Recipe
Soft, aromatic besan sweet traditionally prepared as temple prasadam.
Thirupagam is a beloved temple sweet from South India — similar to a soft Mysore Pak but creamier due to the use of milk and controlled ghee addition. Below is an easy, website‑friendly recipe you can publish directly as a post. Image placeholder included for your site.
Ingredients
- Besan (Gram flour): 1 cup
- Sugar: 2 cups
- Ghee: 1 cup (preferably homemade)
- Milk: 1 cup
- Water: ½ cup
- Cardamom powder: ½ tsp
- Edible camphor: a pinch (optional, for temple aroma)
- Saffron strands: few (optional)
Method (Step-by-step)
- Roast the besan: Heat a heavy-bottomed pan on low flame. Dry roast 1 cup besan until aromatic and light golden. Sieve to remove lumps; keep aside.
- Make sugar syrup: In the same pan add 2 cups sugar and ½ cup water. Stir until sugar dissolves and brings to one-string consistency.
- Add milk: Lower flame and slowly add 1 cup milk to the syrup, stirring continuously.
- Fold in besan: Gradually add roasted besan, mixing well to avoid lumps. The mixture will thicken as you stir.
- Add ghee: Add ghee slowly in intervals while stirring. The mixture will absorb the ghee and turn glossy; continue until it leaves the pan sides and becomes semi-solid.
- Flavour & set: Add cardamom powder, saffron and a pinch of edible camphor. Mix well and pour into a greased tray. Allow to cool slightly and serve warm or let it set and cut into pieces.
Tips & Variations
- Use fresh, good-quality ghee for authentic aroma.
- Don’t overcook — stop when the mixture is soft and glossy; overcooking makes it dry.
- For richer texture, replace ¼ cup milk with condensed milk (optional).
- Substitute refined sugar with palm jaggery (panang kalkandu) for a temple-style, less processed sweetness.
Temple Notes
Traditionally prepared during festivals like Karthigai Deepam and Navaratri, Thirupagam is made using pure cow ghee and, at times, a pinch of edible camphor to impart the characteristic temple aroma. When preparing as prasadam, maintain cleanliness and avoid tasting from the main batch served to devotees.
