Thirupagam

Ingredientes

• 1/2 cup Kadalai mavu (Gram flour / Besan)
• 1/2 cup Milk
• 1/2 cup Ghee (May not need all)
• 1 cup Sugar
• 1/4 cup Cashews (Measure heaped)
• 1 pinch saffron (10 strands)
• 1 Edible camphor (Mustard size)

Modo de preparo

1. 1

   Powder cashews first and keep aside. Make sure to grind in couple of go. Make sure to stop once it is powdered fine. If you grind for more time, it will become sticky/ lumpy.

2. 2

   In a heavy bottomed non-stick pan preferably, take gram flour. Add sugar to it.

3. 3

   Mix well using a whisk to get rid of any lumps. You use sieved gram flour too.

4. 4

   After that, add milk and mix well without lumps.

5. 5

   Then in goes saffron soaked in milk.

6. 6

   Combine everything together.

7. 7

   Start heating in medium heat and keep mixing.

8. 8

   Continue cooking until the mixture start to thicken. It takes a while, so be patient and stir for 5 plus minutes. Add ghee one or two tablespoons at a time.

9. 9

   Mix furthermore to incorporate, then add the next spoons of ghee, repeat to finish almost all. Reserve a little to add later.

10. 10

    At the stage it starts to thicken, add cashew powder. Take care to mix well without lumps.

11. 11

    Once the mixture thickens furthermore and you see whitish frothy bubbles form, it is time to switch off the heat.

12. 12

    Finally add edible camphor and mix well. As it cools, it will thicken. Do not overcook thirupagam.

13. 13

    Switch off the stove. Transfer to a bowl. It will not be oozing with ghee, but as it cools the texture becomes so good. Thirupagam ready!