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Tuesday, January 20, 2015

Paalu Undurallu

To make Undurallu:
1 cup Rice Flour/Idiyappam Flour
2 cups Water/Milk
1/4 tsp Salt
To make Paa1:
1 cup Jaggery
2 1/2 cups Milk
1/2 cup Water/Milk
1/4 tsp Cardamom Powder
Note: You can also add Coconut milk
Undurallu recipe:
1. In a pan add water/milk and salt, bring it to a boil, add the rice flour and off the flame.
2. Mix it well with a wooden spoon, making sure that there are no lumps.
3. Allow it to cool a bit, now dip your hands it either oil or water and make small size balls and place them in a plate and cover with a damp cloth until you make the paal.
Paal recipe:
1. In a sauce pot add milk and when it comes to a boil add the jaggery. I used powdered jaggery, so didn't had to make a syrup out of it (I meant didn't have to melt it and strain it for sand/dirt).
2. You can also reduce the milk to half, if you want more thicker version of the paal, but make sure you don't add the rice balls before reducing the milk.
3. Now add the rice balls and cook it for more 5 mins and off the flame and let it cool a bit.
4. Serve it warm or chilled.

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