|Published||Apr 27, 2009||Cooking Time||25 Minutes|
|Recipe Type||Desserts/Sweets||Preparation Time||5 Minutes|
|Ingredient||Milk||Standing Time||25 Minutes|
Description: Very rich delicious Sound Indian dessert made especially for festivals like Sankranthi and Dipavali
Recipe of Pala Taalikalu
1) Take a heavy bottom vessel and pour in milk and start heating it on low flame. 2) Also soak Saggu biyyam with little warm water. 3) Take rice flour and add half a pinch of salt and mix it with a little of warm milk that's already boiling. 4)Once you see that milk is boiled , take the mixed rice flour and put it into murukulu press and gently press taalikalu into boiling milk. (you should use that is for lavu chakralu) 5) Do not stirr after finishing pressing , let it boil on low flame until the taalikalu pop up to top of the milk. 6)At this time rinse and add the soaked saggu biyyam and jaggery. 7)Do not mix too much since it will break taalikalu. 8)Finally finish it off with fried nuts and dry fruits of your choice and 4 tbsps of ghee and cardamom powder. 9) Serve hot with ghee and mudda pappu , or chilled.
Do not put too much salt in taalikalu as this will ruin the milk
Posted Apr 27, 2009