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Pala Munjalu Recipe

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Adjust Servings:
2 cups rice flour
1 cup milk
1 ½ tbsp sugar
1/4 tsp salt
ghee for greasing
oil enough for deep frying
For filling
1 cup split bengal gram
1 cup sugar or grated jaggery
1/2 tsp cardamom powder
1 pinch salt

Nutritional information

1914 kcal
395.7 g
40.38 g
19.16 g
1134 mg
29 mg

Pala Munjalu Recipe

  • Sweet
  • 1 hr 15 mins
  • Serves 15
  • Easy


  • For filling

How to make Pala Munjalu Recipe

  • Boil the milk. Add salt and sugar and let the sugar dissolve.
  • Slowly add the rice flour and keep mixing till it thickens. Mix well and turn off flame. Keep aside.
  • Pressure cook bengal gram with a cup of water up to 3 whistles.
  • Remove andstrain any left over water and transfer the dal to a heavy bottomed vessel.
  • Add sugar/jaggery and mix. Turn on the flame and stir as the sugar dissolves. Keep stirring till the liquid evaporates and the dal mixture turns into a thick paste.
  • Mash the dough with the back of a spoon or a masher. Keep stirring continuously as the dal sticks to the pan.
  • Add cardamom powder, salt and mix well.
  • Turn off flame and allow to cool.
  • Shape the sweetened mixture into small bite-sized balls.
  • Grease your palm with ghee and flatten the rice dough. Place the dal filling in the middle and shape into small ball, leaving no gaps.
  • Heat oil in a wide vessel.
  • Reduce flame to medium once the oil is hot.
  • Gently place 4 to 5 balls in the pan. Deep fry till golden brown and crunchy.
  • Allow it cool. Store in an airtight container as they last for two to three days.


  • In 2016, world production of chickpeas was 12.1 million tons, led by India alone with 64% of the global total.
  • Rice is the first food a new bride in India offers to her husband and the first food offered to newborn babies.
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