Kuzhal Payasam Recipe- Wheat Noodles Payasam
Kuzhal Payasam Recipe is a traditional festival recipe, made with homemade wheat noodles simmered in milk, sweetened with jaggery. A payasam with a difference, it tastes best when served piping hot.
Kuzhal Payasam is a traditional recipe prepared during any festival especially for Vinayagar Chathurthi. A payasam made with homemade wheat noodles. There are many variations in preparing hand made noodles with wheat flour, rice flour or maida. This recipe uses wheat flour and the payasam is cooked in jaggery syrup. This is not only delightful but also healthy.
Serve Kuzhal Payasam as a dessert after your simple meal of Jeera Rasam, Steamed Rice and Beetroot Thoran.
If you like this recipe, you can also try other Payasam recipes such as
20 M
25 M
45 M
5 Servings
Ingredients
- 1 cup Whole Wheat Flour
- 1 cup Jaggery
- 1 cup Water
- 2 teaspoons Rice flour
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 teaspoon Dry ginger powder
- 1/2 cup Coconut milk
- 1/3 cup Fresh coconut , grated
- 10 Cashew nuts
- 6 Sultana Raisins
- 2 teaspoon Ghee
- 1 teaspoon Oil
How to make Kuzhal Payasam Recipe- Wheat Noodles Payasam
To begin making the Kuzhal Payasam recipe, ina saucepan combine jaggery along with water and bring to a single boil, ensuring the jaggery has completely melted. turn off the flame, pass the jaggery syrup through a strainer and set aside.
In a mixing bowl, add the wheat flour and a amake a smooth firm dough along with the jaggery syrup.
Add a teaspoon of oil and knead well again. Take small ball of dough and roll into thin noodles using your palms.
Sprinkle a teaspoon of rice flour and toss the noodles to make it non sticky and easy to handle.
Return the jaggery syrup back to the flame, and add the rolled noodles into it, cover and cook on medium flame for 10 minutes.
Add cardamom powder and dry ginger powder to it. Stir gently ensuring the noodles don't break.
Next add grated coconut and coconut milk, into the jaggery-noodle mixture. Stir well and continue to cook for few more minutes.
Sprinkle some rice flour and mix well , to eliminate lumps. This will help thicken up the payasam. Cook for 5-7 minutes.
Once it nice and thick, turn off the flame.
In a tadka pan , heat ghee on low flame, add Cashews, raisins fry for a couple of minutes. Turn off the flame. Pour it over the payasam and enjoy the delicious payasam.
Serve Kuzhal Payasam as a dessert after your simple meal of Jeera Rasam, Steamed Rice and Beetroot Thoran.
Kuzhal Payasam Recipe- Wheat Noodles Payasam is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
