Theratti pal recipe / Therattu pal recipe


Theratti paal is a traditional South Indian sweet made with milk and jaggery, flavored with cardamom and garnished with nuts. This creamy and delicious dessert is popular during festivals and special occasions, and is known for its rich and indulgent taste. Learn how to make this delectable dessert with our easy-to-follow recipe and impress your guests with your culinary skills.

Theratti paal is definitely simple in terms of the ingredients. Just simple ingredients only to make this traditional version. Moong dal, coconut milk and jaggery. That’s all!!!… Not even so much of ghee is used in the authentic recipe.

It is difficult because of the time taken and the labouring hand job of stirring mixing and scraping. To get a large cup of delicious thirattupal (around 300g), we may have to wait for more than one hour.

But trust me, all the time and effort definitely worth it! … when you see the golden brown grainy halwa come together you will forget all the pain and will definitely fall in love with it.

If someone asks me this question the straight simple answer would be” Cook thick milk until it becomes solids and mix the jaggery until it comes together”. But it is not as quick as it sounds. To get the authentic thirattupal there are no shortcuts. 

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Theratti pal recipe / Therattu pal recipe

Difficulty: Beginner Prep Time 5 min Cook Time 10 min Total Time 15 mins
Servings: 3
Best Season: Suitable throughout the year



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  1. Heat the pan, dry roast moong dal until turns light golden colour and aromatic.

  2. Keep aside and allow to cool down.

  3. Transfer this roasted moong dal in to mixie jar and blend to make fine powder.

  4. In big mixie jar add powdered roasted moong dal.

  5. Add grated coconut.

  6. Add water.

  7. Blend to make fine paste.

  8. Heat the heavy bottom pan and add moong dal coconut paste with little water.

  9. Add little salt.

  10. Do continuous stirring in medium flame.

  11. In 5 minutes, it starts to get thicken.

  12. Add jaggery powder.

  13. Start continuous stirring in medium flame.

  14. stir until it become halwa consistency.

  15. Add little ghee.

  16. Add cardamom powder.

  17. In next 5-6 minutes it looks like halwa consistency.

  18. Add little more ghee and mix well.

  19. To check the correct consistency, wet your hand and touch it won’t stick in the wet hand.

  20. Switch off the flame and transfer in to a bowel.

  21. Delicious Tanjore special coconut thirttu paal is now ready for serving.

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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