Palathalikalu Recipe Jaggery Ingredients Easy Andhra Sweet Payasam

Palathalikalu Recipe Jaggery Ingredients are the heart of this traditional Andhra sweet dish made with rice flour, milk, and jaggery that’s perfect for festivals like Ganesh Chaturthi and Sankranti in the Delta region of Andhra Pradesh. According to Wikipedia, Palathalikalu is an Indian sweet made by cooking rice-based noodles in milk with jaggery, ghee, and dry fruits, a beloved festive payasam in many Telugu households.

Recipe Card

Ingredients With Exact Quantities

Main Ingredients

• Wet rice flour – 1 cup (or homemade rice flour)
• Jaggery (Bellam) – 1 cup, grated
• Milk – 4 cups (full-fat for best taste)
• Water – 1 cup
• Sago pearls (sabudana) – 2 tbsp (optional but traditional)
• Cardamom powder – ½ tsp
• Ghee – 3 tbsp
• Cashew nuts – 2 tbsp
• Raisins – 2 tbsp
• Dried coconut pieces – 2 tbsp (optional)

These proportions are grounded in traditional versions of the dish and regional adaptations seen online.

Step-By-Step Instructions

1. Preparing The Wet Rice Flour

Wash 1 cup rice and soak it for 4–6 hours. After draining, spread it on a cloth until barely moist (not fully dry) and grind to a very fine powder. Sift the flour and keep handy. This improves the texture of Palathalikalu. Understanding Palathalikalu Recipe Jaggery Ingredients is essential.

2. Making The Jaggery Syrup (10 minutes)

In a deep pan, add grated jaggery plus ½ cup water and heat gently until fully dissolved. Strain the jaggery syrup to remove impurities and set aside to cool completely. This avoids grit and gives a smoother sweet.

3. Soaking Sago (Optional – 15 min soak)

If using sago, wash 2 tbsp and soak in warm water for 15 minutes. Drain before adding to the milk later. This yields soft cooked pearls rather than uncooked crunchy bits.

4. Boiling The Milk (10 minutes)

Pour 4 cups milk with 1 cup water into a heavy saucepan. Bring to a boil over medium flame, stirring occasionally so it doesn’t stick or burn. Once boiling, add soaked sago pearls and cook until half-done (about 5 minutes). This relates to Palathalikalu Recipe Jaggery Ingredients.

5. Shaping The Palathalikalu (15 minutes)

Mix wet rice flour with a few tablespoons of water to form a soft dough. Divide into small marble-sized pieces and roll into long cylindrical shapes (about 3–4 inches). Set aside on a plate dusted with a little flour. This step defines the characteristic noodle-like thalikalu.

6. Cooking The Talikalu in Milk (15 minutes)

Gently drop the rolled thalikalu into the simmering milk. Let them cook undisturbed for 5 minutes so they start absorbing milk. After 5 minutes, give a gentle stir—avoid breaking them—cook another 10 minutes until soft through the center.

7. Thickening The Payasam (5 minutes)

Mix remaining rice flour with 2 tbsp water until smooth and gradually pour into the simmering mixture. Cook for 3–5 minutes until the milk thickens slightly. Stir often to prevent lumps. Learn more about Palathalikalu Recipe Jaggery Ingredients.

8. Final Sweetening & Aromatics (5 minutes)

Turn off the heat. Add cooled jaggery syrup, then add ½ tsp cardamom powder. Stir gently to combine. The residual heat will meld the jaggery into the payasam without curdling.

9. Garnishing and Serving (2 minutes)

Heat 3 tbsp ghee in a small pan. Roast cashew nuts, raisins, and dried coconut pieces until golden. Pour over the Palathalikalu before serving warm or at room temperature. This final step adds aroma and richness.

Pro Tips From My Kitchen

• When I visited Andhra homes for this dish, I found smaller pieces absorb milk better—so smaller thalikalu cook more evenly.
• If jaggery syrup is added while hot, the milk can curdle. Always cool jaggery completely before mixing.
• Using full-fat milk gives a richer mouthfeel than low-fat versions.
• Resting the thalikalu off-heat for a few minutes intensifies jaggery flavor as the sweetness blooms with warmth.

Chef’s Notes

Substitutions

• Sago pearls: Can be omitted or replaced with cooked rice bits for texture variation.
• Rice flour: Store-bought fine rice flour works, though freshly wet-ground flour improves softness.
• Sugar alternative: Avoid sugar if you want authentic and deeper flavor from jaggery.

Storage Tips

• Refrigerate leftovers in an airtight container up to 3 days.
• Reheat gently with a splash of milk before serving to loosen thickened portions.
• Do not freeze—texture changes on thawing.

Nutrition Information Per Serving (Approx)

This estimation is based on similar payasam dishes and typical ingredient values for milk, jaggery, and rice flour.

Frequently Asked Questions

Can I use dry rice flour instead of wet rice flour?

Yes, but wet rice flour yields softer, more milk-absorbing thalikalu. Dry flour could make them slightly firmer.

Why does my palathalikalu become sticky?

Sticky texture often means too much water in the dough. Use less water when shaping and dust lightly with flour.

Can I make this vegan?

Replace milk with coconut milk and use vegan jaggery. The taste changes slightly but remains delicious.

About The Tradition

In Andhra regions, Palathalikalu is not just food—it’s part of cultural offerings during Ganesh Chaturthi and family celebrations. This sweet’s aroma of jaggery and cardamom evokes memories of festival gatherings in many Telugu homes.