Therattipal | Palkova – Gokulashtami Recipe

I had intended to make Palkova or Therattipal for Gokulashtami this year but time ran away with me. 🙂 Primarily because I was enjoying a wonderful 5 Concert series in the run-up to Krishna Jayanti. So on Gokulashtami this year I settled for the quick and easy Mosaru Avalakki, Aval Payasam, and Puli Aval.

Then yesterday I made Therattipal (called Palkova in Andhra) primarily because I love it and was so longing for it. Making this 2-ingredient dessert is quite easy. However, it needs loads of patience and stamina (it took me close to 2 hrs to make this) and a tad bit of muscle power for the constant stirring.

There are 2 places I look for Therittipal or Palkova; Aavin in Chennai and at the Vijaya Milk counters in Tirumala. Each is special in its own way; at Aavin it is dark brown and quite caramely in taste, while in Tirumala it is white and quite sweet.

Therattipal or Palkova

How to Make Therattipal or Palkova


Therattipal | Palkova - Gokulashtami Recipe
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Therattipal or Palkova is essentially milk reduced to a solid and sweetened with sugar. It is popularly made on Diwali and Gokulashtami.
Course: Dessert
Cuisine: Indian
Servings: 1 .5 Cups
Author: Aruna
  • Milk - 1 Litre Full-fat milk preferred
  • Cup Sugar - 1/4
  • tsp Cardamom Powder - 1/8   optional, I did not use any
  1. In a heavy-bottomed vessel, boil the milk.
  2. Turn the flame down to medium, and continue to simmer the milk while stirring constantly. You have to stir constantly. Otherwise, it will burn.
  3. Keep scrapping the milk solids that form along the wall of the vessel and mixing it back into the milk.
  4. Cook the milk till it becomes very thick and almost solid.
  5. Turn the flame to low.
  6. Add the sugar and mix well. At this point, it will become a bit more liquid again because of the water in sugar.
  7. On a low flame, keep cooking the mix while stirring constantly till the water from the sugar disappears and the Therattipal comes together.
  8. Remove into a plate or bowl and let it cool. I always do this otherwise it continues to cook in the hot vessel.


Palkova or Therattipal


Atukula Pulihora | Puli Aval – Gokulashtami Recipe

These past few days have been so busy that I have not been able to try any new recipes for Gokulashtami. But it has been a happy few busy days attending 5 beautiful concerts, working on new projects, learning new kritis, etc. so I have no complaints. 🙂 However, I could not let Gokulashtami go unmarked so I quickly made Atukula Daddojanam  (Mosaru Avalakki in Kannada), Atukula Payasam, and Chintapandu Atukula Pulihora (aka Puli Aval in Tamil).

A friend also gave me Uppu Cheedai, Kai Murukku, and Nei Appam. We have plenty of white butter, dahi, and milk at home so I am quite content that I am ready for Krishna Jayanthi celebrations.

I made Atukula Pulihora because my father loves Pulihora or Tamarind Rice. With age, he finds rice difficult to digest and so I thought this dish made with beaten rice would be a better option. To my delight, he loved it and so my naivedyam to Lord Krishna bore great fruit.

We normally make Nimmakaya Atukula Pulihora (Elumichai Aval or Beaten Rice with Lemon)  in my home, so Chintapandu Atukula Pulihora is quite a novelty.

Puli Aval as it is called in Tamil Nadu (called Atukula Pulihora in Andhra)

How to Make Puli Aval or Chintapadu Atukula Pulihora

Atukula Pulihora | Puli Aval
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Atukula Pulihora (Puli Aval in Tamil) is the classic Tamarind Rice made with beaten rice (Poha) instead of rice. I made this for Gokulashtami but you can make it anytime.
Course: Main
Cuisine: Indian
Servings: 4 cups
Author: Aruna
  • Cups Thick Poha - 2
  • tbsp Thick Tamarind Paste - 2
  • Red Chillies - 4 to 6
  • tsp Mustard Seeds - 1/2
  • tsp Udad Dal or Minapappu - 1
  • tsp Chana Dal or Senaga Pappu - 1
  • tbsp Peanuts - 2
  • tbsp Oil - 2 Sesame or Gingelly Oil preferred
  • tsp Turmeric - 1/2
  • tsp Jaggery - 1/4
  • Asafoetida Inguva, or Hing - A Large Pinch
  • Leaves Curry - A Few
  • Salt to Taste
Preparing the Atukulu or Aval
  1. Dissolve 1 tsp salt in 4 cups of water.
  2. Add the atukulu to the salted water.
  3. Mix well.
  4. Let the Atukulu soak in water for about 2 minutes.
  5. Using a colander, drain all the water from the atukulu.
  6. Leave the atukulu in the colander for 30 minutes. All water will drain out and the atukulu will become fluffy.
To Make the Puli Aval or Atukula Pulihora
  1. Dissolve the tamarind pulp in 1/4 cup water.
  2. Set aside.
  3. In a kadai, heat the oil.
  4. Add the mustard seeds and wait till they splutter.
  5. Add the udad dal and chana dal.
  6. Fry till light golden brown.
  7. Add the peanuts and stir-fry till the peanuts change colour.
  8. Add the split red chillies, asafoetida, turmeric. and curry leaves.
  9. Stir-fry for a few seconds.
  10. Add the tamarind juice.
  11. Over a low flame, cook till the tamarind juice becomes a thick paste.
  12. Add the jaggery and mix well.
  13. Add the soaked and drained atukulu.
  14. With a light hand, mix well.
  15. Serve the Atukula Pulihora or Puli Aval warm.


Atukula Pulihora is the traditional tamarind rice with beaten rice or poha

Belgavi Kunda – Recipe by Swapneel Prabhu

When I made Dharwad Peda last year, I had written about how that sweet and Belgavi Kunda are dear to me from my childhood. Both these sweets were a once-in-a-year treat when Dixit Uncle (Amma’s colleague and a dear family friend) went on his annual vacation to Belgaum.

We do get a version of Dharwad Peda called Mathura Peda here in Mumbai, but Belgavi Kunda is scarce. I try to make do with Milk Cake or Therattipal but it is just not the same thing.

I have seen many recipes and posts for Belgavi Kunda but none motivated me to try them. Last week, Swapneel Prabhu posted “I made a no-bake Kunda tart with a marzipan-like mildly sweetened roasted nuts base and filled it with fresh homemade Kunda. I served the tart slice with some honey and sea salt Kulfi, again homemade.”  The accompanying photo was what made me try this recipe almost immediately.

Swapneel’s Kunda turned out just the way I remembered it. Grainy, caramel-y, and above all super delicious. So I am in heaven. Also this post comes at the perfect time with Gokulashtami being round the corner. 🙂

Belgaum Kunda or Belgavi Kunda Recipe

Before I get on to the recipe a few words about Swapneel. He is considered the resident Master Chef on a foodie group we are all members of. (After reading about his Kunda tart in his own words do you have any doubts?). He comes up with so many innovative variations of traditional dishes and such wonderful plating that I am forever drooling over his food pics.

Here are a couple of dishes from Swapneel that are a testament to his passion for food and his level of skill.

  1. Consider this Malabar Fish dish that Swapneel describes as:”Malabar Fish (Kingfish/Surmai) Tikka, Moilee Beurre Blanc, Madras Shallot Ash, Tapioca and Walnut Crumb, Tomato Chutney, Apple, Orange, Pickled Swiss Chard and Celery.Phew!I wanted to try doing three different styles of plating.

    That meant there were certain variations in components and also in the way they were handled.


  2. How about this wonderful salad, which in Swapneel describes as “A vegan salad of oven-roasted yam, wild greens (sea purslane and what is locally known as ‘Koral’ leaves), tender coconut, star fruit, tied together with a mango-mustard dressing, finished with a sprinkle of toasted sesame seeds.


Can you see why I was so excited when Swapneel posted the Belgavi Kunda recipe? 🙂

How to Make Belgavi Kunda

Belgavi Kunda - Recipe by Swapneel Prabhu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Belgavi Kunda can have people in raptures. In essence it is a simple dessert. Just boil milk down till it is almost solid and add caramel to it. However, it takes time. This recipe for Belgavi Kunda saves us all the time by giving us a shortcut with no compromise on the taste.
Course: Dessert
Cuisine: Indian
Servings: 800 gms
Author: Aruna
  • tbsp Ghee - 2
  • tbsp Curd - 2
  • tbsp Semolina - 2 Rava/Sooji
  • tbsp Dink Powder - 2 Gond/Edible gum
  • Milk - 1 litre Full fat
  • cup Sugar - 1
  • tsp Green Cardamom powder - 1 optional
  • Crushed nuts - For garnish
  1. Take an 8 to 10" plate with edges.
  2. Coat it with about 1 tsp ghee.
  3. Set aside.
  4. Heat the ghee in a pan.
  5. Add the edible gum powder and fry on a low flame till it puffs up.
  6. Add the Rava and toast till brown and fragrant.
  7. Add the milk, stir and bring to a boil.
  8. After the milk boils, take off the heat.
  9. Stir in the curd.
  10. Keep aside.
  11. Add sugar to a non-stick pan.
  12. Over medium heat, melt the sugar till it turns into caramel (brown thick liquid).
  13. Add the milk mixture to the caramel. Be careful while doing this as you have a danger of being splashed a bit.
  14. Now cook the mixture on a low flame while stirring regularly.
  15. Cook till the liquid is evapourated and you have a thick, slightly liquid milk solid mix. A little loose than a Barfi mix.
  16. Add the cardamom powder. Nutmeg powder may also be used.
  17. Mix well.
  18. Garnish with slivered nuts.
  19. Let it rest for a few minutes.
  20. You can serve the Belgavi Kunda both warm or cold.
  21. Enjoy!
Recipe Notes

Belgavi Kunda does not set into a firm block. It is not supposed to. Traditionally, it is just served in a cup like Halwa.

Eat in small quantities as it is very heavy.


Kunda from Belgaum, Karnataka

Atukula Paramannam, Aval Payasam or Poha Kheer with Sugar

Atukula Paramannam or Aval Payasam or Pradhaman with Sugar, Poha Kheer
Atukula Paramannam, Aval Payasam, Poha Kheer

Atukulu, Aval or Poha as well as milk plays a very important role in celebrating Lord Krishna’s birthday. Atukula Paramannam (aka Aval Payasam or Poha Kheer) is a dessert that combines both and is made for Gokulashtami or Sri Krishna Janmashtami. 🙂

You can make this delicious dessert quickly and easily with ingredients that are commonly found in most Indian kitchens.

I have many more Gokulashtami, Krishnashtami Or Sri Krishna Jayanti Naivedyam Recipes for you to try!

Serves: 4

Time: 45 Minutes


  1. Thick Poha – 2/3 Cup
  2. Milk – 2 Cups
  3. Sugar – 2/3 to 1 Cup
  4. Cashews – 6 to 8
  5. Kishmish or Raisins – 10 to 12
  6. Ghee – 1 tbsp
  7. Green Cardamom – 3

Method to Make Atukula Paramannam, Aval Payasam or Poha Kheer

  1. The Preparations
    1. Peel the green cardamom and powder it. Set aside.
    2. Split the cashew into smaller pieces.
  2. Frying the Dry Fruits
    1. In a heavy bottomed vessel, over medium heat, heat the ghee.
    2. Add split cashews and stir-fry till they are light brown.
    3. Add the raisins and stir-fry for 5 to 7 seconds.
    4. Remove the fried cashews and raisins and set aside.
  3. Frying the Atukulu, Aval or Poha
    1. To the remaining ghee, add the atukulu or poha.
    2. Over low heat, stir-fry the atukulu or poha till they just start to change colour to light brown.
    3. Remove the poha and set aside.
  4. Making the  Atukula Paramannam, Aval Payasam or Poha Kheer
    1. Boil the milk till it reduces a bit.
    2. Add the sugar and simmer till the sugar boils.
    3. Add the fried poha/aval/atukulu and mix well.
    4. Boil the kheer till the poha/aval/atukulu softens.
    5. Turn off the heat.
    6. Add the cardamom powder as well as fried cashews and raisins.
    7. Mix well.
  5. Offer as naivedyam and serve as prasadam.


  • Be careful when you are frying the poha as it tends to burn rather quickly.
    • Ensure that the heat is low to medium.
    • Be sure to stir-fry the poha or atukulu.
  • Stir-frying the aval, atukulu, or poha ensures that it retains its shape even after you add it to milk. If you do not stir-fry it, there is a risk that the poha turns to mush in the boiling milk.
  • You could also use condensed milk. If you do reduce the milk to 1.5 cups, do not use sugar, and add about  3/4 cup of sweetened condensed milk.

Sihi Avalakki, God Pohe or Goda Phovu – Krishna Jayanti, Gokulashtami or Krishnashtami Recipe

For many years, a group of us sang at a local Krishna temple on Gokulashtami. We still sing at this temple; only the day has changed. We now sing for Tulsi Vivah that marks the end of Diwali. After the concert, we are invited over for special blessing by the head priest and the prasadam is always Sihi Avalakki (aka God Pohe or Goda Phovu). We also get a very generous amount and often, I have it as a meal by itself. 🙂

Not only is this dish a naivedyam for Krishna Jayanti, it is also a great breakfast or simple snack. It gets done easily and tastes great; the best part is that it involves no cooking at all.

You will find more recipes for Krishna Prasadam at Krishna Jayanti, Gokulashtami or Krishnashtami Naivedyam Recipes.

Serves: 4

Time: 10 Minutes


  1. Thin or Patal Pohe – 2 Cups
  2. Grated Jaggery – 3 tbsp
  3. Grated Fresh Coconut – 2/3 Cup
  4. Ghee – 1/2 tsp
  5. Green Cardamom – 3 or 4
  6. Banana – 1/2 (Optional)
  7. Salt – A Pinch

How to Make Sihi Avalakki, God Pohe or Goda Phovu

  1. Peel the green cardamom and pound the seeds to a fine powder.
  2. If you are using banana, cut into 1/4″ pieces.
  3. In a vessel, mix the grated jaggery, grated coconut, ghee, and cardamom powder.
  4. Ensure that all the ingredients are well-blended.
    Sihi Avalakki or God Pohe in the Making
  5. Add the poha and mix well with a light hand.
  6. If you are using banana, add it and mix well.
  7. Let the Sihi Avalakki, God Pohe or Goda Phovu rest for 5 to 7 minutes.
  8. Offer as naivedyam as serve as prasadam.
God Pohe, Godasu Phovu, Sihi Avalakki - Krishnatami Recipe
God Pohe, Godasu Phovu, Sihi Avalakki


  • Do not add water or any liquid. The jaggery has enough moisture to soften the Pohe.
  • Let the Sihi Avalakki rest and it will soften a bit. The more you let it rest, the softer it will become. By nature, God Pohe are not very soft.