Category Archives: Nellai Special

Super Super Sweet


Wishing  You  All  A  Very Happy Deepavali.


This, is a very special sweet from Tirunelveli. Tirunelveli, fondly known as Nellai , is in Tamil-Nadu, famous for it’s Wheat halwa and Huge Temples.


This sweet is specially made for Diwali and all auspicious occasions.

Tribhagam , means three parts. Yes, this recipe has three steps to prepare and can be made just like that in a jiffy. Saffron and edible, refined camphor play a great role in flavouring this sweet. The recipe for you.


Besan (Channa dhal flour) –  1cup

Milk powder-  2  tablespoons

Sugar – 1cup + 1  tablespoon

Hot , melted ghee- 1/4  cup + 1  tablespoon

Boiled, cooled milk –  1/2 cup +2tablespoons

Saffron ( soaked in little warm milk) –  2 pinches

Edible refined camphor(  Pachai  karpooram) – 1 pinch- ( crushed)

To Garnish 

Chopped  cashew nuts and pistachios –  little



Heat a  non- stick pan. First add sugar and milk. Boil on high flame for 3  minutes. Next, boil on medium flame for 3 minutes.

Sieve the besan. Dry roast in a pan for 3 minutes on sim flame. Transfer to a plate.  Add the besan to the sugar and milk mixture. Stir well to avoid lumps. Add milk powder. Add ghee little by little. Add the saffron and refined (crushed ) camphor.Stir well. Cook on sim flame.

When the mixture leaves the sides of the pan, and becomes frothy, take a little mix and cool it slightly and make a ball. Yes, the consistency is right. Switch off the flame and pour in a greased tray. Garnish by sprinkling the nuts on top. Leave it for 5 minutes to cool. Mark squares while it is little warm. After 5 minutes, cut the pieces and store in a nice container.


Chef’s Tips

1) While roasting the beasan, be careful , not to discolour it.

2) Do not over cook the sweet mix as it will become very hard.

3) Crush the refined camphor and add it so that it will mix uniformly.

4) Can also make the Tribhagam  to a little chewy, halwa consistency by switching off the stove a little earlier. Wrap each  chewy piece in a butter paper and serve.