Pala Undrallu for Vinayaka Chavithi | Ganesh Chaturthi
Pala Undrallu is a traditional recipe from Andhra Pradesh. Pala Undrallu are rice flour dough balls in milk flavoured with coconut, cardamom, and sugar. This mellow dessert is a great way to use any rice flour dough leftover after making Modak.
Ingredients
For the Undrallu
- 1/2 Cup Rice Flour ~80 gms
- 1 Cup Water ~250 ml
- 1/2 tsp Ghee/Clarified Butter
- A Large Pinch Salt
For the Palu/Milk
- 2 Cups Milk ~500 ml
- 1/2 Cup Sugar ~120 gms
- 1/4 Cup Grated Coconut ~50 gms
- 1/2 tsp Cardamom
Instructions
Making the Rice Flour Dough
- Sieve the rice flour.
- In a heavy bottomed vessel, bring the water to boil.
- Turn down the heat to low.
- Add salt and ghee.
- Gradually add the rice flour and stir well.
- Continue to cook over medium heat for a couple of minutes till you get a firm dough.
- Take off the heat and set aside to cool a bit. The dough should not cool to room temperature because then it will dry up and crack as you make the undrallu.
Making the Undrallu
- Make small gooseberry sized balls of the cooked rice flour. For Puja, I make 21 undrallu.
- Getting the Milk Ready
- 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.
The Final Steps
- Add the Undrallu to the boiling milk.
- On low heat, let the milk simmer for 5 to 7 minutes.
- Turn off the heat, cover and set the Pala Undrallu aside for 10 minutes.
- Serve Pala Undrallu at room temperature or chilled.