Happy Ganesh Chaturthi for all who celebrate.


Welcome to all our readers to this new space. Over the summer, my cousin encouraged me to move to my own domain and so we are now https://www.tamalapaku.com .

BM #104 Day 3 -

Pala thalikalu is a traditional kheer from my native state of Andhra Pradesh, made with homemade rice noodles and jaggery. Pala meaning Made with milk; Thalikalu meaning noodles. It is also one of the kheers perfect to make for Naivedyam (Offering to the Lord).

September is the time for another month long Mega marathon and this year, the theme is "Sweets and Snacks".

The first week is all about Sweets, the next week about snacks from a particular state in India, week 3 is the 'happy hour' week with no rules and week 4 has predetermined snacks from 8 different states. 

With so much going on this month, let us explore together and enjoy the various treats. We have about 8 other friends doing this marathon so it will be a lot of fun.

Notes about this kheer - 
*I made a few noodles and tried boiling them in milk when I observed that they were disintegrating after a couple of minutes. To circumvent this problem, I tried boiling the noodles in a separate pan and then adding them to the milk and that trick worked for me.

* The kheer thickened upon cooling because of the almond powder and also the disintegrated noodles added to the texture and thickness of the kheer.


Ingredients - 
For the Noodles (Thalikalu) - 
Water 1 cup
Salt 1/8 tsp

Powdered Jaggery 2 tsp
Rice Flour 1/2 cup (adjust as per need) + more for dusting
For the Kheer - 
Water 1 cup
Milk 3 cups
Almond Powder 2-3 Tbsp
Powdered Jaggery 1/2 cup (Adjust as per need)
Cardamom Powder 1/2 tsp
For The Garnish - 
Ghee 1/2 tsp
Almonds chopped 1 Tbsp
Cashews Chopped 1 Tbsp
Raisins 1 tsp

Method Of Preparation -
To prepare the Noodles (Thalikalu) -
In a heated non stick pan, add 1 cup of water and let it come to a rolling boil. Sprinkle salt and jaggery powder and allow them to dissolve in water.

Reduce the heat, sprinkle the rice flour while stirring continuously until a stiff dough is formed. Cover and remove from heat.

Allow the dough to cool for a few minutes.

Pinch small marble sized portions and roll into a 1/2-3/4 cm thick rope using the rice flour to dust as needed. Cut the noodles to 2 inches approximately. See picture for reference.



In a heated thick bottomed pan, boil 1 cup of water and gently slide the prepared noodles and allow the noodles to cook for 2-3 minutes.

To prepare the Kheer -
In a separate pan, boil the milk and almond powder. Gently pour this into the boiling noodles. 

Mix gently and reduce the heat. Add the powdered jaggery and cardamom powder. Allow the jaggery to dissolve and remove from heat. 

To prepare the Garnish -
In a pan heat ghee and fry the chopped almonds, chopped cashews and raisins until they are golden brown.

Garnish the kheer with the fried nuts and serve it warm.





 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
You are invited to the Inlinkz link party!
Click here to enter



Preparation Time 30 minutes
Serves 5-6

7 comments

  1. Srivalli Says:
  2. Excellent start Harini, I had these on the list but had to skip it for something else. Will surely make it sometime. Looking forward to the rest in the series!

     
  3. Narmadha Says:
  4. Method looks similar to paal kozhukatai. Looks very delicious. Good to learn about this traditional recipe from Andhra.

     
  5. That kheer is new for me, it surely sounds interesting and delicious. Is the consistency that of a rice or any basic kheer?

     
  6. Suma Gandlur Says:
  7. Congrats on your new website. Using jaggery definitely makes the dish more flavor filled one and paala thaalikalu fitted well for the festive day.

     
  8. sushma Says:
  9. Vinayaka Chaviti is incomplete without this payasam. I coudnt make this year. Your payasam is looks super delicious. Perfect dish to start this marathon

     
  10. Padmajha Says:
  11. Nice recipe to start the marathon with Harini and so apt for the festival season as well. I was remained of paal kozhukattai when I read the description of this dish.And congrats on the new home for the blog :)

     
  12. Vinayaka Chaturthi is incomplete without Paala talikalu, I like the way how you made these talikalu. We use chakli press. Beautifully done.

     
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