Cook Time: 30 minutes
To make the dough:
Rice Flour(Homemade works the best, doesn't have to be fresh) : 1 cup
Water: 175 ml
Milk : 1/4 cup
Milk : 750 ml ( if you don't like it really rich, reduce the amount of milk and add water)
Saggubiyyam/Sabudana : 2 tbsp
Jaggery: 1 cup
Sugar : 1/4 cup
Cashews: 3 tbsp
Ghee : 1 tbsp + 1 tsp
Boil water and milk and mix with the rice flour by adding slowly.
Bring milk to a boil, take the mould oil it and put the dough in and slowly press into the milk, add 1 tsp of ghee to Sabudana and add that to the milk. Mix once gently. Turn off the stove once the Sabudana is cooked.
Make a jaggery and sugar syrup by adding 1/4 cup of water. Once the jaggery is melted you see bubbles, turn off the stove and wait for 1-2 minutes and mix it with the milk.
Heat ghee in a small pan and fry cashews for garnish.
Serve Pal Thalikalu hot or cold.