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Thenga therattipal

Tirunelveli Thengai (Coconut) Therattipal is a popular South Indian sweet dish made from coconut and jaggery. It's known for its rich and creamy texture with the flavors of coconut and jaggery. Less ghee halfway style sweet is also famous in the Tanjavur region.

Fresh or frozen Coconut

Always use fresh or frozen coconut for this recipe. Avoid shredded desiccated coconut. If you are using frozen coconut, thaw them first then use. Always press well and measure the coconut

Jaggery quantity

If you prefer mild sweet use 1:2 jaggery proportional to the coconut. I added a little extra according to your family's taste preference.

Tips to note for jaggery

Make sure jaggery is without impurities. If you are doubtful prepare jaggery water; Filter and use
Always use powdered jaggery for easy grinding

Can I skip rice flour

No, rice flour gives the binding and good texture don't skip

Can I make vegan coconut halwa

Replacing ghee with vegan butter or oil might impact the traditional kalyana thenga therattipal taste

Ghee quantity

Not much ghee is required for this sweet. You can even skip 1 teaspoon ghee

Shelf Life of thengai Thirattupal

Since we added coconut, finish within 3 days

Ingredients

To grind

1+½ cup coconut

Less than 1 cup of jaggery

½ tablespoon rice flour

¼ teaspoon cardamom powder

½ cup water

Coconut therattipal

2 tablespoon + 1 teaspoon ghee

5 cashews

1 tablespoon chopped coconut

Pinch of salt

How to make thengai therattipal with step-by-step pictures

First grind coconut, jaggery, rice flour, cardamom powder, and water

Add 2 tablespoon of ghee to a wide pan and heat

Furthermore, add cashews and coconut; roast golden brown

Add ground coconut and salt; mix well

Cook for around 8-9 minutes; till the mixture turns nonsticky

Finally, add 1 teaspoon of ghee; mix well and cook till it turns into a whole mass halwa-like texture

Turn off the stove and immediately transfer

Keep it open till it comes to room temperature