Kuzhal Payasam/ Talikala Payasam/ Wheat Noodles Payasam

Dissolve the jaggery in water or boil it until it dissolves. Then filter it to remove the impurities.

Take the wheat flour in a bowl, pour in a little jaggery water to it and knead to form a smooth dough. Add a tsp of oil and knead it well again. Take a small ball of the dough and roll into noodle shapes with your hands. (If you want to make it quickly, then put the dough into murukku maker and make into small strips, then cut into small pieces.)

Sprinkle a teaspoon of rice flour to the noodles to make it non-sticky and separate it from each other.

Heat the remaining jaggery water again. (If you want, add a little water and the jaggery and bring it to a boil. No need of any consistency.)

Then add the noodles to the boiling jaggery water and cook it covered on a medium flame for 10 minutes until it gets cooked.

Next, add the cardamom powder and dry ginger powder to it. Stir it gently without breaking the noodles. Then add in the grated coconut and coconut milk. Stir and cook it for a few minutes.

Sprinkle a teaspoon of rice flour and mix it well without lumps to make it thick. Once it becomes thick, remove it from the flame, add the cashews and raisins that have been fried in ghee.

Mix well and let it become warm. Enjoy this delicious payasam!