Monday, August 29, 2016

Talikala Payasam Recipe / Pala thalikalu Recipe


Today I am going to share you a Famous and Traditional South Indian Pala thalikalu or Thalikalu payasam. We make this on any festive or special occasions. Generally these pala thalikalu are offered as naivedyam or prasadam to lord ganesh on ganesh Chaturthi. There are many variations of making these pala thalikalu, today I am going to share you a easy method in a simple process.

The main important component in this recipe are rice flour, milk and jaggery. In this recipe, mainly prefer only homemade rice flour. This is very easy to make at home, when the rice flour is available at home we can make this recipe under 30 minutes.

To make this rice flour, first wash and soak rice for atleast 2 to 3 hours, drain out all the water and fan dry on a clean cloth until there is no wet in rice. Grind into fine powder and sieve the flour. You can prepare this rice flour earlier and store it in refrigerator for up to months or two.

Here instead of jaggery, sugar can be replaced. Traditionally we prepare using jaggery. If you are a beginner to this recipe, better to use sugar instead of jaggery, gradually you can use jaggery once you are perfect with sugar. 


Note:

When you sieve the flour, you can use the rice flour for pala thalikalu, jantikalu, Murukulu, Ribbon pakoda and so on.. and coarse rice ravva for undrallu or kudumulu, upma, kheer and so on..

For more recipes for naivedyam or prasadam on Ganesh chaturthi / Vinayaka Chavithi you can check : Ganesh Chaturthi / Vinayaka Chavithi Recipes

Author: Nagaharisha
Recipe Type: Appetizer / Dessert / Snack / Naivedyam or prasadam
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 2 to 3

Ingredients for Palathalikalu or Thalikalu payasam:
  • Pistachios – few (optional)
  • Few raisins
  • Cashews – 6 to 8
  • Few Saffron strands (optional)
  • Small Sago or Saggubiyyam – 1 tbsps or even you can use large sago or saggubiyyam of your choice, but when you are using this, you have to soak in 2 tbsp of water for half an hour. 
  • Shredded Jaggery – ½ cup or Adjust according to your taste
  • Cardamom powder – ½ tsp
  • Ghee – 3 tbsps
  • Baking soda – pinch
  • Sugar – 2 tbsps
  • Home made Rice flour – 1 cup (Homemade rice flour)
  • Whole milk or reduced fat milk – (4 cups + 1 cup water) or 5 cups milk
  • Jantikalu mould or muruku presser. (round shape plate)

Procedure to make rice flour:
  • Wash rice well in water and soak in water for 2 to 3 hours. Drain out all the water and spread the rice on a clean cloth. Fan dry until there is no wet in rice. 
  • Now by using mixie jar grind it into fine powder and sieve the flour, separate coarse rice rava into another plate. (Here the coarse rice rava you can make it into undrallu or kudumulu or even you can make into fine powder of your choice). Here by using this rice flour I am going to prepare palathalikalu. you can store this rice flour or rice rava upto a month or two by refrigerating in a ziplock bag or in an airtight container.

Procedure to make Palathalikalu or Thalikalu payasam:
  • Heat 2 tbsps of ghee in a nonstick pan on medium heat, once the ghee is enough hot, add cashews, pistachios and saute it well until light golden colour. When the cashews are turning to golden colour add raisins and saute it well until the raisins are puffed up or for few seconds.
  • Transfer the roasted nuts to other plate and into the same pan add milk, sago or saggubiyyam. Mix it once completely cover it and bring it to boil as shown in the video. Stir inbetween to prevent sticking at the bottom. (Here instead of small sago or saggubiyyam, you can replace with large saggubiyyam, but you have soak in 2 tbsp water for half an hour).
  • In the meanwhile, make the rice flour dough, for this first melt a tbsp of jaggery by adding 3 to 4 tbsps of hot water or milk as shown in the video . Strain it by using tea strainer. Set aside.
  • Into home made rice flour, add baking soda (here whenever the milk is combined with jaggery it will curdle so to prevent from curdle I am using baking soda), tsp ghee and mix it well completely and make sure there is no lumps.
  • Slowly add the melted jaggery water into rice flour mixture and make it into soft chapati dough. (if required add some hot water). Here instead of melted jaggery, sugar can be replaced too. Smear some ghee and set aside.
  • On the other side, as shown in the video milk starts to boil and sago is turning to transparent. Now turn the flame to as low as possible.
  • Add rice flour dough into jantikalu mould. when you press the mould, the dough should come out easily as shown in the video. Now press the jantikalu mould and drop into milk in a circular motion for one time. Do not put any ladle immediately. Cover it and Let it boil for 2 minutes otherwise the noodles may break.
  • After 2 minutes, slowly and gently mix it once otherwise it will not retain their shape. Now again press the jantikalu mould and drop into milk in a circular motion motion for second time. Do it in a similar way until the dough is completed and make sure to cook this on a very low flame.
  • Now cover this and cook for 10 to 15 minutes on a low flame. Here as shown in the video, you can see the rice noodles are cooked well and once they are done will float in milk. now gently mix it once completely and add sugar, cardamom powder, saffron strands(this is completely optional). mix it once and allow the sugar to melt completely.
  • Turn off the flame, wait for a minute and add shredded jaggery gently mix it well until the jaggery is well combined. if you feel jaggery is having any impurities you can even add melted jaggery or instead of jaggery, sugar can be replaced too but traditionally we add jaggery.
  • Here our traditional palathalikalu or thalikalu payasam is ready now. Transfer this into a bowl and garnish with roasted nuts. Offer this to god as naivedyam or prasadam to lord ganesh on ganesh chaturthi.

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