Recipe Prepared By

Smt Mani Kumari
Article Written By

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


Sri Vara Lakshmi Vratham Naivedyam Recipes

Vara Lakshmi Vratam












Chakkara Pongali


Chalimidi Vadapappu


Our Latest Recipes

Search Header.



“Amazon and the Amazon logo are trademarks of, Inc. or its affiliates.”

Follow Us... Stay Updated !



  facebook   twitter   google