Wednesday, September 12, 2018

Undralla payasam recipe | Pala undrallu payasam recipe | Paal kolukattai recipe | Paal kozhukattai | ఉండరాళ్ళ పాయసం

Famous and Traditional South Indian sweet undralla payasam or pala undrallu which is offered as naivedyam or prasadam to lord ganesh on ganesh Chaturthi or vinayaka chavithi.
Main important component in this recipe is home made rice flour and milk. The process of this sweet undralla payasam has easy steps, making the dough, shaping the dough into tiny balls and cooking them in milk and rice flour mixture.

Note:
  • Main important key role for undralla payasam is to make homemade rice flour. 
  • Do not use store bought flour which makes undrallu hard and spoils the recipe.
  • Divide the dough balls into equal sized balls to ensure even cooking.
  • Make sure to cover the prepared dough balls until goes into milk.
  • Traditionally for sweetening we use jaggery. you can even use either complete sugar or complete jaggery of your choice, but i like the taste with 1/4 quantity sugar and 1/2 quantity jaggery.

Procedure for Homemade rice flour

  • Wash rice well in water and soak in water for at least 2 to 3 hours. Drain out all the water by using a strainer and fan dry on a clean cloth until there is no wet in rice.
  • By using mixie jar, Grind into fine powder and sieve the flour. Here when you sieve the flour, you can use the rice flour for pala undrallu, chalimidipala thalikalujantikalu, Murukku, Ribbon pakoda, ariselu or adhirasam and so on.. and coarse rice rava for undrallu or kudumulu, upma, kheer and so on. or even make into fine powder of your choice. 
  • You can store this homemade rice flour or rice rava for upto a month or two by refrigerating in a ziplock bag or in an airtight container.




You may also like few other festival recipes for naivedyam or prasadam:



Author: Nagaharisha
Recipe Type: Naivedyam / Prasadam / Sweet / Snack
Cuisine: Indian
Serves or Yields: 6 to 7




Ingredients for Undralla payasam / pala undralla payasam:
  • Cashews – few
  • Raisins – few
  • Ghee – 2 tbsps
  • Home made rice flour – 1 cup
  • Water – 1 cup
  • Salt – pinch
  • (Jaggery – ½ cup, Sugar - ¼ cup) or (Jaggery - ¾ cup) or (Sugar - ¾ cup)
  • Milk – 4 cups
  • Cardamom powder – 1 tbsp
  • Saffron strands – few
  • Sago or saggubiyyam – 2 tbsps 

Procedure for undralla payasam:

  • Heat 2 tbsps ghee in a wide open heavy bottom pan, to this add cashews and saute it well until light golden in colour on a medium flame. 
  • Add raisins and saute it well until raisins puffs up or for few seconds. Transfer to other plate. 
  • Now into leftover ghee add a cup of water and bring it to boil. 
  • Add a pinch of salt, homemade rice flour with one hand and with other hand keep stirring continuously to prevent from lumps on a very low flame for 1 to 2 minutes.
  • Turn off the flame, cover it and rest it for 5 minutes or until it is warm enough to handle.
  • Grease your hands with some ghee and knead the rice flour mixture to make into smooth dough.
  • Take small portion of the dough and shape into tiny round shaped balls. Do the remaining in the same process as shown in the video. Once this is done, Cover it and set them aside.
  • On other side soak 2 tbsps of sago or saggubiyyam in 4 tbsps of water for 10 mins, Also take a tbsp of rice flour into a bowl, mix it well with some water as shown in the video, make sure there is no lumps in it. Set aside.
  • Now boil 4 cups of milk in a wide open heavy bottom pan on a medium flame, once it starts to boil add sago or saggubiyyam along with water and rice flour balls.
  • Gently mix it well and cook for about 10 to 15 minutes on a low to medium heat. Stir in between, to prevent sticking at the bottom.
  • Now add ¼ cup sugar, tbsp of cardamom powder, rice flour mixture, few strands of saffron and mix it well. Here by adding this rice flour mixture, payasam thickens that gives a smooth and creamy texture.
  • Cook this for 2 more minutes. Add roasted nuts, Mix it well and turn off the flame.
  • After a minute add ½ cup grated jaggery and mix it well. make sure to turn off the flame before adding jaggery otherwise milk will curdle.
  • Here our traditional undralla payasam is ready now. Offer to god as naivedyam or prasadam on ganesh chaturthi or vinayaka chavithi.

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