This is one of my favourite food recipes.
½ cup Palagunda/Arrow root powder
1 litre Milk
100gm Sugar (or as per taste)
3-4 tbsp Milkmaid (optional)
4 Cardamom pods crushed
Soak Palagunda in water for 1-2 hours. Drain the clear water. Add fresh water to form a smooth paste. Take a heavy base saucepan and boil milk on medium. Add cardamom, milkmaid and sugar. If not using milkmaid you may want to add little more sugar, up to you. When milk starts to boil, lower the flame and slowly add blended paste stirring continuously. Within 5 minutes the mixture starts to turn thick. Remember it should not be too thick but thick enough to set. Pour this into greased baking tray or just spoon it onto a greased plate (round shape). Garnish with chopped nuts.
Allow it to cool then refrigerate. Cut into desired shape just before serving.
It got its name Munjulu as it resembles the fruits ‘Taati Munjulu’ from Taati Chattu (Toddy Palm tree).