Food is such a central part of all Indian religious functions. Each festival brings with it an assortment of goodies and Vinayaka Chaviti is no exception. One sweet that must be a part of naivedyam for Ganesha is the sweet Pala Undrallu along with its savoury cousin Uppu Undrallu.
Rice Flour – 1/2 Cup
Water – 1 Cup
Milk – 2 Cups
Sugar – 2/3 Cup
Grated Coconut – 1/2 Cup
Cardamom – 3 or 4
Ghee/Clarified Butter – 1 tsp
Peel the cardamom pods.
Pound the cardamom seeds to a rough powder.
Sieve the rice flour.
In a heavy bottomed vessel, bring the water to boil.
Turn down the heat to low.
Gradually add the rice flour and stir well.
Add the ghee and mix well.
Continue to cook over medium heat till you get a firm dough.
Set aside to cool.
In a heavy bottomed vessel, bring the milk to boil.
Turn the heat to low.
Add coconut, sugar, and cardamom powder.
Mix well till the sugar dissolves.
Make small gooseberry sized balls of the cooked rice flour.
Add to the boiled milk.
Bring to a boil.
Turn off the heat.
Getting the rice dough right is the key to a great pala undrallu.
Always use heavy bottomed vessels or else the rice dough/milk have a tendency to burn.