Thirupagam | Thirubagam

Thirupagam | Thirubagam | Tirunelveli special sweet | Kongu traditional sweet | tirupagam | Deepavali sweet | Besan sweet | cashew sweet | திருப்பாகம் |Cashew Halwa | Kaju Halwa | Mundhiri halwa | best cashew nut halwa |Recipe for South Indian Tamilnadu style cashew Halwa | besan cashew halwa recipe | Indian sweet with step by step pictures and video recipe. Check out the Thirubagam video and If you like the video pls SUBSCRIBE to my channel

Thirubagam

it is a traditional Tirunelveli sweet. Popularly served at weddings. It is also commonly sold in petti kadai / potti kadai. Tirupagam is a tasty prasadam for kandha sashti.

what is tirupagam?

Thirupagam – A traditional sweet prepared with besan/kadalai maavu, cashew powder, sugar, milk, and ghee. A delicious sweet recipe for any special occasion and a great prasadam/neivediyam recipe. Tirupagam is the consistency of halwa but tastes like Mysore pak | cashew burfi.

Can I skip roasting besan?

roasting besan gives the best flavor so I would recommend doing it. Always roast in low flame. No need to change color.  Just roast till it turns hot 

Cashew powder

you can use store-bought cashew powder, in that case, use 1/2 cup of cashew powder. I have ground unroasted whole cashews. Make sure you don't over-grind as it might turn oily 

can I use water instead of milk?

milk gives the best taste. Avoid using milk. I have used whole-fat milk. You can use 2% milk. Avoid 1% milk.

lump-free liquid

always mix besan and milk well and make sure it is lump-free. If the mixture has a lump, it will affect tirupagam texture.

Amount of Sugar 

I added an equal amount of sugar proportional to the total amount of besan + cashew flour

How should I cook kadalai maavu milk?

Cook till it turns glossy and nonsticky. Avoid adding ghee in one shot. Gradually add and mix well in between

Avoid cooking for a long time after adding cashew

After adding cashew flour avoid cooking for a long time as it will affect the texture. Cook in low flame till it turns nonsticky whole mass.

Ingredients

1/2 cup besan flour

1/3 cup cashew

Saffron few

1/2 cup + 1 tablespoon milk

1 cup sugar

Edible camphor small piece

How to make Thirupagam with step-by-step pictures

• First, grind cashew into powder and keep it aside

• Roast besan on low flame for 4 minutes

• Turn off the stove and slightly cool

• Add milk and mix well; make sure it lump free

• Microwave milk and saffron for 1 minute

• Add to the besan-milk and mix well

• Furthermore, add sugar and turn on the stove on low- medium flame; Mix well 

• Add 1/3 cup of ghee gradually; mix well and cook till the mixture turns glossy and nonsticky

• Furthermore, add cashew powder; mix well

• Add 1 tablespoon of ghee; mix well and cook for 1 minute or till the mixture turns glossy, no sticky whole mass

• Turn off the stove 
• Finally, add edible camphor; mix well

thirupagam

tirunelveli special Indian sweet

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Ingredients

• 1/2 cup besan flour
• 1/3 cup cashew
• Saffron few
• 1/2 cup + 1 tablespoon milk
• 1 cup sugar
• Edible camphor small piece

Instructions

• First, grind cashew into powder and keep it aside
• Roast besan on low flame for 4 minutes
• Turn off the stove and slightly cool
• Add milk and mix well; make sure it lump free
• Microwave milk and saffron for 1 minute
• Add to the besan-milk and mix well
• Furthermore, add sugar and turn on the stove on low- medium flame; Mix well
• Add 1/3 cup of ghee gradually; mix well and cook till the mixture turns glossy and nonsticky
• Furthermore, add cashew powder; mix well
• Add 1 tablespoon of ghee; mix well and cook for 1 minute or till the mixture turns glossy, no sticky whole mass
• Turn off the stove
• Finally, add edible camphor; mix well

Video

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Notes

1. roasting besan gives the best flavor so I would recommend doing it. Always roast in low flame. No need to change color.  Just roast till it turns hot
2. you can use store-bought cashew powder, in that case, use 1/2 cup of cashew powder. I have ground unroasted whole cashews. Make sure you don't over-grind as it might turn oily
3. milk giving the best taste. Avoid using milk. I have used whole-fat milk. You can use 2% milk. Avoid 1% milk
4. always mix besan and milk well and make sure it is lump-free. If the mixture has a lump, it will affect tirupagam texture
5. I added an equal amount of sugar proportional to the total amount of besan + cashew flour
6. Cook till it turns glossy and nonsticky. Avoid adding ghee in one shot. Gradually add and mix well in between
7. Avoid cooking for a long time after adding cashew
8. After adding cashew flour avoid cooking for a long time as it will affect the texture.
9. Cook in low flame till it turns nonsticky whole mass

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