Pala Thalikalu Recipe | Bellam Thalikalu
Pala Thalikalu Recipe is one of the healthy traditional Andhra Recipes prepared as naivedyam to offer Lord Ganesh on Vinakaya Chaturthi. Learn how to make Pala Thalikalu recipe with step by step image instructions along with tips and a video.
Bellam Thalikalu is made with soaked rice powder, jaggery and milk as main ingredients and is then topped with dry fruits roasted in ghee. When perfectly cooked, one can feel the softness of thalikalu with thick and creamy payasam.
As our recipe is traditional and belongs to Andhra cuisine, here “pala” means milk and “thalikalu” means Andhra noodles made by rolling rice dough and made manually with hands. To get the right binding capability to milk and to give additional flavour we even add soaked sago to milk.
We can even use murukku mold and press noodles with it but in this case, there is a chance of making a mushy recipe. Although it takes time to make handmade noodles it’s a good choice to make perfect bellam thalikalu.
Tips to make a perfect Pala Thalikalu Recipe:
- Rice needs to be soaked for 4-5 hours; it turns good if you soak overnight.
- Either we can transfer the rice to a flour mill or else make our powder. In our case, we drained water and dried rice under the fan and then made soft powder.
- There should be moisture left in rice flour. If one presses flour with fingers it needs to take shape with the moisture left in it.
- Do not add whole rice flour to jaggery syrup, if the consistency turns to loose we can add this flour and also add adequate water based on the rice we take.
- Make soft and moist dough without any lumps. Put a wet cloth over the dough to keep it moist.
- When boiling milk, if you put two bowls of milk add one bowl of water to make it the perfect consistency.
- Because I have made a small quantity, I have used a medium-sized vessel, if you are making a large quantity then choose a wide bottom vessel to make it perfect.
- While adding jaggery syrup pour through the tea skillet so that we can filter foreign dust particles.
- Always put jaggery syrup only when offing the flame and the payasam turns mild hot or else there is a tendency of milk curdling.
You may also like to check other Ganesh Chaturthi Prasadam Recipes:
Rava Ladoo and
Pala Thalikalu Recipe | Bellam Thalikalu
Pala Thalikalu Recipe is one of the healthy traditional Andhra Recipes prepared as Ganesh Chaturthi Prasadam Recipe
Ingredients
- Rice – 1 bowl 250 gms.
- Water – to soak and to put in milk
- Sago – 3 tbsp.
- Jaggery – 1 bowl 250 gms.
- Milk – 2 bowls ½ litre
- Ghee – 3 tbsp.
- Dry coconut – 2 tbsp.
- Cashew – 2 tbsp.
- Almonds – 2-3 No.
- Raisins – 1 tbsp.
- Cardamom powder – 1 tbsp.
Instructions
- Soak rice overnight by adding adequate water.
- The next day soak sago for 30-60 minutes. Keep aside.
- Put rice over a skillet and drain all water. Transfer rice over a clean cloth and dry under a fan.
- Once rice turns dry, put rice into a mixer grinder to make a fine powder.
- We need only soft powder so sieve rice flour and keep it aside.
- Heat teacup of water in a pan and add 2-3 tbsp. jaggery.
- Once the jaggery melts and is about to turn thin syrup add rice flour in small batches and mix well.
- Make sure there are no lumps. Once it turns thick dough off the flame and kneads for a minute.
- Take a small portion of dough and roll to make medium size noodles. If you are unable to roll over your hands then roll on a flat surface or we can directly make use of murukku mould.
- Make remaining noodles and keep them aside. Meanwhile, put the remaining jaggery in a vessel and put teacup of water and boil.
- Jaggery syrup should not turn thick as we cannot filter dust particles.
- While the syrup is being prepared boil milk by adding a 2:1 ratio of milk and water.
- When the milk starts boiling add soaked sago and boils for 5 more minutes.
- Add noodles and boil till noodles turn soft. To check break noodles with the help of a spoon.
- To get a thick and creamy texture make a rice flour solution or add water to the batter to get a thick solution.
- Add this solution and off the flame after a minute of the boil.
- When this mix turns mild hot, add cardamom powder and jaggery syrup into it and mix well.
- Meanwhile in pan heat ghee and roast dry fruits on low flame.
- Pour ghee and dry fruits over Bellam Thalikalu | Pala Thalikalu Recipe and serve hot.
Recipe Video
How to make Pala Thalikalu Recipe:
1. In a vessel add 1 bowl of rice and add adequate water to soak overnight.
2. Soak sago the next day morning for an hour.
3. Clean rice and drain water from rice by putting rice over a skillet.
4. Spread rice over a clean cloth and dry under the fan till moisture is evaporated.
5. Put dried rice in a mixer grinder and make soft powder. As we need soft flour, we sieve again. When pressed with hands flour should be able to take shape.
6. In a pan add a tea cup of water and add 2-3 tbsp. jaggery to make a thin syrup.
7. Once the jaggery melts off the flame and put rice flour in small batches and make a soft batter by stirring continuously without any lumps.
8. Knead the dough for a minute and take a small portion of the dough and make thin rolls of noodles either on hand or on a table.
9. In another vessel put 1 bowl of jaggery and add a tea cup of water and bring it to boil.
10. Meanwhile add two bowls of milk and 1 bowl of water and bring it to a boil. Once milk boils add soaked sago and continue boiling.
11. When sago turns soft add noodles and mix without putting any spoon. Just shuffle the bowl with your hands.
12. Keep a small portion of dough and put it in a bowl. Add a little water to make it diluted. If you are not left with dough then add rice flour to make a solution.
13. Check the softness of noodles by breaking them with a spoon or a knife. If they break and are cooked, then add rice flour syrup to get a thick and creamy texture.
14. In a tadka vessel, heat ghee and put dry coconut, cashews, almonds and raisins.
15. Add cardamom powder and jaggery syrup distilled with a tea sieve filter and mix well.
16. Garnish Pala Thalikalu Recipe | Bellam Thalikalu with dry fruits and serve hot.
