconut. Thengai Therattipal can be prepared whenever you wish to sink into a divine delight! This is very easy to make and a spoonful of this is sure to get a content look on your face!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.