Kudithipudi.Org

October 17, 2009

RECIPE : Palathalikalu

Filed under: Food — Vinay @ 9:35 am

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 :).

Ingredients :

  • 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)

Preparation :

  • 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.

Visuals :

The Ingredients


The Cookie Press (Indian Version :) )

Creating the noodles

Yummy!!


1 Comment »

  1. Hey, I was reading your post and I just wanted to thank you for putting out such great content. There is so much crap on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out quite nice! I’m very eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and tips.

    Comment by Rose — September 14, 2010 @ 7:53 am

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