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Pal Thakukalu 
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MY GREAT GRANDMOTHER WHO IS NOW 85 YEARS OLD, SHARED HER SECRET RECIPE OF PALTHALUKALU FOR THIS DIWALI. USUALLY MANY DOES THIS SWEET, BUT PALTHALUKALU DONE BY OUR GRANDMA'S IS REALLY WONDERFUL AND TASTY. WE DONT FEEL LIKE STOP EATING THIS SWEET WITH A SINGLE BOWL.BUT THE PREPARATION OF PALTHALUKALU IS A LONG PROCESS.
INGREDIENTS:
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MILK-1 LITRE
WATER-2.5 LITRES
JAGGERY-750 GMS
RAW RICE-500 GMS
SAAGO- FISTFUL
PROCEDURE:
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1. SOAK RICE FOR 10 HOURS AND THEN WASH IT THROUGHLY AND DRAIN WATER.
2. TAKE A VESSEL AND ADD 1 LITRE OF MILK AND 2.5 LITRES OF WATER AND BOIL IT.
3. ON THE OTHER SIDE TAKE JAGGERY IN A VESSEL AND ADD LITTLE WATER AND LETÂ BOIL.
4.NOW TAKE THE DRAINED RAW RICE AND PLACE IT IN A MIXIE JAR AND GRING IT INTO A COARSE POWDER.NOW SEIVE THAT POWDER.
5. USE ONLY THE FINE POWDER COLLECTED AFTER SEIVING.NOW TAKE 250 GMS OF JAGGERY SOLUTION INTO ANOTHER VESSEL AND START ADDING RICE FLOUR LITTLE BY LITTLE ON THE STOVE . JAGGERY SOLUTION SHOULD BE HOT ENOUGH FOR THIS . SO DO IT ON THE STOVE. STIR THIS MIX WITH THE HELP OF WOODEN STICK. KEEP ON ADDING RICE FLOUR UNTILL IT FORMS SEMI THICK PASTE AS SHOWN.
6.IN THE MEAN WHILE ADD FISTFULL OF SAAGO IN BOILING MILK AND ON THE OTHER SIDE STIR THIS JAGGERY AND RICEFLOUR MIX.
7. WHEN THIS THICK PASTE IS COOKED ENOUGH, REMOVE FROM HEAT AND LET IT COOL FOR A WHILE.
8. NOW WHEN THIS MIX IS COOL ENOUGH, PLACE IT IN A MURUKU PRESSING CONTAINER AND PRESS HARD INTO THE BOILING MILK AS SHOWN.
9.IT FALLS INTO MILK LIKE LONG THREADS AND ALLOW ITÂ BOIL IN MILK.
AFTER BOILING FOR A WHILE, THEN WE CAN STIR WITH A BIG SPOON. BOIL IT UNTILL MILK IS THICK ENOUGH. NOW REMOVE FROM FIRE AND LET IT COOL FOR 15 MIN.ADD THE REMAINING JAGGERY SOLUTION INTO THIS MILK.NOW TASTY PALTHALUKALU READY.
SERVE HOTÂ IN THE AFTERNOON AND CHILLED IN THE EVENING.
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