Thirattu paal

Ingredients:

2% or whole Milk - 6 cups
fresh lemon juice - 2 table spoon
karupatti(Palm jaggery) - 1 cup or to taste
vellam( jaggery) - 1/4 cup or to taste.
cardamom- 2

Method:
 
This is one of the Chettinad traditional food.Boil 6 cups of milk( I used 2%) in a heavy bottom vessel( keep stirring occassionally to avoid milk getting burnt at the bottom).Once it comes to  boil, keep the  flame in low and add the lemon juice.Keep stiring and now the milk would start to curddle.Once it curddles add the jaggery and palm jaggery ( increase or decrease the sweetness as per your taste).keep stiring inbetween in a low flame for  a long time( it took more than 3 hrs for me).The water would slowly evaporate and it would start thickening up.If you like cardamom you can add it at this stage.The consistency would be little watery and not as thick as milk kova.Once that consitency is reached switch off the flame. After it cools down, it tightens a little bit.

Note: After the Milk curddles, its full of wave water and it takes lot of time for all the water to eavporate.I removed 1 cup of wave water and then added the jaggery and palm jaggery.still it took 3 hrs on a low flame.