Mango Pala Thalikalu

14 May

Mamidipandu Pala Thalikalu.

Pala thalikalu is a traditional milk puddding made with rice flour. Milk is brought up to a boiling up and flavorings are added. Rice flour is made into soft dough with hot water and then the dough is shaped into balls and strings. The prepared balls are then boiled in milk till done.
Makes: around 4 Servings of Mango Pala Thalikalu


Mango Pulp 1 Cup
Milk 3 Cups
Rice Flour 1 Cup
Scraped Coconut 1 – 2 tbsps
Jaggery 3 – 5 tbsps
Almonds 10 – 15
Salt a Pinch

Method of preparation:

Soak almonds in warm water for sometime and peel off their skin.
Then finely chop the almonds.

Bring to boil a cup of water.
Remove from heat, stir in rice flour and salt.
Once warm enough to handle, knead the rice flour into soft dough.
Take around a lime sized dough and dissolve in few tablespoons of water.
Reserve this to mix it in milk later on.

Take the remaining rice flour dough and mix few teaspoons scraped coconut and chopped almonds to it.
Knead again and divide the dough into small portions.
Form some of the portions into balls and some of them into long thick strings.

Bring to boil milk in a sauce pot, stir in the rice flour mixture.
Boil for a minute, stir in prepared rice flour balls and strings.
Boil till the rice flour balls float (around 5 minutes).
Add little more milk if the mixture becomes too thick.
Mix in jaggery (if using), coconut and almonds.
When jaggery is dissolved, remove from heat.
Let the mixture cool down a bit.

Temper the mango pulp with little bit of rice flour mixture.
Then add all the tempered mango pulp to the cooked rice flour mixture.
Garnish with fresh mango pulp and chopped almonds.
Serve mango pala thalikalu warm or cold.
Notes: Make sure not to add sugar or jaggery if the mango pulp is already sweetened.

Suggestions: If the strings or balls are too small, they dissolve in milk once cooked. Make sure they are big enough to hold their shape. If the formations are too big, they take more time to cook in the milk.
Variations: A traditional version of palathalikalu. Few pinches of cardamom powder or a very small pinch of saffron can also be added to the boiling milk for more flavor.
Other Names: Mango Pala Thalikalu, Mamidi Pandu Paalathalikalu.

9 Responses to “Mango Pala Thalikalu”

  1. Hari Chandana May 14, 2010 at 10:27 am #

    Hey.. Very innovative and traditional recipe, nice thought dear..

  2. Sra May 14, 2010 at 11:15 am #

    Raji, that is a work of art! My gran used to make this v often and my brother used to call it ‘pamula payasam’. I tried making it once and failed miserably. The milk curdled when I added the jaggery. And I think I did it on low heat only – how do you prevent the curdling? Or is that the milk won’t curdle when the jaggery is added because flour has been added to it already (like we do for pulusu/pala koora?)

  3. Raji May 14, 2010 at 11:52 am #

    @Hari Chandana thank you thank you
    @Sra thank you so much dear. pamula payasam lol.
    i always add sugar or jaggery once i remove the pot from heat. so the heat is enough to dissolve the sugar. Foolproof. give it a try.

    but as you said, milk won’t curdle when its on very low flame and not much bubbling
    or when its mixed with flour as in this case. Most of the time i don’t dare to do it this way though.

  4. Priti May 15, 2010 at 1:16 am #

    Wow looks at this….wonderful click and looks awesome…this is new to me ofcoz…thanks for sharing Raji

  5. anupama May 16, 2010 at 10:33 am #

    raji, will the milk remain the same after adding mango pulp to it?

  6. Raji May 17, 2010 at 2:41 pm #

    @Priti glad you liked it so much. thank you
    @anupama same? if the mixture is too hot, let it cool down a bit and add the tempered mango pulp. it remains creamy

  7. anupama May 18, 2010 at 12:00 am #

    it came out well.. my family loved it…. thx raji

  8. madhu May 19, 2010 at 12:01 am #

    Hai, raji its very nice receipe i will try for my child.

  9. Raji June 5, 2010 at 1:34 pm #

    @anupama thank you so much for trying it out. glad ur family loved it. thank you.
    @madhu do give it a try. thanks

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