thirupagam

tirunelveli special Indian sweet

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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

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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