Pala Munjulu

Pala Munjulu was one of my favourites as a kid.  Maa would make this even when we were sick or had an upset tummy.   During the time we were unwell, she’d make it soup like consistency.  She used I cup milk plus 1 cup water to 1 tbsp of Palagunda (Arrowroot powder).

Arrow root powder has many health benefits.  It’s used for people recovering from illness, diarrhea and stomach disorders.

½ cup Palagunda/Arrow root powder
1 litre Milk
100gm Sugar (or as per taste)
3-4 tbsp Milkmaid (optional)
4 Cardamom pods crushed
Chopped nuts
Soak Palagunda in water for 1-2 hours.  Drain the clear water.  Add fresh water to form a smooth paste.  Take a heavy base saucepan and boil milk on medium.  Add cardamom, milkmaid and sugar.  If not using milkmaid you may want to add little more sugar, up to you.  When milk starts to boil, lower the flame and slowly add blended paste stirring continuously.  Within 5 minutes the mixture starts to turn thick.  Remember it should be too thick but thick enough to set.  Pour this into greased baking tray or just spoon it onto a greased plate.  Garnish with chopped nuts.
When it cools down refrigerate.  Cut into desired shape just before serving.

Note: If you are spooning the mixture onto a tray, let it cool and then transfer it a dish.  It got its name Munjulu as it resembles the fruits ‘Taati Munjulu’ from Taati Chattu (Toddy Palm tree).


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