Paala Taalikalu is a special dish for Telugu people. These are prepared during the festival of Lord Ganesh god.

Vinakaya chavithi and there is also a custom of giving them along with new Clothes as part of 'Saare', the gift hamper to new brides in Telugu culture.

Recipe of paala Talikalu is an old one and many Telugu poets have praised the taste of paala talikalu in a great way.

Before preparing this traditional recipe, knowing these tips is must

Pala Talikalu | Ganesh Chaturdi Special Sweet | How to make Pala Thalikalu Recipe
Tips
Wet rice flour :
• Talikalu will be soft only if they are prepared from wet rice flour and they absorb milk. If dry rice flour or packed rice is used, milk cant be absorbed to the core.

• To prepare wet rice flour, wash the rice and soak it in water for whole night, after straining it let it dry for 30 min in a sieve. Now when rice is neither dry nor wet, grind it and sift it using sieve. Grind those unground flakes of rice again.

• Grinder is better than a mixie.If you don’t have grinder, you can use mixer

• should be soft with out ungrinded flakes, If you hold it in your fist, you must be able to form a soft lump. This is called as wet flour. You can keep it in an air tight container and preserve it for a month.

Talikalu :
• Talikalu shouldn’t be too thin or too thick

• If Jaggery syrup is added while it is hot, Milk will turn into flakes. So, it should be added only after the stove is turned off and the syrup cools down.

• Mix flour with Water and add it to the Milk, then only Talikalu will be thick. Don’t boil for too long once flour is added, Or once cool, the Talikalu will turn into hard lumpy masses.

• If it becomes too thick, boiled Milk can be added to loosen it.

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Pala Talikalu | Ganesh Chaturdi Special Sweet | How to make Pala Thalikalu Recipe - Recipe Video

Pala Talikalu | Ganesh Chaturdi Special Sweet | How to make Pala Thalikalu Recipe
Prasadam | vegetarian

Soaking Time
12 hrs

Cook Time
45 mins

Total Time
12 hrs 45 mins

Servings
8

Ingredients

• 1 cup Wet rice flour
• 1 cup Jaggery
• 1 cup Sago Pearls (Sabudana)
• 1/2 liter Milk
• 250 ml Water
• 1 tsp Cardamom Powder
• 3 tsp Ghee
• 3 tsp Cashew Nuts
• 2 tsp Dry Coconut pieces
• 2 tsp Raisins

Instructions
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Melt 2tsp of Jaggery with some water. Once it melts, add wet Rice Flour and switch off the stove and stir it well. (Note that preparation of Wet rice flour was mentioned in Tips ). 
If the Dough appears too hard, add some water and mix to make it soft. 
Add water to the remaining Jaggery and boil it fully, then remove it from the stove and let it cool. 

Now, prepare marble-size lumps from wet Rice Flour dough and roll them till they are long and slightly thick enough. Keep some wet flour aside. 
Mix milk and water and bring it to boil fully and add Sago pearls which are soaked for 30min in water and let them cook up to half. 
Once Sago pearls are half cooked, then add prepared Talikalu to Milk and leave it undisturbed for 5 min. 

After 5 min stir it slowly, close the lid and let it boil for 12-15 minutes 
After 12 min, cut Talikalu with a spoon to check whether they have absorbed Milk. Once it boils to the inner core, mix water and Rice flour which was set aside, to make batter without lumps and add this to Talikalu and boil it for another 5-6 min with the lid closed and in low flame. 
It becomes thick after 5-6 min, then switch off the stove and add Cardamom powder and cooled jaggery syrup and mix it slowly. 

Heat the Ghee and add dry Coconut pieces, Cashew Nuts, Raisins and roast them until they turn golden. 
Talikalu might appear raw when they are hot. They absorb more Milk once they are cooled.