THALIKALA PAYASAM / WHEAT FLOUR NOODLE PUDDING
Perfectly cooked whole wheat flour noodles in sugar syrup, later added in poppy seeds based gravy and cooked together to blend in the flavors, served warm with ghee and warm milk.
Servings: 4 people
Equipment
- Stock pot
Ingredients
- 1 cup Whole wheat flour
- 2 cups Sugar
- 3 cups Water
- 3 tbsp Poppy seeds
- 2 tbsp Raw rice
- 2 tbsp Ghee
Instructions
Prepping
- In a bowl add in poppy seeds, raw rice and 3/4 cup of warm water and let them soak for at least 30 min.
- Now in a mixing bowl add in wheat flour, add in water slowly as required and knead to make a soft roti dough and let it to rest for 15 min
Making the Payasam
- Heat a stock pot add 2 cups of water, tbsp of ghee and let it come to a rolling boil
- Now take a handful of kneaded dough and roll them into thick noodles and keep them in a wide plate to avoid sticking to each other
- In another sauce pan add Sugar and 1 cup of water and let it completely dissolve on slow flame and the syrup should be just sticky when test between your fingers. (and make sure it shouldn't reach the one string consistency)
- Once the water and ghee mix comes to a rolling boil add the handmade noodles and let it boil until the noodles are 80% done.
- Now make a fine paste of soaked poppy seeds and raw rice by adding 2-3 tbsp of water as required.
- Add the poppy seed mixture, ghee to the boiling wheat dumplings mixture, mix well and let it boil on low to medium heat until it thickens and keep stirring intermittently to avoid sticking to the bottom
- Once the poppy seed mixture thickens add the sugar syrup and cook for 2-3 min until it thickens again.
- Switch off the stove and serve it warm topped with milk and ghee as required.
Notes
- You can replace the sugar with Jaggery.
- Keep an eye on the noodles while boiling as they might turn hard if you boil it little longer in the sugar syrup.