Thalikala Paasham | How to make Thalikala Paasham
- Prep Time
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About Thalikala Paasham Recipe
Ganapathi Bappa Moriya! Thalikala paasam is a traditional sweet dish made during Vinayaka Chavithi in our Telangana households. Basically its done in two ways, one with sugar and the other with jaggery. We prefer jaggery over sugar both taste and health wise too. The jaggery gravy with soft wheat flour noodles is one of its kind, that not only looks unique but tastes just Divine. Initially I had lot of issues in perfecting this, either it would become liquidy or too sweet or the noodles used to turn out hard. Though the recipe sounds simple the proportion and timing is the key to it. So finally i could nail the dish and so sharing the same with you too.
Thalikala Paasham is one dish which makes its accompaniments tastier. With the right mix of flavours, Thalikala Paasham has always been everyone's favourite. This recipe by Swapna Sunil is the perfect one to try at home for your family. The Thalikala Paasham recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Thalikala Paasham is 25 minutes and the time taken for cooking is 20 minutes. This is recipe of Thalikala Paasham is perfect to serve 8 people. Thalikala Paasham is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Thalikala Paasham. So do try it next time and share your experience of cooking Thalikala Paasham by commenting on this page below!
Ingredients to make Thalikala Paasham
- 2 cups : ( Grated )
- 3/4 cup :
- 1 cup + 3 tbsp :
- as needed ( to make the dough )
- 1/2 cup : Rice
- 1/2 cup :
- 2 tbsp :
- 3 tbsp :
- 2 tsp : Ghee /
- 1 tsp : powder
- Chopped Nuts ( optional for garnish.Traditionally not used )
How to make Thalikala Paasham
My Tip:Dusting the wheat fingers with flour ensures that they do not stick to each other while cooking in the syrup. Do not boil the fingers for long as they tend to harden if cooked for long. Boiling the poppy seeds prior to grinding yields a smooth paste resulting in a thick smooth gravy ,if not we see those tiny seeds floating up which does not help in thickening too. Some people add additional poppy seeds over the top but we do not. So choice is yours. Making the rice flour batter and adding to the syrup helps in getting a smooth lump free gravy. This mixture not only acts as a thickening but also contributes to its taste. We use the dark color jaggery for this particular dish and the light ones might not work out the same due to its higher salt content. Ghee is added to attain the glistening look and also to enhance its taste but you can totally avoid it. Do not add more water in any of the steps than mentioned as it differs in the final texture, a spoon here n there doesn't matter though.