Srivilliputtur/Srivlliputhur is one of the popular 108 Divya Desam(Lord Vishnu’s abodes) and also the birthplace of two of the most important alvars in the Vaishnavite Tradition, Periyazhvar and Andal/Kothai Nachiyaar/Sudithantha sudarkodi.
The history of Srivilliputhur revolves around the Temple, dedicated to Andal, the only female Alvar of the 12 Alvar saints of South India. She is credited with the Tamil works of Thirupavai and Nachiar Tirumozhi that are still recited by devotees during the Winter festival season of Margazhi. Andal is known for her immeasurable devotion to Lord Vishnu. Adopted by her father, the Alvar saint Periyalvar who found her as a baby, Kodhai was brought up in an atmosphere of love and devotion. As Kodhai grew into a beautiful woman, her love for the Lord Vishnu grew strong , her resolve strengthened and she thought constantly about marrying Ranganathar of Srirangam.
During the month of Margazhi (close to December), she takes her friends to the temple early in the morning, singing Thiruppavai. She prepares the garland for the Lord and wears it on her own shoulders to see if it will suit the Lord. This is not normally practised by Hindus and infact is considered to be a sin. Andaal is unaware of this, she just ensures that the garland is best fit for the Lord, who she loves so fiercely. One day, her father notices this, and becomes very furious and upset. That night in his dreams, Lord himself appears and convinces him that he is more happier to wear the garland that is worn and given by Andaal. And thus she is fondly called as ‘Soodi kodutha sudar kodi’ meaning, the beautiful one who wore the garland and gave’. As promised, the Lord did marry Andal and took her with him. Even today, Garland worn by Andal is sent to Tirupathi a day before the Brahmostovam and also to Madurai Kalazhagar, a day before the Chithrai festival.
Srivilliputur temple gopuram was built by Perialwar himself, with aids from Pandya King. Another significance about this Temple’s Gopuram is, it is also in the Official Seal of Tamilnadu. Yes, if you are wondering why a vaishnaivite temple is the official seal of a State??? Because, the Rajagopuram one of many tallest temple tower in the state, at 60 m (192 feet)high, has thirteen progressively smaller tiers. None of the tiers has any statues or painting depicting any religion. It signifies the ancient Tamil architecture, symbolizes the age old matured culture and stands majestically as a proud tradition. Thus it is the official seal of Tamilnadu along with Asoka Chakra and the words Truth alone Triumphs.
Image Courtesy : Wiki
So, today’s prasadam recipe is the famous Thiratipaal/Paalkova of Srivilliputhur. I was actually preparing some other recipe today, but a call from my Mom, changed the post. I told her about the theme this week and also said that wrote about my favorite kalkandu panagam of narasimha swamy. She immediately asked me, did i watch The Kumbhabishekam of Shri Andal & Ranga Mannar Swamy Temple, srivilliputhur,which happened 3 or 4 days before. As usual, I said, no, then she gave me all these info about the paalkova and the seal. Moral : Never underestimate Mom’s, they are Knowledge Banks and they keep serving us with interest, when and where-ever needed!!!
With such a history, it definitely should be in today’s post right. So looking for a perfet paalkova/thiratipaal, i wandered the streets of Google!! He/She pointed me to an article from The Hindu, i was way too happy, as it had the recipe too. The only change i made to the recipe is to reduce the sugar to ¾ cup. It is way too simple recipe, but one, that demands a lot of attention. Only one Rule : Keep Flame Low and Stir Often!
Info Courtesy : Srivilliputtur.co.in & Wiki & Temple Website
Video link showing how the sweet is made @Srivilliputtur
Video link showing how the sweet is made @Srivilliputtur
Ingredients (approximately 500-600 grams of palkova)
8 Cups of milk
¾ cup sugar (i used ½ cup white sugar and ¼ cup raw sugar)
A heavy-bottom pan
A good laddle
Low flame
lots of patience
Method
- In a heavy-bottom pan, take the milk and let it boil in a very low flame. I always add ⅔ stainless steel spoons, an idea given by Lataji of Flavors & Tastes, which i follow till date. This prevents the milk from scorching or burning at the bottom.
- As the milk boils and cream form on top, use a ladle, keep stirring and scratch the sides of the pan and stir it back into the milk. I stir every 10 minutes, ensuring the milk and the malai/cream stays in the pan.
- After 90 minutes, the milk would almost reduce to solids and would be at base of the pan. More caution is advised as there is higher chances of burning.
- Add sugar and stir. Now the stirring should be continous and you should be standing near the stove for the next 15 minutes.
Just keep stirring, just keep stirring, what do you do, you stir!!!
Sing like Dory of Finding Nemo, you won’t get bored!
- All the liquid would be absorbed and the texture would be like that of swelled sooji, soft and fluffy. When you take in the laddle and drop, it wont come down like a stream but like blobs of cream. That’s it, done, take it off the heat, scrap it down to another flat vessel
- i used a small take away alufoil and it came up to the brim of it. Let it cool for it to reach your tongue-manageable heat, dig with a spoon.
- Ahh, before that, offer some to the Omnipresent. The sweet comes out clean, sticks nowhere, you will have a clean spoon when you cut it!!
- Loved it to the core. Hope you make and enjoy.
Check out the Blogging Marathon page for what others are cooking!!
Sandhya Ramakrishnan
Priya, your post bought back so many memories. My thatha used to bring it/request it from any one who visits Srivilliputhur and I have many memories of fighting for my share with my cousins. I wish I could rewind and do it all over again. Missing my thatha so much, but thanks to your post for bringing back lovely memories. As promised, I am going to make thirattipaal soon for my boys and me 🙂
Unknown
Lovely yummy thiratupal.Love to read every line of the story
Archana
Thiratipaal sounds yum! I will love to make it someday soon. Will do so asa my shoulder allows me.
Thanks for the history and some how I never connected the dots we call the lady, padmavati.
Nisha
Wow Priya!! It has turned out so well. I guessed it on seeing your FB pic… 🙂 🙂 So lovely!!! This is my most fav sweet.
Unknown
Very well explained… Seems a time consuming recipe but I am sure the outcome would be loved by all milk-sweet lovers…
Rafeeda AR
This is one sweet I absolutely love, not withstanding the calories! I admire you for watching it over in the kitchen in the scorching heat… I know we can do anything when it comes to for the lords… 🙂
Lifewithspices
This is a fabulous post, so well explained and m especially loving the color of the paalkova!! Keep it going!
Pavani
Saw your clicks on FB & Instagram and was looking forward to your post. Your post is tempting me to make a trip to that temple to taste the palkova for myself 🙂 Step by step pics look awesome.
Sandhiya
Loved the color of the palkova & great clicks.First photo looks divine..I just wonder how can use achieve this color? any tips? absolutely love your lines about MOM..
Priya_Srinivasan
Sandhiya, the color comes from the full fat milk. As it boils and reduces you get the beautiful color without adding any flavorings.
Suma Gandlur
I make the microwave version but the labor and love that goes into stove-top cooking must make it yummier. BTW is that deity from your home? Looks like a mini version of a temple model.
Priya_Srinivasan
suma that is a calendar picture. We buy TirupathI Devasthanam calendars for the past 5 years. this is from 2011, I think!!!
vaishali sabnani
What patience ! But the result is fantastic. And I like that tip of spoons. Can you be more clear on it? When do you put them and when do you remove them?
Priya_Srinivasan
Thanks vaishali. The spoons are added once the milk starts boiling. We can remove when it is almost reduced to 1/3rd. I pick it up with a slotted spoon place it another plate wait for minute to cool, remive any milk solids stuck on it, then wash it.
Priya_Srinivasan
Thanks vaishali. The spoons are added once the milk starts boiling. We can remove when it is almost reduced to 1/3rd. I pick it up with a slotted spoon place it another plate wait for minute to cool, remive any milk solids stuck on it, then wash it.
Varada's Kitchen
That is a lot of work but the end result looks fabulous. You have done such a great job with this entire series.
Sneha's Recipe
The palkova looks simply delicious worth the effort and time put.
Srivalli
I enjoyed this series so much Priya and this post is fantastic…I love this palkova and you have done such a wonderful post..thanks to your Mom..her knowledge is indeed so immense..having met her, I can recollect my conversation with Aunty..Hoping to meet her again soon..
Sarita
This is an awesome post Priya ! Prasadam looks delicious..
Harini R
Lovely Post Priya. the palkova made on the stove top is definitely the real deal. Love it.