By Sujatha Ratnala  |  17th Feb 2016  |  
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  • Photo of PALMUNJI by Sujatha Ratnala at BetterButter
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About PALMUNJI Recipe

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 liked by the people of every age group. PALMUNJI by Sujatha Ratnala is a step by step process which is best to understand for the beginners. PALMUNJI is a dish which comes from Andhra Pradesh cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 10 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering PALMUNJI takes 20 minute for the preparation and 10 minute for cooking. The aroma of this PALMUNJI make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then PALMUNJI will be the best option for you. The flavor of PALMUNJI is unforgettable and you will enjoy each and every bite of this. Try this PALMUNJI at your weekends and impress your family and friends.


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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