GODHUMA THALIKALA PAASHAM/PAYASAM is a traditional and authentic dessert of Telangana cuisine which is specially made on Vinayaka Chavithi. Generally, we make this only once in a year, on this festival as an offering to Lord Ganesha.
As this dish is made only once in a whole year we make a huge quantity and refrigerate it up to a week. It takes quite a lot of time to make this dish but all the efforts pay off in terms of taste So my amma(Mom) always used to make little extra and we devour it for a week.
WHAT IS THALIKALU?
Thalikalu is the Telugu word for noodles. Paasham/Payasam means pudding or kheer in Hindi. Handmade wheat flour thick noodles are cooked in water and later thickened with rice and Poppy seed mixture and later sweetened with Jaggery/Sugar. In our family we use Sugar hence I’m sharing the recipe with Sugar the process remains the same for Jaggery as well.
WHERE HAVE I LEARNT THIS RECIPE ?
I learnt this recipe from my Mother and also my Mother-in-law, they both use the same process.
Is GODHUMA THALIKALA PAASHAM vegan ?
As we’re making the dessert with Wheat flour, hence this is not vegan. If you have gluten intolerance you could use steamed rice flour instead, and add them along with poppy seed paste. And do remember that the taste would differ from the traditional one.
HOW TO MAKE TELANGANA STYLE THALIKALA PAYASAM?
- Soak the rice and poppy seeds for minimum of 1 hour as it helps in achieving a creamy Payasam.
- Knead the whole wheat flour to a smooth dough similar to that of Roti Dough.
- Make a sugar/jaggery syrup just so that when you run the syrup between two fingers it should be sticky and make sure it shouldn’t turn to one string consistency.
- Make the thalikalu/whole wheat flour noodles by hand for the authentic texture and taste.
- Boil the handmade noodles and then add the blended rice and poppy seed paste and let it cook until the mixture thickens.
- Finally add in sugar/jaggery syrup and let it cook for 2-3 minutes until it thickens again and also do not forget that once the payasam cools down it turns even thicker.
- Serve warm topped with milk and ghee and devour the divine dessert.
Do Checkout these traditional desserts as well SHEGALA PAYASAM, NUVVULA POLELU, KOBBARI LADDU
Some traditional Telangana recipes here.
THALIKALA PAYASAM / WHEAT FLOUR NOODLE PUDDING
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.
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