### TranslatedIngredients: 1 cup Whole Wheat Flour,1 cup Jaggery,1 cup Water,2 teaspoons Rice flour,1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Dry ginger powder,1/2 cup Coconut milk,1/3 cup Fresh coconut - grated,10 Cashew nuts,6 Raisins,2 teaspoon Ghee,1 teaspoon Sunflower Oil ### PrepTimeInMins: 20 ### CookTimeInMins: 25 ### TotalTimeInMins: 45 ### Servings: 5 ### Cuisine: South Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: 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 noodlesIn a mixing bowl, add the wheat flour and a amake a smooth firm dough along with the jaggery syrup. Add a teaspoon of oil and knead well again. Take small ball of dough and roll into thin noodles using your palms. Sprinkle a teaspoon of rice flour and toss the noodles to make it non sticky and easy to handle.Return the jaggery syrup back to the flame, and add the rolled noodles into it, cover and cook on medium flame for 10 minutes.Add cardamom powder and dry ginger powder to it. Stir gently ensuring the noodles don't break. Next add grated coconut and coconut milk, into the jaggery-noodle mixture. Stir well and continue to cook for few more minutes.Sprinkle some rice flour and mix well , to eliminate lumps. This will help thicken up the payasam. Cook for 5-7 minutes.Once it nice and thick, turn off the flame. 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.Serve Kuzhal Payasam as a dessert after your simple meal of Jeera Rasam, Steamed Rice and Beetroot Thoran.