Paala Undrallu is a delicious festival recipe especially for Ganesh Chaturthi or Vinayaka Chavithi.
Ingredients
1/2 cup rice flour
1 cup water
2 cups milk(Vegans, use coconut milk)
1/2 cup jaggery
2 tbsp grated fresh or frozen coconut
3 tsp ghee(Vegans use sesame oil or any unflavored oil)
4 cardamoms coarsely ground
few cardamoms and golden raisins
a pinch of salt
1/2 cup rice flour
1 cup water
2 cups milk(Vegans, use coconut milk)
1/2 cup jaggery
2 tbsp grated fresh or frozen coconut
3 tsp ghee(Vegans use sesame oil or any unflavored oil)
4 cardamoms coarsely ground
few cardamoms and golden raisins
a pinch of salt
Preparation
Coarsely ground the cardamom seeds.
Roast the cashew nuts and golden raisins in ghee until they are golden color.
Coarsely ground the cardamom seeds.
Roast the cashew nuts and golden raisins in ghee until they are golden color.
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Procedure
In a pan boil water with a pinch of salt. When the water starts boiling, add rice flour and keep stirring until it forms a smooth dough. Keep it aside to cool down.
In another sauce pan take jaggery with about 2 tbsp of water. Let the jaggery melts into water. When it dissolves completely, strain it to remove any impurities. Take the jaggery water back in the pan and let it cook. When it starts bubbling switch off the flame and keep it aside.
Take half a tea spoon of ghee and knead the dough with it until it forms a smooth dough. Make very small balls with the dough by greasing your hands with some ghee. Keep them aside.
Take 2 cups of milk in another pan and bring it to a boil. Add grated coconut to the milk. When the milk starts boiling, add the prepared rice balls or undrallu slowly. Give it a stir carefully without crushing the undrallu. Let them cook with milk on low flame for about 10 minutes. After 10 minutes you will notice that the balls are soft and floating on the top. Switch off the flame and mix in the jaggery syrup that you prepared earlier. Add the cardamom powder and cashews and raisins also and give it a good mix.
You may offer it to God as a neivedyam. You may make it as a dessert anytime. Try it and enjoy. Please give me your feed back. Leave a comment below.
In a pan boil water with a pinch of salt. When the water starts boiling, add rice flour and keep stirring until it forms a smooth dough. Keep it aside to cool down.
In another sauce pan take jaggery with about 2 tbsp of water. Let the jaggery melts into water. When it dissolves completely, strain it to remove any impurities. Take the jaggery water back in the pan and let it cook. When it starts bubbling switch off the flame and keep it aside.
Take half a tea spoon of ghee and knead the dough with it until it forms a smooth dough. Make very small balls with the dough by greasing your hands with some ghee. Keep them aside.
Take 2 cups of milk in another pan and bring it to a boil. Add grated coconut to the milk. When the milk starts boiling, add the prepared rice balls or undrallu slowly. Give it a stir carefully without crushing the undrallu. Let them cook with milk on low flame for about 10 minutes. After 10 minutes you will notice that the balls are soft and floating on the top. Switch off the flame and mix in the jaggery syrup that you prepared earlier. Add the cardamom powder and cashews and raisins also and give it a good mix.
You may offer it to God as a neivedyam. You may make it as a dessert anytime. Try it and enjoy. Please give me your feed back. Leave a comment below.
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