Kuzhal Payasam (Wheat Noodles Payasam) Recipe
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Kuzhal Payasam is a traditional South Indian dessert made from wheat noodles, jaggery syrup, and aromatic spices. The dish is typically enjoyed during festivals or special occasions, offering a unique blend of sweetness and spice. This indulgent treat pairs wonderfully with a simple meal of Jeera Rasam, Steamed Rice, and Beetroot Thoran.
Let’s walk through how to prepare this comforting dessert in a few easy steps!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Jaggery | 1 cup |
| Water | 1 cup |
| Rice Flour | 2 teaspoons |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Coconut Milk | 1/2 cup |
| Fresh Coconut (grated) | 1/3 cup |
| Cashew Nuts | 10 pieces |
| Raisins | 6 pieces |
| Ghee | 2 teaspoons |
| Sunflower Oil | 1 teaspoon |
Instructions
1. Prepare the Jaggery Syrup:
- In a saucepan, combine jaggery with water and bring it to a gentle boil. Stir occasionally to ensure the jaggery melts completely.
- Once the jaggery has melted, remove the pan from the heat and strain the syrup to remove any impurities. Set it aside.
2. Make the Wheat Noodles:
- In a mixing bowl, add whole wheat flour. Gradually pour in the prepared jaggery syrup and knead it into a smooth, firm dough. If necessary, add a little water to help bind the dough.
- Add a teaspoon of sunflower oil to the dough and knead again to make it soft and pliable.
- Take small portions of dough and roll them into thin, noodle-like strands using your palms. Sprinkle some rice flour on the noodles to prevent sticking.
3. Cook the Noodles:
- Return the jaggery syrup to the stove and bring it to a gentle simmer. Drop the rolled wheat noodles into the simmering syrup, cover, and cook for about 10 minutes, allowing the noodles to soften and absorb the syrup.
4. Add Spices and Coconut:
- Once the noodles are cooked, add cardamom powder and dry ginger powder. Stir gently, being careful not to break the noodles.
- Add the grated fresh coconut and coconut milk into the jaggery-noodle mixture. Stir well to combine.
- Allow the mixture to cook for a few more minutes, letting the flavors meld together.
5. Thicken the Payasam:
- To thicken the payasam, sprinkle a little more rice flour and stir well to eliminate any lumps. Continue to cook for another 5-7 minutes until the payasam reaches a creamy, slightly thick consistency.
6. Prepare the Garnish:
- In a small tadka pan, heat ghee over low flame. Add cashew nuts and raisins, frying them for 1-2 minutes until golden and aromatic.
- Once done, turn off the heat and pour the ghee mixture over the cooked payasam, allowing the nuts and raisins to enhance the flavor.
7. Serve:
- Serve Kuzhal Payasam warm or chilled, as a delightful dessert to end a meal. Pair it with traditional dishes like Jeera Rasam, Steamed Rice, and Beetroot Thoran for a complete South Indian experience.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~4g |
| Carbohydrates | ~40g |
| Sugars | ~20g |
| Fat | ~7g |
| Fiber | ~3g |
| Calcium | ~40mg |
Tips and Variations:
- Vegan Option: Replace ghee with coconut oil for a completely plant-based version of this dessert.
- Flavor Variations: For a richer taste, you can add a pinch of saffron while cooking the payasam.
- Noodle Texture: If you prefer softer noodles, you can cook them a little longer in the jaggery syrup.
This delicious Kuzhal Payasam recipe is a perfect way to celebrate special occasions or enjoy a comforting dessert after a simple, home-cooked meal. Enjoy every bite of this sweet, aromatic South Indian delicacy!
