Every year I try a sweet for Diwali I actually want to try my hand long back when I came across googling. Now nobody in my house are eating sweets, so for distribution I tried my hand during Diwali , it became a hit.
Ingredients:
Besan flour - 1 cup
Boiled cooled Milk - 1 cup
Sugar - 2 cups
Badam - 1 cup
Cashewnuts - 1/4 cup
Edible camphor( pacha karpooram) - a small pinch
Ghee - 1 cup
Method:
Sieve the besan without any lumps .Soak the Badam for atleast 4 hours, remove the skin and dry the Badam completely .Or we can microwave and make it complete dry.
Then add the dried Badam and cashew in mixie jar and powder them coarsely.Run the mixie for 1 second at a time ( dont run the mixie continuously , it will become a paste since badam and cashewnut release oil)Combine sugar and milk in a kadai and stir continuously till it reaches one string consistancy ( approxiametely it will take 6 to 7 mins only)
Then add the sieved Besan slowly and stir continuously prevent to form lumps.
Add 3/4 of ghee in between and stir, at one stage the colour changes , add the remaining 1/4 ghee and powdered badam and cashew stir well and off the fire ,The batter looks like dosa batter and allow to be in kadai for 10 mins, it will get thickened and will looklike badam halwa. We can wrap in butter paper or pour in a greased plate and make small pieces.Yummy delocious soft thribagam is ready, The taste will be similar to mysorepa/ kaju katli/ badam halwa- so the name Thribagam.
Ingredients:
Besan flour - 1 cup
Boiled cooled Milk - 1 cup
Sugar - 2 cups
Badam - 1 cup
Cashewnuts - 1/4 cup
Edible camphor( pacha karpooram) - a small pinch
Ghee - 1 cup
Method:
Sieve the besan without any lumps .Soak the Badam for atleast 4 hours, remove the skin and dry the Badam completely .Or we can microwave and make it complete dry.
Then add the dried Badam and cashew in mixie jar and powder them coarsely.Run the mixie for 1 second at a time ( dont run the mixie continuously , it will become a paste since badam and cashewnut release oil)Combine sugar and milk in a kadai and stir continuously till it reaches one string consistancy ( approxiametely it will take 6 to 7 mins only)
Then add the sieved Besan slowly and stir continuously prevent to form lumps.
Add 3/4 of ghee in between and stir, at one stage the colour changes , add the remaining 1/4 ghee and powdered badam and cashew stir well and off the fire ,The batter looks like dosa batter and allow to be in kadai for 10 mins, it will get thickened and will looklike badam halwa. We can wrap in butter paper or pour in a greased plate and make small pieces.Yummy delocious soft thribagam is ready, The taste will be similar to mysorepa/ kaju katli/ badam halwa- so the name Thribagam.
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