Thalikala paasham !

Ganapathi Bappa Moriya !
Thalikala paasham is a traditional sweet dish made during Vinayaka Chavithi in our Telangana households.Basically its done in two ways, one with sugar and the other with jaggery. We prefer jaggery over sugar both taste and health wise too :P
   The jaggery gravy with soft wheat flour noodles is one of its kind,that not only looks unique but tastes just Divine ! 
   Initially i had lot of  issues in perfecting this ,either it would become liquidy or too sweet or the noodles used to turn out hard. Though the recipe sounds simple the proportion and timing is the key to it.
So finally i could nail the dish and so sharing the same with my blogger's too !
  • 2 cups : Jaggery ( Grated )
  • 3/4 cup : Water
  • 1 cup + 3 tbsp : Wheat flour
  • Water as needed ( to make the dough )
  • 1/2 cup : Rice flour
  • 1/2 cup : Water
  • 2 tbsp : Poppy seeds
  • 3 tbsp : Water
  • 2 tsp : Ghee / Clarified butter
  • 1 tsp : Cardamom powder
  • Chopped Nuts ( optional for garnish.Traditionally not used )
  • In a bowl take the cup of wheat flour and adding enough water knead into a soft yet pa liable dough.
  • Divide this dough ball into 9 to 10 equal portions .
  • Roll them on a flat surface shaping it into a thin log (thick noodle like ) as shown in the image.
  • Shape the rest in the same manner and cut the logs into 2 inch pieces
  • Take these fingers into a bowl and dust them with the remaining 3 tbsp of wheat flour.Keep this aside until use.
  • In a microwave safe bowl take the poppy seeds and 3 tbsp water.Cover this with a lid and microwave on high for 3 minutes.
  • Grind these poppy seeds in a blender jar into smooth paste adding a tbsp of water if required to ease the grinding .Keep this aside as well until needed.
  • In another small bowl take the mentioned 1/2 cup rice flour and mix with 1/2 cup water to form a soft lump free batter.Set this aside until use.
  • Next add the jaggery and 3/4 cup of water to a non stick pan and heat until the jaggery just melts.
  • Now strain this syrup using a colander to remove any impurities.
  • Later add this back to the same pan and bring it to a gentle boil.
  • Add the flour coated wheat fingers to the jaggery syrup and stir gently.
  • Cover this and cook on medium heat for 5 minutes.
  • Later remove the lid and add the poppy seed paste along with rice flour batter.Mix it well.
  • Cook this covered on low heat until thick yet slightly runny consistency, say for about another 5 minutes.
  • Add the ghee and cardamom powder , stir well and turn off the heat.
Yummy authentic Thalikala Paasham is ready to offer to Lord Ganesha n later hogg on to :)


  • Dusting the wheat fingers with flour ensures that they do not stick to each other while cooking in the syrup.
  • Do not boil the fingers for long as they tend to harden if cooked for long.
  • Boiling the poppy seeds prior to grinding yields a smooth paste resulting in a thick smooth gravy ,if not we see those tiny seeds floating up which does not help in thickening too.
  • Some people add additional poppy seeds over the top but we do not .So choice is yours .
  • Making the rice flour batter and adding to the syrup helps in getting a smooth lump free gravy.This mixture not only acts as a thickening but also contributes to its taste.
  • We use the dark color jaggery for this particular dish and the light ones might not work out the same due to its higher salt content.
  • Ghee is added to attain the glistening look and also to enhance its taste but you can totally avoid it .
  • Do not add more water in any of the steps than mentioned as it differs in the final texture ..a spoon here n there doesn't matter though.


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