Khoya / Mawa - 2 cups
Whole Milk - 2 1/2 cups
Sugar - 1 1/2 cups
Ghee - 1 tablespoon
- Take a pan, preferably non-stick or a heavy bottomed pan. Add the Ghee and Khoya.
- Mix it well till the Ghee gets well blended into the Khoya.
- Add the milk and sugar and mix well.
- Keep stirring on medium to low flame for about 15 - 20 minutes.
- When all the milk and sugar has dissolved and has been absorbed by the Khoya, Ghee will start to leave on the sides.
- Turn off the flame and allow it to cool.
- Instant Thirattipal is ready to be served.
- Thirattipal tastes best when served warm. Enjoy. Happy eating.
- Make sure that the Thirattipal has a little flow in its consistency because as it cools down it will turn a little hard. If you allow it to get very hard when it is hot, it will be difficult to crumple it when it gets cold.
- Keep stirring the mixture when you are preparing this dish as it may burn if you do not do so.
- You can do variations with using the Ghee and milk while making this dish. The main thing you have to remember is the bit of flowy consistency when you remove from the flame.
- Adjust the Sugar according to your taste. You may add more or less sugar - the way you prefer.