Soak rice overnight by adding adequate water.

The next day soak sago for 30-60 minutes. Keep aside.

Put rice over a skillet and drain all water. Transfer rice over a clean cloth and dry under a fan.

Once rice turns dry, put rice into a mixer grinder to make a fine powder.

We need only soft powder so sieve rice flour and keep it aside.

Heat teacup of water in a pan and add 2-3 tbsp. jaggery.

Once the jaggery melts and is about to turn thin syrup add rice flour in small batches and mix well.

Make sure there are no lumps. Once it turns thick dough off the flame and kneads for a minute.

Take a small portion of dough and roll to make medium size noodles. If you are unable to roll over your hands then roll on a flat surface or we can directly make use of murukku mould.

Make remaining noodles and keep them aside. Meanwhile, put the remaining jaggery in a vessel and put teacup of water and boil.

Jaggery syrup should not turn thick as we cannot filter dust particles.

While the syrup is being prepared boil milk by adding a 2:1 ratio of milk and water.

When the milk starts boiling add soaked sago and boils for 5 more minutes.

Add noodles and boil till noodles turn soft. To check break noodles with the help of a spoon.

To get a thick and creamy texture make a rice flour solution or add water to the batter to get a thick solution.

Add this solution and off the flame after a minute of the boil.

When this mix turns mild hot, add cardamom powder and jaggery syrup into it and mix well.

Meanwhile in pan heat ghee and roast dry fruits on low flame.

Pour ghee and dry fruits over Bellam Thalikalu | Pala Thalikalu Recipe and serve hot.