I have heard about this popular sweet a lot, but never tried or tasted it. A few days back while I was talking to a friend, she was telling me about this Thirupagam. I started craving that when I read the recipe which I bookmarked from here many years ago. I was thrilled to see the outcome of the recipe and Thirupagam turned out amazingly well. I loved the taste and texture of the sweet. This sweet stays good at room temperature for a day and in the refrigerator for 4-5 days. A must-try Diwali recipe for guests, a different one from the usual payasam recipe. Also, check out our collection of Diwali recipes from Jeyashris kitchen
Sift 1/2 cup gram flour. This is to get a smooth texture of the flour.
Powder 1/3 cup cashew nuts and keep aside. Always ensure that the cashew are in room temperature while pulsing them.
Add a few strands of saffron to a pan. Do not switch it on. Add in the 1/2 cup of milk. I used raw milk. If using boiled milk, do not add hot milk. Ensure the milk is at room temperature. Add the sifted besan to this. Mix well without any lumps.
Add 1 cup of sugar to this. Mix well. Switch on the pan. Cook this on a low flame.
Stir well for 10 minutes on low flame. Initially, the mixture will be thin and slowly it will get thickened once it gets cooked.
Start adding ghee in regular intervals, I added 1/3 cup of ghee, you can add 1/2 cup of ghee too.
Now add the cashew powder. Mix well and cook for 2 minutes. Add a mustard seed size of edible camphor(if adding) to this and mix well.
Thirupagam is ready.
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