PALMUNJI | How to make PALMUNJI

By Sujatha Ratnala  |  17th Feb 2016  |  
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  • PALMUNJI, How to make PALMUNJI
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

10

0





About PALMUNJI

A healthy pudding like dessert prepared with rice flour and 'palagunda', a medicinal powder obtained from turmeric family like root. Known for its medicinal and cooling effect, this mild dessert is typically prepared in the summer season. Its marble like white texture has earned it the name PALAMUNJI just like TATIMUNJI or fruits of palm tree. In Oriya, it is known as 'Palu Kotta'.

PALMUNJI is a delicious dish which is enjoyed by the people of every age group. The recipe by Sujatha Ratnala teaches how to make PALMUNJI step by step in detail. This makes it easy to cook PALMUNJI in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare PALMUNJI at home. This amazing and mouthwatering PALMUNJI takes 20 minutes for the preparation and 10 minutes for cooking. The aroma of this PALMUNJI is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then PALMUNJI is a good option for you. The flavour of PALMUNJI is palatable and you will enjoy each and every bite of this. Try this PALMUNJI and impress your family and friends.

PALMUNJI

Ingredients to make PALMUNJI

  • Pala gunda Powder or Chunks - 1/2 glass
  • Sugar - 1/2 glass
  • Milk - 1/2 litre
  • Coconut Grated - 1/2 glass
  • Broken Cashew Pieces - 10
  • Elachi Powder - a pinch

How to make PALMUNJI

  1. Dissolve and soak pala gunda for 10 minutes in sufficient water. The powder will settle down and the impurities will be floating atop. Gently drain off the water and dirt. Repeat this process again.
  2. In a milk vessel, boil the milk. Add grated coconut, elachi powder and sugar and optionally cashew pieces.
  3. Drain the excess water from palagunda.
  4. Like custard, slowly pour it into the milk vessel and stir continuously to avoid lumps. A semi thickened porridge will be formed.
  5. Switch off the flame after 5 minutes.
  6. Spread a damp cotton towel on the slab. With a small ladle, pour the porridge over the cloth into mini set dosa like dumplings. After all the porridge is done, close it with another cloth for ½ hour.

My Tip:

A quick way of spreading the mix: Instead of small dosas, take a flat big plate and spread a moist cotton towel. Spread the mix uniformly and cover it with the cloth. After ½ hour, remove the cloth. Cut into big squares or diamonds.

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