Palathalikalu
Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
1 glass or Cup measuring: 250ml
Ingredients
Palu (Milk): 1 litre
Bellam (Jaggery): 250 grams
Panchadara (Sugar): 50 grams
Biyyam Pindi (Rice Flour): 4 glasses (250 ml glasses) ***
Jeedipappu (Cashews): 50 grams
Kismis (Raisins): 50 grams
Yalukalu (Elaichi): 5
Neyyi (Ghee): 2 tsp
Saggubiyyam (Sago): 50 grams
Palathalikalu Maker
Procedure
Step 1 : Soak Saggubiyyam for 1 hour
Step 2: Add 1 tsp mashed Bellam to 1 cup water and boil
Step 3: In a bowl add 2 tsp rice flour(biyyampindi) to little water (Palchaga Kalupukovali)
Step 4: Add this Biyyampindi water into boiling Bellam water by stirring continuously for 5 min in low flame till bubbles are seen
Step 5: Add this content to 4 glasses Biyyampindi, prepare smooth dough with it
Step 6: Add 1 litre Toned milk with 1/2 litre water (If whole milk add 1 litre Water) and turn on the flame
Step 7: Once Milk is boiled add Soaked Saggubiyyam (Palu pongu vastunappudu veyali)
Step 8: Insert prepared dough into the Maker
Step 9: Once Saggubiyyam is cooked, when milk is boiling slowly leave the chakralu in spiral fashion (Palu pongu vastunappude veyali) in medium flame
Step 10: Donot mix it with spoon (Kalipithe Muddaga ayipotundhi), again repeat the same with remaining dough, cook for 5 min
Step 11: For thickness, add 1 tsp dough with little water and add to it
Step 12: When rolls are seen on the upper layer it indicates that it is cooked, now mix it with a spoon. Off the flame
Step 13: Boil 250 grams Jaggery, 50 grams Sugar and 1 Cup Water in high flame
Step 14: Once Jaggery juice (Pakam Chikkabaddaka) is thicken, off the flame. Let it cool
Step 15: Filter Jaggery Juice to Palathalikalu (hot paakam poyakoodadu virigipotundhi)
Step 16: Heat 2 tsp Ghee, fry Cashews & Raisins
Step 17: Add fried Cashews, Raisins and Elaichi powder to Palathalikalu
Traditional item "Palathalikalu" is ready
*** Biyyam Pindi : For best results, Soak Rice (Biyyam) for 24 hours cleaning and changing water once in 6 hours then strain the soaked rice. Blend it into very smooth powder, keep the flour in open air for 4 to 5 hours (Tadi Biyyampindi aaranivvali)
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