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THIRATTUYAL RECIPE

• Boil the milk in a wide and shallow kadai. Reduce the heat and continue to simmer.
• Grind the cardamom with 1 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 the 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 the camphor powder, mix well and serve.
• You can also store this in a sterilized bottle for a few days.