Thirupagam is a south Indian delicacy prepared with gram flour, cashew powder, ghee and sugar as main ingredients. It is popular in Thirunelveli district in Tamilnadu.
This sweet can be prepared on special occasions and festivals like Deepavali or as prasadam on auspicious days like Kandha sashti.
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This recipe reference: Virundhombal.
Video
Ingredients
Here are the ingredients needed to make thirupagam recipe. See the recipe card below for full list and exact measurements.
![Thirupagam recipe | Deepavali Sweets 2 ingredients for thirupagam](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334944_95_Thirupagam-recipe-Deepavali-Sweets.jpg)
- Gram flour – Kadalai mavu in tamil and Besan in Hindi, Split chickpea flour. I used coarse laddu besan variety.
- Cashews – Main ingredient and gives richness to the recipe.
- Ghee – This adds flavor to the dish.
- Saffron – Mild yet so distinct flavor in the recipe.
- Edible camphor – Main flavoring agent in this recipe.
See recipe card for quantities.
Step by step photos
Let’s see how to make thirupagam sweet.
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.
![Thirupagam recipe | Deepavali Sweets 4 powder cashews](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334944_955_Thirupagam-recipe-Deepavali-Sweets.jpg)
![Thirupagam recipe | Deepavali Sweets 6 gram flour](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334944_167_Thirupagam-recipe-Deepavali-Sweets.jpg)
- In a heavy bottomed non-stick pan preferably, take gram flour. Add sugar to it.
![Thirupagam recipe | Deepavali Sweets 8 gram flour, sugar](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334944_53_Thirupagam-recipe-Deepavali-Sweets.jpg)
2. Mix well using a whisk to get rid of any lumps. You use sieved gram flour too.
![Thirupagam recipe | Deepavali Sweets 10 take ingredients](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_613_Thirupagam-recipe-Deepavali-Sweets.jpg)
3. After that, add milk and mix well without lumps.
![Thirupagam recipe | Deepavali Sweets 12 saffron](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_907_Thirupagam-recipe-Deepavali-Sweets.jpg)
4. Then in goes saffron soaked in milk.
![Thirupagam recipe | Deepavali Sweets 14 mix ingredients for thirupagam](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_408_Thirupagam-recipe-Deepavali-Sweets.jpg)
5. Combine everything together.
![Thirupagam recipe | Deepavali Sweets 16 start heating thirupagam](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_211_Thirupagam-recipe-Deepavali-Sweets.jpg)
6. Start heating in medium heat and keep mixing.
![Thirupagam recipe | Deepavali Sweets 18 add ghee to thirupagam](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_942_Thirupagam-recipe-Deepavali-Sweets.jpg)
7. 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.
![Thirupagam recipe | Deepavali Sweets 20 thirupagam mixing](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_583_Thirupagam-recipe-Deepavali-Sweets.jpg)
8. Mix furthermore to incorporate, then add the next spoons of ghee, repeat to finish almost all. Reserve a little to add later.
![Thirupagam recipe | Deepavali Sweets 22 cashews, thirupagam](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_603_Thirupagam-recipe-Deepavali-Sweets.jpg)
9. At the stage it starts to thicken, add cashew powder. Take care to mix well without lumps.
![Thirupagam recipe | Deepavali Sweets 24 mix to thicken](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_172_Thirupagam-recipe-Deepavali-Sweets.jpg)
10. Once the mixture thickens furthermore and you see whitish frothy bubbles form, it is time to switch off the heat.
![Thirupagam recipe | Deepavali Sweets 26 edible camphor, pachai karpooram](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_804_Thirupagam-recipe-Deepavali-Sweets.jpg)
11. Finally add edible camphor and mix well. As it cools, it will thicken. Do not overcook thirupagam.
![Thirupagam recipe | Deepavali Sweets 28 Thirupagam ready](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334945_507_Thirupagam-recipe-Deepavali-Sweets.jpg)
12. Switch off the stove. Transfer to a bowl. It will not be oozing with ghee, but as it cools the texture becomes so good.
This is after cooling down! Look at the texture π
![Thirupagam recipe | Deepavali Sweets 30 Thirupagam sweet](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334946_411_Thirupagam-recipe-Deepavali-Sweets.jpg)
Perfect as prasadams to offer to God and celebrate any special occasions.
![Thirupagam recipe | Deepavali Sweets 32 Thirupagam, easy sweet for Deepavali](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334946_232_Thirupagam-recipe-Deepavali-Sweets.jpg)
Variations
You can use more cashews, for this recipe upto Β½ cup cashew can be used.
For colour, you can add a tiny pinch of turmeric. The edible camphor, milk and saffron will not let the turmeric’s strong flavor affect the sweet. Other than that, the sweet is a traditional one, so I have not tried or thought about any variations or substitutions.
Storage
It stays good in room temperature comfortable for couple of days. You can also refrigerate and then reheat before serving.
Top tip
While powdering cashews, make sure not to grind too long as it will make it sticky. Just do it in one or two go.
Use non-stick vessel for easier handling. Especially if you are beginner. Heavy bottomed utensil will work too.
Do not wait for the sweet to ooze out oil or thicken too much. Though it may look sticky, later when you eat, it just melts in your mouth.
FAQ
To my understanding, Thirupagam’s name comes from Thiri meaning three – 3 main ingredients – Cashew, ghee and gram flour. Pagam means portion.
![Thirupagam recipe | Deepavali Sweets 34 Diwali sweets recipes](https://www.realtimeindia.in/wp-content/uploads/2024/06/1717334946_307_Thirupagam-recipe-Deepavali-Sweets.jpg)
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These are my favorite snacks to serve with thirupagam:
Recipe card
Thirupagam Recipe
Thirupagam is a south Indian delicacy prepared with gram flour, cashew powder, ghee and sugar as main ingredients. It is popular in Thirunelveli district in Tamilnadu.
Ingredients
- Β½ cup Kadalai mavu Gram flour / Besan
- Β½ cup Milk
- Β½ cup Ghee May not need all
- 1 cup Sugar
- ΒΌ cup Cashews Measure heaped
- 1 pinch saffron 10 strands
- 1 Edible camphor Mustard size
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Instructions
-
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.
-
In a heavy bottomed non-stick pan preferably, take gram flour. Add sugar to it.
-
Mix well using a whisk to get rid of any lumps. You use sieved gram flour too.
-
After that, add milk and mix well without lumps.
-
Then in goes saffron soaked in milk.
-
Combine everything together.
-
Start heating in medium heat and keep mixing.
-
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.
-
Mix furthermore to incorporate, then add the next spoons of ghee, repeat to finish almost all. Reserve a little to add later.
-
At the stage it starts to thicken, add cashew powder. Take care to mix well without lumps.
-
Once the mixture thickens furthermore and you see whitish frothy bubbles form, it is time to switch off the heat.
-
Finally add edible camphor and mix well. As it cools, it will thicken. Do not overcook thirupagam.
-
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!
Video
Notes
- Do not wait for the sweet to ooze out oil or thicken too much. Though it may look sticky, later when you eat, it just melts in your mouth.