- Milk – 500 ml
- Saggubiyyam/Sagu – 50 gms
- Biyyam pindi/Rice flour – 200 gms
- Jaggery (white) -100 gms
- Sugar – 4 tbsps
- Coconut – 4 tbsps, freshly grated
- Cardamom powder -1 tsp
- Cashew nuts – 10
- Raisins – 10
- Almonds &pistachios – 10, chopped, optional
- Saffron – 5 strands, optional,
- Ghee – 2 tbsps
- Butter – 1 tbsps
- Salt a pinch
Soak Rice for 10-15 minutes. Drain and dry it in a cloth. Let it shadow dry for an hour or two. If soaked in night time, it can dry for overnight.
Mix the saggubiyyam/sagu and rice.
Now grind it in the mixer grinder into fine powder. Sieve and repeat the process till the all rice has become powder. Make this powder ready whenever you have enough time.
If not readymade rice powders can also be used.
Boil the milk in a thick bottom vessel by adding a glass of water and keep it aside.
In a vessel take the rice-sagu powder, add 2 tsp of sugar/ grated jaggery, a pinch of salt. Mix the butter with powder thoroughly.
Pour hot milk and make dough like chapathi and keep it aside.
No need to do this stove top. There are chances of getting lumps of done on the stove.
Take the dough in the janthikalu maker (the smooth murukkulu (medium size hole) plate has to be used not the thin ones.) and press the flour in boiled milk.
Cook with low flame for 10 mts.
In the meantime, take half a cup of water and mix jaggery and boil until jaggery dissolves in water. Strain and Keep it aside.
Add this to the jaggery water to the boiling milk.
Add Cardamom powder, shredded coconut and let it cook for 2-3 minutes.
Fry cashew nuts & raisins in one tbsp of ghee and add it to the palathalikalu.
Remove from the stove and garnish with almonds & pistachios.
Palathalikalu is ready to serve.
Serving warm gives good taste than serving chilled.
Only with rice flour without saggubiyyam can also be used.
Rice strings can be made without murukkulu/chakali maker also. Wet your hands with water/oil and start making small balls of about 2 inch, and then start elongating it into long string shaped. Do in this way, if you have enough time. This gives a traditional look and taste.
Only jaggery or only sugar can also be used, depending on your taste buds needs. Roast &crush the sesame seeds and add at the end along with the grated coconut. This gives extra flavor and taste.
To thicken the palathalikalu, 1 tbsp of rice flour mixed with some water can be added in the milk.
Word of Caution
Make the rice dough strings thicker so that it doesn’t melt or broken while cooking.