A popular milk sweet from Tamil Nadu, Thirattipal (also known as Therattipal or Theratti Paal) is often made during festivals and weddings.

Milk – 500 ml
Jaggery – 50 gms

1. Heat milk in a heavy-bottomed pan over medium flame.
2. Bring to a boil.
3. Simmer until it is reduced to 3/4ths.
4. Add the jaggery and reduce flame to low.
5. Stir well until evenly mixed.
6. When it stars to thicken, remove from flame.
7. Allow it to cool.
8. Store in an airtight container.

image via flickr

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