Palathalikalu is a traditional sweet dish from andhra pradesh made of handmade rice noodles, milk, jaggery and ghee.
Course Dessert, Sweets & Desserts
Cuisine Indian, south indian
Keyword Ganesh Chaturdi, palathalikalu, Palathalikalu with jaggery
Prep Time 8 hourshours
Cook Time 30 minutesminutes
Author Sowji'sKitchen
Ingredients
Jaggery syrup
1cupjaggery
50mlwater
making palathalikalu
1cupmilk
1tspCardamom powder (Yalakalapodi)
3tbspGhee
3tbspCashew nuts
2tbspRaisins
1/4 + 1/2cupWater
1cupwet rice flour
Instructions
Making Wet rice flour:
soak the rice overnight.
strain it the next day, dry it in the shade for 30 minutes
grind into flour and seive to make a fluffy dough. The dough is called wet flour. You can store it in an airtight container in the deep-freezer for up to a month!
Making jaggery syrup
Add 1 cup jaggery to a pan
add 50ml water and boil
Dissolve the jaggery and cook until it is slightly thick and sticky. No string consistency is required.
Set this aside to cool completely
Making dough for palathalikalu
Pour a 1/4 cup water in 2 tbsps jaggery and let the jaggery melt, then add wet rice flour and turn off the stove and mix well. (If the dough feels too stiff, add a little water and mix gently.)
Dough should be lump free and soft dough. The dough has to be slightly sticky and not tight.If the dough is too tight then the thalikalu will turn hard. If the dough is too sticky you can also add a tbsp of flour
Now roll the wet rice flour into long strings slightly thicker in size.
Set aside 2 tbsps of this dough
Making Palathalikalu
Now add 1/2 cup water to deep pan and boil
add thalikalu carefully (don't stir) and close the lid and cook for 10 mins on low heat.
Mix gently and add 1 cup boiled milk and close the lid and cook for 5 mins on low heat. (Make sure thalikalu should not stick at bottom).
Check with spatula that thalika should be cooked perfectly.
Now mix remaining dough with 2 tbsp water into thin batter.
Add this batter to boiling milk and cook for more 2-3 mins.
Now batter will becomes thick and add cardamom powder , mix well. switch off the stove. lets cook down completely. (Do not over cook until it turns too thick, slightly thickness is good enough as it turns more thick after cooling).
Now heat ghee and add cashews and raisins . Fry until golden .
Now add jaggery syrup to cooled milk thalikalu mix well.
Finally add fried nuts and serve.
Notes
Make the tails not too thick but too thin.
If jaggery caramel is poured over heat, the milk will break down. That is why if you turn off the stove and pour cold caramel, the milk will break down