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 tbsp 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 tbsp 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
Ingredients
- 1/2 cup besan flour
- 1/3 cup cashew
- Saffron few
- 1/2 cup + 1 tbsp 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 tbsp 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
Notes
- 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
- 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
- milk giving the best taste. Avoid using milk. I have used whole-fat milk. You can use 2% milk. Avoid 1% milk
- always mix besan and milk well and make sure it is lump-free. If the mixture has a lump, it will affect tirupagam texture
- I added an equal amount of sugar proportional to the total amount of besan + cashew flour
- 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
