Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu

Call it Kobbari Louz (as we do in Andhra Pradesh) or Narkel Naru (as they do in Bengal and Bangaldesh), this delicious, two-ingredient, easy-to-make, and healthy Coconut Jaggery Laddu ticks so many boxes.

Andhra Kobbari Louz | Coconut Jaggery Laddu
Andhra Kobbari Louz | Coconut Jaggery Laddu

Diwali is a time when, try as one may to control), there is some degree of over indulgence. 🙂 And why not? It is  time to have fun and celebrate with family and friends. Over the past year, however, I have tried to switch to healthy eating habits and am trying to see how I can make Diwali traditional yet watch the calories.

So this year I made Low-oil Poha Chivda and Low-oil Murmura Chivda as savouries (as of now), and was thinking of what to make as a sweet when I remembered this simple Coconut Jaggery Laddu that my mother used to make. Called Kobbari Louz in Andhra Pradesh and Telangana, it is so very easy to make and delicious to boot. It also does not use any ghee and has jaggery as the sweetener.

I have discovered that this sweet is quite popular in Bengal as well where it is called Narkel Naru.

Kobbari Louz | Narkel Naru
Kobbari Louz | Narkel Naru

How to Make Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu

Coconut Jaggery Laddu
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Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This Diwali try this wonderful Coconut Jaggery Laddu that is super easy to make, delicious, and healthy. It is called Kobbari Louz  in Andhra Pradesh, and Bengali Narkel Naru in Bengal and Bangladesh.

Course: Dessert, Sweets
Cuisine: Andhra Pradesh, Andhra Recipes, Bengali Recipes, Diwali Recipes
Author: Aruna
Ingredients
  • 2 Packed Cups Grated Coconut
  • 1 Packed Cup Grated Jaggery I used 2/3 Cup
  • 1 tsp Cardamom Powder
  • Ghee for Rolling Laddus Vegans can use oil
Instructions
Making the Coconut Jaggery Mix
  1. Over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.

  2. Turn the heat to low and wait for 1-2 minutes for it to cool a bit.

  3. Add the grated coconut and continuously stir-fry till it starts to dry out a bit. Takes about 5 to 7 minutes. Ensure that the  colour of the grated coconut does not change.

  4. Add the grated jaggery and mix well.

  5. Turn up the heat to medium, and constantly stir-fry the mix till it dries out a bit and starts to come together as a mass. How long you cook will decide how hard the  Coconut Jaggery Laddu will be; I kept it relatively soft and chewy. 

  6. Add the cardamom powder and mix well.

  7. Turn off the heat and let the kadhai cool a bit. I let it cool completely to room temperature.

Forming the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu
  1. Grease your palms with 1-2 drop of ghee. 

  2. Take 1 to 1.5 tbsp of the mix and shape into a laddu.

  3. Enjoy!

Recipe Notes
  • When measuring the grated coconut and jaggery, ensure that you pack the cup well. 
  • When you dry roast the grated coconut, be careful not to dry it out too much.
  • Constant mixing is the key to ensuring the coconut-jaggery mix does not burn.

Step-by-Step Recipe for Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu

  1. Cooking the Coconut Jaggery Mix
    1. First measure out the ingredients. Ensure that you have packed cups as grated coconut tends to be rather airy and so if you just take a loose cup, your coconut-to-jaggery proportion will not be correct.
    2. Next, we need to dry our the fresh grated coconut a bit.
    3. So over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.
    4. Now turn the heat to low  and wait for a couple of minutes for the kadhai to cool a bit. This step is important because we need the kadhai hot but not so hot that the coconut will burn.
    5. Now, add the grated coconut to the heated kadhai and continuously stir-fry so that it does not stick to the kadhai as it starts to dry. You know you are done when the coconut is fresh but not wet to touch. The process takes about 5 to 7 minutes. Be careful as you do this to ensure that the colour of the grated coconut remains white and does not change to brown.
    6. Now add the grated jaggery to the roasted coconut and mix well.
    7. Turn up the heat to medium, and constantly stir-fry the coconut-jaggery mix till it the jaggery melts and the mix dries out. If you want a soft and chewy laddu, take a small portion and try to make a small laddu. If it retains shape, you are ready. If you want a slightly harder laddu, cook till the mix dries out more.  The longer you cook, the harder the Coconut Jaggery Laddu will be.
    8. Now to this cooked mix, add the cardamom powder and mix well.
    9. Take the Kadhai off the heat and let it cool.
  2. Forming the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu
    1. Since I was making soft laddus, I let the cooked mixture cool completely to room temperature. If you are making hard laddus you should start forming the laddus while the mixture is still warm as it will harden afterwards.
    2. Grease your palms with 1-2 drop of ghee.
    3. Take 1 to 1.5 tbsp of the mix and shape into a laddu.
    4. Store the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu in an air-tight container.
Andhra Kobbari Louz | Bengali Narkel Naru
Andhra Kobbari Louz | Bengali Narkel Naru

I am taking the wonderful sweet to the 114th Foodie Monday Blog Hop where the theme is Diwali! See what my fellow bloggers have posted for this theme at the FoodieMonday Pinterest page.

 

Murmura Chivda | Kurmura Chivda: Low-Oil, Crispy, Spicy Diwali Recipe

This Diwali I am restraining my self from going overboard indulging in sweets and savouries. The first step was to make healthy snacks and so here I am with the recipe for Murmura Chivda | Kurmura Chivda.

Murmura Chivda | Kurmura Chivda: Puffed Rice with Peanuts, Green Chillies, and Curry Leaves
Low Oil Murmura Chivda | Kurmura Chivda

This recipe uses very little oil and yet the result is a crunchy snack that is also spicy and super delicious. The best part is that it also gets done in a jiffy so that is a blessing in the Diwali season.

Do also try my recipes for Low-Oil Poha Chivda and Kolhapuri Bhadang.

How to Make Murmura Chivda | Kurmura Chivda

Kurmura Chivda
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Murmura Chivda | Kurmura Chivda
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This is the recipe for a delicious, low-oil and healthy Murmura Chivda | Kurmura Chivda. It also gets done very quickly and so is a blessing in the busy Diwali season.

Course: Snack
Cuisine: Indian, Maharashtra, South Indian
Servings: 10 People
Author: Aruna
Ingredients
  • 200 Gms Kurmura, Murmura
  • 1/4 Cup Peanuts
  • 3 tbsp Roasted Gram Dal, Chutney Dal
  • 1/4 Cup Thinly Sliced Dried Coconut, Copra
  • 1-2 tbsp Finely Chopped Green Chillies
  • 10-12 Curry Leaves, Torn to Small Pieces
  • 1/2 tsp Turmeric
  • 1/4 tsp Asafoetida
  • 1.5 tbsp Oil
  • Salt to Taste
Instructions
  1. In a large kadhai, over medium flame, heat the oil.

  2. Add the peanuts and stir-fry for 1 minute.

  3. Lower the heat to low.

  4. Add the roasted gram dal and copra slices.

  5. Stir-fry till the roasted gram starts to become crisp and the coconut starts to brown.

  6. Add the finely chopped green chillies and curry leaves.

  7. Stir-fry till the curry leaves and chillies becomes crisp.

  8. Add the salt, turmeric, and asafoetida.

  9. Mix well.

  10. Add the kurmura and mix well.

  11. Now stir-fry the Murmura Chivda for 8-10 minutes till the kurmura becomes crisp.

  12. Turn off the heat and let the Murmura Chivda cool.

  13. Store in an air-tight bottle.

Step-by-Step Recipe for Making Murmura Chivda | Kurmura Chivda

  1. Before you start making the Murmura Chiva, I would recommend that you keep all the ingredients ready and within arm’s reach. This is because here there is very little time between adding ingredients and a danger of something burning if you are not quick enough.
  2. Take a Kadhai that is large enough so that you can comfortably stir-fry the Kurmura Chivda. 200 gms is quite a large amount of kurmura/murmura.
  3. Add the oil to the Kadhai and heat till it is hot.
  4. Now add the peanuts and stir-fry till they just start to change colour, about a minute. The peanuts will fry further after we add the other ingredients.

  5. Now lower the flame to low. This is essential because on high heat the rest of the ingredients will burn quickly.
  6. Add the roasted gram dal and copra slices.
  7. Patiently stir-fry till the roasted gram starts to change colour to light golden brown and become crisp. At the same time the copra slices also start to brown at the edges.
  8. Now add the finely chopped green chillies and curry leaves.
  9. Stir-fry these till the curry leaves and chillies becomes crisp. It is essential that we get the moisture out of these two ingredients.
  10. Now add the salt, turmeric, and asafoetida; and mix well.
  11. Add the murmura.
  12. Mix well so that it is coated with the turmeric and salt.
  13. Turn up the flame to medium and constantly stir-fry the Murmura Chivda for 8-10 minutes till the murmura becomes crisp.
  14. Turn off the heat and let the Murmura Chivda | Kurmura Chivda cool to room temperature.
  15. Store Murmura Chivda | Kurmura Chivda in an air-tight container.
Kurmura Chivda | Murmura Chivda
Kurmura Chivda | Murmura Chivda

Spicy Sabudana Khichdi with Coriander and Green Chilly Paste | Recipe by Shobha Deshmukh

I learnt this recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste from a gentleman called Balasaheb Ardhapurkar, who tells me it is a recipe by his daughter-in-law, Shobha Deshmukh.

Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste
Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste

Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I am a part of and posts traditional recipes from the Marathwada region of Maharashtra. His recipes for Methkut and Kala Masala inspired me to start making fresh masalas at home.

When he posted a picture and recipe of this Spicy Green Sabudana Khichdi, I was instantly enamoured because I love both the traditional Sabudana Khichdi and Green Pulav.  When I made this recipe the first time, I shared it with my colleagues at work and they absolutely loved it. Since then it has become a regular feature in my home. 🙂

So here I am sharing this recipe with you. Thank you so much, Shobha Deshmukh; I owe you one! Thank you, Ardhapurkar-Garu for introducing me to this wonderful breakfast.

Spoonful of Green, Spicy Sabudana Khichdi
Spoonful of Green, Spicy Sabudana Khichdi

How to Make Spicy Sabudana Khichdi with Coriander and Green Chilly Paste

Hariyali Sabudana Khichdi
Print
Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
Prep Time
3 hr
Cook Time
15 mins
Total Time
3 hr 15 mins
 

This is a recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste. It takes the traditional Sabudana Khichdi and elevates it to another level.

Course: Breakfast, Snack
Cuisine: Indian, Maharashtra, Maharashtrian, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Sabudana
  • 1/4 Cup Roasted Peanut Powder
  • 1 Large Potato
  • 2 tbsp Roasted Peanuts
  • 1 tsp Cumin Seeds
  • 2 Green Chillies
  • 1.5 tbsp Ghee
  • Salt to Taste
For the Green Paste
  • 1 Packed Cup Fresh Coriander
  • 2-3 Green Chillies
  • 1" Piece Ginger
Instructions
Getting the Sabudana Ready
  1. Dissolve 1 tsp salt in 2 cups water.

  2. Add the sabudana to the salt water and let it soak for about 45 minutes.

  3. Drain the sabudana using a colander and leave it in the colander for about 2-4 hours.

  4. Just before making the khichdi, mix the roasted peanut powder in the sabudana. 

  5. Set aside.

Getting the Potato Ready
  1. Parboil the potato.

  2. Let it cool and peel it.

  3. Cut into 1/2" cubes.

Making the Green Masala
  1. Using a little water, grind the coriander, green chillies, and ginger to a fine, thick paste.

  2. Set aside.

Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
  1. In a kadhai, heat the ghee.

  2. Add the cumin seeds and stir-fry till they start to change colour.

  3. Add the green chillies and stir-fry for a minute.

  4. Add the roasted peanuts and stir-fry for 1-2 minutes.

  5. Add the potato pieces and stir-fry for 2-3 minutes.

  6. Turn the heat to low and wait for a minute.

  7. Add the green masala and salt.

  8. Mix well and stir-fry for a few seconds.

  9. Add the sabudana mixed with peanut powder, and mix well.

  10. Turn up the heat to medium.

  11. Stir-fry for 5-7 minutes till the Sabudana starts to turn translucent.

  12. Take off the heat and serve hot!

Step-by-Step Recipe for Making Spicy Green Sabudana Khichdi

  1. Soaking and Draining the Sabudana
    1. Add 1 tsp salt in 2 cups water, and mix well till it dissolves.
    2. Now add the sabudana to the salted water and let it soak for about 45 minutes or till it swells. I find that using salt water helps the sabudana taste better in the khichdi.
    3. Using a colander, drain all water from the sabudana.
    4. Leave the sabudana in the colander for about 2-4 hours so that it loses all the water and dry a bit. This will prevent the sabudana from being all sticky and gluggy.
    5. Just before making the khichdi, mix the roasted peanut powder in the sabudana.
    6. Set aside.
  2. Boil the Potato
    1. Parboil the potato. If you prick the potato, it should still feel firm but cooked.
    2. After the potato cools, peel it and cut into 1/2″ cubes.
    3. Set aside.
  3. Making the Coriander-Green Chilly-Ginger Masala
    1. Add a little water, coriander, green chillies, and ginger to the chutney attachment.
    2. Grind the ingredients to a fine, thick paste. Do not add too much water as the paste will become runny.
    3. Set aside.
  4. Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
    1. In a kadhai, heat the ghee. I used ghee as Maharashtrians do not use oil and because the khichdi tastes great when cooked in ghee.
    2. When the ghee melts, add the cumin seeds and saute till they start to crackle.
    3. Next, add the chopped green chillies and saute for a minute.
    4. Next add the roasted peanuts and stir-fry for a minute. I add peanuts for the crunch. This is an optional step.
    5. Add the boiled potato cubes and stir-fry till they just start to change colour, about 2-3 minutes.
    6. Now turn the heat to low and wait for 1-2 minutes.
    7. Add the ground coriander-green chilly-ginger paste and salt.
    8. Mix well and stir-fry for a few seconds. Do not fry because the paste will turn blackish.
    9. Now add the sabudana-peanut powder mix.
    10. Mix well.
    11. Now turn up the heat to medium.
    12. Stir-fry the Sabudana Khichdi for 5-7 minutes till the Sabudana starts to turn translucent.
    13. Turn off the heat.
    14. Serve the Spicy Green Sabudana Khichdi hot with some cold Dahi on the side!
Spicy Green Sabudana Khichdi
Spicy Green Sabudana Khichdi

Menthi Kura Roti Pachadi | Andhra Methi Chutney

I absolutely love cooking with greens and my family loves them too. One of my favourite greens in Methi | Fenugreek | Menthi Kura, despite all its reputation for bitterness. So when I had to suggest a theme for the 113th Foodie Monday Blog Hop, greens it was. And my recipe for this theme of Cooking with Greens is Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney.

Menthi Kura Roti Pachadi is a chutney made with fresh fenugreek leaves in Andhra Pradesh
Menthi Kura Roti Pachadi

The medicinal properties of Methi are well-known: it helps lower sugar and cholestrol levels; it increases milk production in lactating mothers; it aids digestion; it helps weight-loss; it is cooling; and much more. However, for me, apart from all this, Methi is delicious. I use it often in my cooking and have a range of recipes that uses this wonderful green vegetable.

Do you like Methi as well? Do try these recipes for Methi Thepla, Methichi Bhaji, Methi Pithla, Kela Methi ki Sabzi, Creamy Methi Paneer, Methi Matar Malai, Methi Tamatar Pulao, Menthi Kura Pappu | Andhra Style Methi Dal, and Menthi Kura Patholi.

Coming back to Menthi Kura Roti Pachadi, it is very easy to make and a great way to include methi in our diet. You can reduce the bitterness of the fenugreek leaves a bit by adding salt to chopped leaves and letting them drain, but I did not do that as it takes away the flavour.

Menthi Kura Pachadi is also an Andhra Roti Pachadi which means it was traditionally ground using a grinding stone. As a result, it is coarse-ground and that adds to the texture. So when you are grind in a mixer-grinder, please do not grind it too smooth.

The best way to enjoy Menthi Kura Pachadi is to mix it in some warm steamed rice, top it with some sesame oil, mix and eat. Most Andhra meals start with a chutney or podi mixed with rice and it is known as Modati Mudda; it is meant to get your digestive juices flowing and help digest the rest of the meal.

How to Make Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney

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Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is the recipe for Menthi Kura Roti Pachadi (also called Menthi Aaku Pachadi), which is an Andhra Style Chutney made with fresh Methi | Fenugreek leaves.

Course: Accompaniment, Side, Side Dish
Cuisine: Andhra Pradesh, Andhra Recipes, Indian, South Indian
Author: Aruna
Ingredients
  • 2 Cups Fresh Methi, Fenugreek Leaves Menthi Aaku
  • 1 tbsp Udad Dal, Husked Split Black Gram Minapappu
  • 1/2 tbsp Chana Dal, Husked Split Bengal Gram, Senaga Pappu
  • 1/2 tsp Rai, Mustard Seeds, Avalu
  • 1/2 tsp Jeera, Cumin Seeds, Jeelakarra
  • 4-6 Akha Lal Mirch, Red Chillies, Endu Mirapakaya
  • 3 Flakes Imli, Tamarind, Chintapandu or 1/2 tsp Tamarind Paste
  • 1/4 tsp Hali, Turmeric, Pasupu
  • 1 Pinch Hing, Asafoetida, Inguva
  • 1 tbsp Oil I used Sesame Oil
  • Salt to Taste
Instructions
Preparing the Methi
  1. Pluck the fenugreek leaves clean and discard the stems.

  2. Wash well with running water and leave in a colander to drain.

Making Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
  1. In a kadhai, heat the oil.

  2. Add the mustard seeds and stir-fry till they start to pop. 

  3. Add the dals and fry till light golden brown.

  4. Add the cumin seeds, red chillies, and tamarind, and stir-fry for a few seconds. 

  5. Add the turmeric and asafoetida. Mix well.

  6. Add the washed fenugreek leaves and stir-fry till they wilt.

  7. Turn off the heat and let the mix cool a bit.

  8. Using a little water, grind all the ingredients with salt to a coarse paste.

  9. Serve with hot rice topped with sesame oil, idlis, or dosas.

Recipe Notes

If you want to reduce the bitterness of the fenugreek leaves:

  1. Chop them roughly.
  2. Wash well, add a little salt and mix well.
  3. Leave the fenugreek leaves in the colander to drain for 5 minutes.
  4. Wash well again to get rid of the salr, and leave in the colander to drain.

 

Step-by-Step Recipe for Menthi Kura Roti Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney

  1. Getting the Methi Ready
    1. Pluck the methi from the stems and throw away the stems.
    2. Wash the methi leaves well under running water and leave them in a colander to drain.
  2. Making Menthi Kura Pachadi | Menthi Aaku Pachadi | Andhra Style Methi Chutney
    1. Over medium heat, heat the oil.
    2. Add rai and wait till they start to splutter.
    3. Next add the dals and stir-fry till light golden brown. They will fry more later.
    4. Next jeera, red chillies, and tamarind flakes.
    5. Stir-fry for a few seconds till the jeera and chillies start to change colour.
    6. Add the turmeric and hing, and mix well.
    7. Add the drained methi leaves.
    8. Stir-fry till they cook and shrink in size. Be careful that the methi does not dry.

    9. Take the kadhai off the heat and let the ingredients cool till just warm.
    10. Transfer the ingredients to the chutney jar of a mixer-grinder.
    11. Add some salt.
    12. Using a little water, grind the ingredients to a coarse paste.
  3. Serve Menthi Kura Roti Pachadi with hot rice topped with sesame oil, idlis, or dosas.
Menthi Kura Pachadi | Andhra Methi Chutney
Menthi Kura Pachadi | Andhra Methi Chutney

Bellam Pala Thalikalu for Atla Taddi and Vinayaka Chavithi

I have been meaning to share the recipe for Pala Thalikalu for a while now, but have never gotten around to it. October 8, 2017 is Atla Taddi, a festival in which Pala Thalikalu play an important role as naivedyam and so here I am with the recipe.

Pala Thalikalu: Andhra Rice Flour Noodle in a rick milk flavoured with coconut and jaggery
Pala Thalikalu

As I mentioned in my earlier post on Timmanam, Atla Taddi is Karva Chauth as celebrated in Andhra Pradesh. While the women fast on this day, they also have a lot of fun. They eat before sunrise and then at night after seeing the moon and offering prayers.

Today I am here with the recipe for Bellam Pala Thanikalu, which I have seen described as Andhra Rice Noodle Kheer. 😀

Bellam Pala Thalikalu for Vinayaka Chavithi and Atla Taddi
Bellam Pala Thalikalu for Vinayaka Chavithi and Atla Taddi

Step-by-Step Recipe to Make Bellam Pala Thalikalu

  • Preparation Time: 10 Minutes
  • Cook Time: 60 Minutes
  • Serves: 4-6 People

Ingredients for the Thalikalu

  1. Rice Flour – 1/2 Cup
  2. Jaggery – 1 tbsp
  3. Water – 1/4 Cup
  4. Ghee – 1 tsp

Ingredients for the Payasam

  1. Milk – 2 Cups/500 ml
  2. Grated Coconut – 1/4 Cup
  3. Cardamom Powder – 1/2 tsp
  4. Jaggery – 1/3 Cup (use more if you want a sweeter taste)
  5. Water – 1/3 Cup

Making the Dough for Thalikalu

  1. Place the rice flour in a deep bowl.
  2. Make a thin jaggery syrup by boiling 1/4 cup water with 1 tbsp jaggery.
  3. Make a well in the rice flour.
  4. Add the jaggery syrup in small amounts.
  5. Using a spoon, mix well to form a soft dough.
    • I used jaggery syrup to make the dough so that the Thalikalu have some taste. You can also use boiling hot milk or water to knead the dough. If you use milk or water, add just the tiniest pinch of salt to the dough.
    • Let the dough be soft and sticky 
  6. Let the dough cool for 5 minutes.
  7. Grease your palms with a few drops of ghee.
  8. Take small pinches of the dough and make into chick-pea sized balls. Keep greasing your palm with ghee as the dough is sticky.

  9. Grease your palms with ghee and roll each ball of dough between your palms to form a thalika/noodle about 2-3″ in length.
  10. Set aside.

Making the Jaggery Syrup

  1. Mix 1/3 cup jaggery and water.
  2. Boil the syrup till it is thick.
  3. Set aside to cool. This step is important because if you add hot syrup to the milk, the milk will split.

Making the Payasam

  1. Boil the milk.
  2. Lower the heat to medium.
  3. Add the Thalikalu to the simmering milk and let them simmer in the milk for about 10 minutes. 
  4. Gently stir at regular intervals. Do not be very vigorous or the thalikalu will break.
  5. Let thalikalu cook, and the milk thicken and reduce to 2/3 the original quantity.
  6. To check that the thalikalu are cooked, take one out of the milk and cut with a spoon. It should be firm but break easily. You can also taste it to see that the raw flavour of the rice flour is gone.
  7. Add the coconut and cardamom powder.
  8. Mix well.
  9. Turn off the heat and set aside to cool. This step is important because if you add syrup to the hot milk, the milk will split.

The Final Step in Making Bellam Pala Thalikalu

  1. When the jaggery syrup and milk are warm, add the syrup to the milk.
  2. Using a spoon, mix gently till the syrup is well-incorporated.
  3. Offer the Bellam Pala Thalikalu as naivedyam and savour as Prasadam.
Bellam Pala Thalikalu for Atla Taddi and Vinayaka Chavithi
Bellam Pala Thalikalu