1

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. 

To make the Wheat noodles

1

In a mixing bowl, add the wheat flour and a amake a smooth firm dough along with the jaggery syrup. 

2

Add a teaspoon of oil and knead well again. Take small ball of dough and roll into thin noodles using your palms. 

3

Sprinkle a teaspoon of rice flour and toss the noodles to make it non sticky and easy to handle.

4

Return the jaggery syrup back to the flame, and add the rolled noodles into it, cover and cook on medium flame for 10 minutes.

5

Add cardamom powder and dry ginger powder to it. Stir gently ensuring the noodles don't break. 

6

Next add grated coconut and coconut milk, into the jaggery-noodle mixture. Stir well and continue to cook for few more minutes.

7

Sprinkle some rice flour and mix well , to eliminate lumps. This will help thicken up the payasam. Cook for 5-7 minutes.

8

Once it nice and thick, turn off the flame. 

9

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.

10

Serve Kuzhal Payasam as a dessert after your simple meal of Jeera Rasam, Steamed Rice and Beetroot Thoran.