Undrallu Payasam, Undrallu, Kudumulu, Bele Kadubu, Undrala Guggillu etc are the most favourite foods for Lord Ganesha and we prepare them without fail for Vinayaka Chavithi every year. Palathalikalu and Undrallu Payasam are made very similar just that the shapes are different where as in the former one the rice flour mixture is rolled into thin cylinders(or pressed even in sevai press) where as in the latter one the rice flour mixture is rolled into small balls also known as Ammini Kozhukattai in Tamil.
Palathalikalu Payasam Recipe:
Palathalikalu is a typical Andhra sweet but it is also prepared in few regions of Karnataka. 'Thalikalu' are made with rice flour in the shape of long cylinders and are steamed and then cooked in thickened milk. One can make thalikalu by using a sev press as well- using the big holed one if you are short of time, but there are chances that the sev will get broken into tiny pieces or melt into the payasam and hence I adapt to make the cylinders by hand even though it is time consuming.
In Andhra the base for payasam is milk which is thickened with rice flour and grated coconut is added to it, but in our house my mom thickens the milk by adding ground coconut-cashew nut-poppy seed mixture which not only thickens the payasam nicely but also adds the taste to it. I strongly recommend you to try this way of payasam base- I am sure you will love it.
Check out other important recipes for Vinayaka Chavithi:
Palathalikalu Payasam Recipe:
Prep time: 20-30 mins | Cooking time: 30 mins | Total time: 1hr
Cuisine: Andhra - South Indian | Category: Festival Sweets
1/2 cup Rice flour *(use freshly home made)
2-3 tbsp grated Jaggery
1 cup Water
a pinch of Salt
1 tsp Oil/Ghee
1/3 cup grated fresh Coconut
1 tbsp Poppy seeds
6-8 Cashew nuts
1 1/2 cup Milk
1/2 cup Water
1 1/4 cup grated Jaggery
1/4 tsp Cardamom powder
to prepare Thalikalu:
- Take some dough in your hand, and using your fingers make small balls and make them into thin cylinders of 1 1/2 inches length as shown in picture.If the dough keeps sticking to you hand, smear little oil to your fingers to continue making the cylinders. This is the most time consuming process but the end product makes you forget all the pain you have taken while making it.
- After you finish making all the cylinders, place the steamer(or vessel) in a pressure cooker without any lid on the vessel. Do sprinkle one or two tea spoons of ghee on the top of the cylinders and steam it for 10-15 min without using a weight (like you would make idli).
- Once the pressure drops open the cooker and place the steamer(vessel) aside. You should be seeing shiny thalikalu as shown in the picture.
- Add steamed rice balls and simmer for 6-8 mins until they absorb all the flavours and starts floating up. At this stage adjust the thickness of payasam by adding more milk to suit your required consitency. Do not boil for long as the mixture might curdle up sometimes.
- Let it sit for few minutes before serving which will help it to absorb the flavours and sweetness.
- Jaggery can be replaced with sugar in the recipe.
- The addition of jaggery while making the rice balls makes them mildly sweet and makes it delicious when cooked in the coconut-poppy seed kheer. How ever it is optional to add jaggery while making those rice balls, but I suggest you to add.
- If you do not have time to make those cylinders, you can use a sev maker(slightly big holes) to press them into long cylinders. You do not need to steam them, you can press them directly into the milk-water mixture and boil it until they float and then add ground coconut mixture and jaggery and boil for some time.