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 cooked. Blanched and peeled almonds are made into paste and added to the milk. Serve badam and rice kheer hot.
Makes: around 4 Servings of Badam and Rice Kheer
Milk 1 1/2 Cups
Rice Flour 2 Tbsps
Jaggery 3 – 5 tbsps
Cardamom Powder a big Pinch
Almonds 15 – 20
Method of preparation:
Soak almonds in warm water for sometime and peel off their skin.
Then grind the almonds into smooth paste with little water.
Bring to boil few tablespoons of water.
In a bowl, add rice flour and add hot water.
Knead the rice flour into soft dough and divide the dough into small portions.
Form some of the portions into tiny balls and some of them into long thick strings.
Bring to boil milk in a sauce pot, stir in prepared rice flour balls and strings and cardamom powder.
Boil till the rice flour balls float (around 5 – 10 minutes).
Add little more milk if the mixture becomes too thick.
Stir in almond paste and boil on low flame for few seconds.
Remove from heat, stir in jaggery.
Pour into small bowls and serve badam and rice kheer immediately.
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.
Other Names: Badam Pappu Pala Thalikalu, Badam and Rice Kheer