This is one of the great sweet recipe from Chettinad Kitchen. Other than the ‘panayyarams’ or ‘paal kozhukkatai’. This is the one I crave for. It turns out into ‘Rich Dark Brown Color’.

Ingredients:

Farm Fresh Whole Milk 2 litres
Palm Sugar/Karrupatti in Tamil 1 and 1/2 cup
Yogurd/Curd – 1/2 cup

One can use brown sugar instead of palm sugar but not jaggery here.

Method:

Heat a heavy bottomed non-stick vessel. I would like to suggest you to use Pithalai/Copper botom, if you want to stick to ‘authentic method’.

Add milk and heat it over medium heat. Stir occassionally. Let the milk reduce into just 1/4 of its original content.

Now add sugar and curd.(powder the palm sugar, before adding)

Start stirring them evenly after this. Remove them from stove while they are still moist. Do not keep them over stove, as it will harden itself if you prolong heat….after a point. So, better remove them while they are semi-solid and moist.

Sometimes…..if you just add palm sugar, milk will turn to consolidate. In that case you can avoid adding curd.