Recipe for Palathalikalu, a dessert from the Guntur region in the state of Andhra Pradesh in India. It is a classical dish and is usually made during the Sankranthi festival. This used to be a “must have” dish in my childhood, but it has become into a exotic dish in recent times. My brother in law made some recently and I was surprised, how easy it is to make the dish. Here is an attempt to share the knowledge :).
- Rice Flour (1.5 cups)
- Brown Sugar (2 cups)
- Milk (1/2 Gallons)
- Butter (Ghee) (3 tablespoons)
- Cashew Nuts (1/2 cup)
- Cardamom Seeds (eilachi) (~15)
- Knead the rice flour into a dough by adding 1 cup of brown sugar and some warm milk.
- Add the rest of the brown sugar to the milk and bring it to a boiling point
- Put the prepared dough in a cookie press and drop it into the milk as short noodles (use the cookie press template with round holes of ~0.25 inches in diameter)
- Roast the cashews slightly in butter and them to the milk (along with the butter)
- Crush the cardamom seeds and add them to the milk.
- Let all the ingredients boil for ~15 minutes and you are ready to enjoy palathalikalu
Wasn’t that easy? :).. You can also add raisins to the dish based on your preference.
The Cookie Press (Indian Version 🙂 )
Creating the noodles