India > South Indian > Desserts > Payasams

Palathalikalu Payasam Recipe

Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup jaggery
- 1/2 cup coconut milk
- 2 cups water
- 1/4 tsp cardamom powder
- 2 tbsp ghee
- 1/4 cup chopped nuts (cashews, almonds, pistachios)
- 1/4 cup raisins

Special equipment needed:
- None

Step-by-step instructions:
1. In a pan, heat 2 cups of water and bring it to a boil.
2. Add rice flour slowly to the boiling water, stirring continuously to avoid lumps.
3. Cook the rice flour mixture for 5-7 minutes until it thickens and forms a dough-like consistency.
4. Turn off the heat and let it cool for a few minutes.
5. Once the dough is cool enough to handle, take small portions of it and roll it into thin noodles (palathalikalu) using your hands.
6. In another pan, heat ghee and roast the chopped nuts and raisins until they turn golden brown.
7. Add the jaggery to the pan and let it melt and mix well with the nuts and raisins.
8. Add the coconut milk and cardamom powder to the pan and mix well.
9. Add the palathalikalu noodles to the pan and mix well with the jaggery-coconut milk mixture.
10. Cook the mixture for 5-7 minutes until the noodles are cooked and the payasam thickens.
11. Turn off the heat and let it cool for a few minutes.
12. Serve the Palathalikalu Payasam hot or cold.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 350 per serving
- Fat: 10g
- Carbohydrates: 60g
- Protein: 5g

Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or white sugar.
- Coconut milk can be substituted with regular milk or almond milk.
- Nuts and raisins can be substituted with any other dry fruits of your choice.

Variations:
- You can add saffron strands to the payasam for a unique flavor and aroma.
- You can add a pinch of nutmeg powder to the payasam for a warm and cozy flavor.

Tips and tricks:
- Make sure to roll the palathalikalu noodles thin enough so that they cook evenly.
- You can add more or less jaggery according to your taste preference.
- If the payasam becomes too thick, you can add more coconut milk or regular milk to thin it out.

Storage instructions:
- Store the Palathalikalu Payasam in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Heat the payasam in a pan on low heat until it is warm and creamy.

Presentation ideas:
- Serve the Palathalikalu Payasam in small bowls or cups.
- Garnish with chopped nuts and raisins.

Garnishes:
- Chopped nuts and raisins

Pairings:
- Serve the Palathalikalu Payasam as a dessert after a meal.

Suggested side dishes:
- None

Troubleshooting advice:
- If the payasam becomes too thick, add more coconut milk or regular milk to thin it out.
- If the payasam becomes too thin, cook it for a few more minutes until it thickens.

Food safety advice:
- Make sure to cook the rice flour mixture thoroughly to avoid any raw flour taste.

Food history:
- Palathalikalu Payasam is a traditional South Indian dessert that is typically made during festivals and special occasions.

Flavor profiles:
- Sweet, nutty, and creamy

Serving suggestions:
- Serve the Palathalikalu Payasam as a dessert after a meal.

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Region: Indian

Taste: Sweet, Nutty, Creamy, Rich