Mango Pala Thalikalu

Ingredients:

Mango Pulp 1 Cup
Milk 3 Cups
Rice Flour 1 Cup
Scraped Coconut 1 – 2 tbsps
Jaggery 3 – 5 tbsps
Almonds 10 – 15
Salt a Pinch

Method of preparation:

Soak almonds in warm water for sometime and peel off their skin.
Then finely chop the almonds.

Bring to boil a cup of water.
Remove from heat, stir in rice flour and salt.
Once warm enough to handle, knead the rice flour into soft dough.
Take around a lime sized dough and dissolve in few tablespoons of water.
Reserve this to mix it in milk later on.

Take the remaining rice flour dough and mix few teaspoons scraped coconut and chopped almonds to it.
Knead again and divide the dough into small portions.
Form some of the portions into balls and some of them into long thick strings.

Bring to boil milk in a sauce pot, stir in the rice flour mixture.
Boil for a minute, stir in prepared rice flour balls and strings.
Boil till the rice flour balls float (around 5 minutes).
Add little more milk if the mixture becomes too thick.
Mix in jaggery (if using), coconut and almonds.
When jaggery is dissolved, remove from heat.
Let the mixture cool down a bit.

Temper the mango pulp with little bit of rice flour mixture.
Then add all the tempered mango pulp to the cooked rice flour mixture.
Garnish with fresh mango pulp and chopped almonds.
Serve mango pala thalikalu warm or cold.