Paal Urappichathu
Paal Urappichathu
A Ramzan special - Paal Urappichathu
Instructions
- Grind it to a fine paste.
- Keep it aside undisturbed for 12 hrs.
- Remove the excess water that rises in the batter.
- Strain the above mixture.
- Place it on low flame and stir well.
- Add the remaining milk in between.
- When it really thickens, add the cloves and remove from the flame.
- Pour it on a wide plate and allow it to cool.
- Cut it into desired shapes.
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In the recipe it says:
6. Strain the above mixture.
7.Place it on low flame and mix well.
Which one should I put on the flame?strained part or the watery(milky) part?