Teratti Paal / Paalgova (Milk Fudge)
For all those who aren't familiar with this one - this recipe has only two ingredients - Milk and Sugar. Milk is boiled and boiled some more (read as at least 40 minutes per Litre) - to obtain a semi solid consistency after which sugar is mixed in until it melts and the milk and sugar come together as one. Weddings, auspicious occasions, poojas, nothing in my family is complete without this one sweet.
See more details in my blog post here: http://www.saffrontrail.com/teratti-paal-mother-of-all-tambram-recipe
Teratti Paal / Paalgova (Milk Fudge)
For all those who aren't familiar with this one - this recipe has only two ingredients - Milk and Sugar. Milk is boiled and boiled some more (read as at least 40 minutes per Litre) - to obtain a semi solid consistency after which sugar is mixed in until it melts and the milk and sugar come together as one. Weddings, auspicious occasions, poojas, nothing in my family is complete without this one sweet.
See more details in my blog post here: http://www.saffrontrail.com/teratti-paal-mother-of-all-tambram-recipe
Cooking Instructions
- 1
Take an absolutely clean kadai / wok. Non stick variety is better. Pour the milk. Bring it to a boil and then keep the flame on minimum. Let the milk simmer for around 25-30 minutes. You cna leave a wooden ladle into the wok, so that the milk does not overflow.
- 2
Please keep stirring off and on, so that as the milk thickens, it does not stick to the bottom.
- 3
After around 25 minutes, you notice that the milk has thickened to a thready consistency. At this point add the sugar and keep stirring. It will take another 15 minutes or so, until the sugar and milk have turned into a semi solid consistency with no liquid floating around.
- 4
Turn off the flame. Mix in a tsp of ghee into the teratti paal and remove it into a bowl / plate.
- 5
The subtle taste of this one is to be experienced. But I shall try and explain. Its rough, granular, mildly fragrant from the milk and sweet of course.
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