Palathalikalu Recipe, a traditional kheer is a typical Andhra sweet prepared for festivals. 'Thalikalu' meaning noodles are prepared with rice flour in the shape of long cylinders, cooked in thickened milk and sweetened with Jaggery.
For Jaggery Syrup:
- 3/4-1 Cup grated Jaggery
- 1/2 Cup Water
- 3/4 Cup Rice Flour use freshly home made
- 1/2 Cup Boiling Milk, or as required to make dough
- A pinch of Salt
- 1 tsp Oil/Ghee
- 4 Cups Milk, divided (1/2 Cup to mix for rice flour dough)
- 2 tbsp Sago, Saggubiyyum (Wash & set aside for 15 min.)
- 1 tbsp Rice flour, or the thalikalu dough
- A Pinch of Cooking Soda
- 1/2 tsp Cardamom powder
- 10-12 Cashews & Raisins, fried until golden brown in 1 teaspoon Ghee
Boil the grated jaggery along with water until 1 string consistency. Keep aside until use.
Make the rice flour to a soft dough by adding sufficient boiling milk.
Make the dough cylindrical shape and fill it into the muruku maker, close the lid. Set aside until use.
Bring the milk to a boil.
Add sago and stir in between for 8- 10 minutes. The sago turns transparent.
Press the muruku maker in a circular motion and drop the rice flour strings directly into boiling milk.
Let it stand for a few minutes without stirring.
After a few minutes, stir and cook for 10-12 minutes till the thalikalu gets cooked. The cook time depends on the thickness of the thalikalu.
Dilute a tablespoon of rice flour or the left over dough with a pinch of baking soda in some water. Add 2-3 Tbsp of this rice flour mixture to the payasam and cook for 3-5 minutes and turn off the heat.
Finally, add prepared cooled jaggery syrup, cardamom powder and fried cashew nuts and raisins .
Serve when hot.
- For best results, use Homemade Rice Flour.
- Adjust sweetness to suit your taste...it will not affect the taste of the Payasam.
- The jaggery syrup should not be too thick or too thin.
- This payasam thickens when cold due to rice flour. If you want a runny consistency, skip adding diluted rice flour in step 6.
- Serve while it is still hot.
- The traditional way to serve Palathalikalu is along with Mudda Pappu and a dollop of Ghee.