pala undrallu recipe

Pala Undrallu | Undralla Payasam | Payasam Undrallu

By Swasthi on August 4, 2022, Comments, Jump to Recipe

Pala Undrallu or Payasam Undrallu also called as Undralla Payasam is another sweet dish that is prepared as Naivedyam to Lord Ganesha during Vinayaka Chavithi or Sankashti. Rice balls or Undrallu are prepared and boiled in milk to make payasam. Sugar or jaggery syrup can be used as a sweetener. You can find here more Vinayaka Chavithi Recipes.


pala undrallu recipe

pala undrallu tastes like the paala thalikalu and is a good substitute to making thalikalu as there are no chances of these breaking up like the thalikalu.

If you prefer to use jaggery syrup, make sure to cool it completely before adding to the payasam else it can curdle. To prepare the jaggery syrup, just add little water to grated jaggery , melt it and filter to remove the impurities. Let it boil till it thickens. Set aside to cool and then proceed to prepare the payasam.

To make these pala undrallu I have used store bought flour, if you are particular about making the flour at home, you can make it one day ahead. Soak the rice overnight otherwise the balls may turn hard. Drain and dry rice thoroughly. Powder it in the mixer and sieve it. Collect the fine flour and use for making this dish. Some use coconut or nut paste to thicken the payasam, but that doesn’t yield a smooth and creamy payasam, so we use rice flour to thicken which gives the taste of traditional payasam and it is also very creamy and smooth.

How to Make Pala Undrallu

1. Add 1 1/4 cup water and oil to a pot and bring it to a boil. Set aside 1/4 cup.

boil water for pala undrallu

2. Add the rice flour and stir.

add rice flour to water for undrallu

3. The dough will be crumbly. Cover and set aside for 5 minutes. If the flour is too dry, use up some water as needed that was set aside.

making rice dough for undralla payasam

4. Knead it to a smooth dough.

kneading rice flour dough for undrallu

5. Take small portions of the dough. Grease your fingers and shape to balls.

making rice balls for pala undrallu

6. Steam them in cooker or steamer for 5 minutes. If the balls are not steamed they may remain hard in the payasam.

add sago for making payasam undrallu

7. Bring milk to a boil, add sagubiyyam.

cooking sagubiyyam for undralla payasam

8. When they are cooked fully and transparent, add sugar and stir. If using jaggery instead of sugar, melt jaggery in water in a different pot. Filter it and cook until thickened. Set aside to cool. do not add it now.

boiling milk for pala undrallu recipe

9. Add steamed balls and cook for 7 to 8 minutes.

add balls to milk for paala undrallu

10. Add cardamom powder. Mix 2.5 tsps rice flour with 3 to 4 tbsp. water and stir in to the payasam.

boiling balls until cooked for paala undrallu

11. Cook until it thickens or for 3 to 4 minutes. If using jaggery syrup instead of sugar, cool it completely and add now and stir.

Cool the payasam and offer to God.

garnish undralla payasam

Related Recipes

Recipe Card

pala undrallu recipe

Pala Undrallu Recipe | Undralla Payasam Recipe | Payasam Undrallu

Pala Undrallu
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings4
AuthorSwasthi

Ingredients (US cup = 240ml )

for making undrallu

  • 1 cup rice flour
  • 1 ¼ cup water
  • oil , Few drops

for making undralla payasam

  • 2.5 cups milk
  • 100 to 120 ml sugar
  • 1/8 tsp green cardamom powder
  • 3 tbsp Sagubiyyam (sago, sabudana) (optional)
  • 2.5 tbsp Rice flour
  • 3 to 4 tbsp Water to mix the rice flour

Instructions

  • Add oil and Bring 1 ¼ cup of water to boil, set aside ¼ cup in a bowl.
  • Add the rice flour and mix to get a ball. If needed use up ¼ cup of water that is set aside.
  • When the temp slightly comes down, smear oil over your palms and knead it to a smooth dough.
  • Make small balls, as small as the size of a grape. Smear oil over your palms and roll your palms over these balls to grease them. Cover and set them aside till you steam.
  • Steam them for 5 minutes on medium high flame in a idli steamer or pressure cooker without weight.
  • Bring milk to a boil, add sago and cook till it turn translucent or fully cooked.
  • Add sugar and stir till it melts. If using jaggery syrup don’t add it now.
  • Add the balls and let them cook on a medium flame for about 7 to 8 minutes.
  • Add cardamom powder. While the payasam boils, mix 2.5 tbsps. rice flour with 3 tbsps. Water.
  • Pour this in the payasam and cook on a low to medium flame till it thickens. Usually takes around 3 to 4 mins. Switch off the stove. If using jaggery syrup add it now and stir well.
  • Cool it completely and offer to the Lord.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Pala Undrallu Recipe | Undralla Payasam Recipe | Payasam Undrallu
Amount Per Serving
Calories 372 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 70mg3%
Potassium 231mg7%
Carbohydrates 73g24%
Fiber 1g4%
Sugar 37g41%
Protein 7g14%
Vitamin A 245IU5%
Calcium 176mg18%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
I heartily wish lord ganesha filled your home with prosperity and fortune, Very very happy vinayaka chavithi swasthi gaaru. Want to make this payasam, flour ni tmr n8 chesi zip cover lo fridge lo pettocha andi if yes same flour kudumulaki kuda use chesukovacha andi plz suggest.

1st time i did these it come out very well …tq for ur wonderful explain

I tried it on vinayaka chavithi and it turned out excellent. Thank you for sharing it elaborately.

omg… its drooling so much.. adding of sago will give great taste with the yumm balls… Superb dear…

payasam looks rich and delicious 🙂

wow wow loving this creamy paal kozhukattai 🙂 very nice presentation gives a festive look !! 🙂 delicious is the word !! am drooling here !!