MommyFood Author
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



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


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)

Comments powered by CComment

Search Header.



Follow Us... Stay Updated !



  facebook   twitter  




Our Latest Recipes