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Bellam Paasham

By: Admin
Region: Indian
Dish:Vegetarian - Festivals
Servings: 8
Time to Prepare: 45 mins


Whole wheat flour 1/2 cup
Water 3 cups + 1/2 cup
Jaggery 1 cup
Salt pinch
Cardamom powder 1/2 tsp
Dry coconut few pieces, sliced and roasted in ghee till brown (optional)
Cashew nuts 7-8, roasted in ghee till brown
Poppy seeds 1/2 tsp, roasted till brown (khus khus/gasagasalu) - (optional)
Ghee 1 tbsp


In a bowl, add whole wheat flour (atta) and salt and mix. Slowly add enough water to make a firm dough. Set aside for a few mts while you prepare the jaggery syrup.

Heat ghee in a heavy bottomed vessel, add cashew nuts and allow to turn golden brown. Remove them and set aside.

In the same vessel, add 3 cups water and bring to a boil. Add grated jaggery and allow to melt. Reduce flame to medium, allow to simmer and thicken lightly.

While the jaggery is simmering, prepare small balls of the flour dough and roll each ball into a thin long noodle. Place the rolled out noodles on a lightly floured plate. Once all they are done, sprinkle some rice flour or whole wheat flour on them and lightly mix so that they don't stick to each other.

Once the jaggery syrup lightly thickens, add the prepared noodles and simmer on low till they cook. It could take 15-18 mts approx. You will find that the jaggery syrup will thicken.

Towards the end of the cooking process, sprinkle roasted poppy seeds, roasted nuts, coconut pieces and cardamom powder. Mix well.

Note: The jaggery syrup should not be too thick or too thin.


Bellam Thalikalu is a classic Telangana style festival dish that is usually prepared for Vinayaka Chavithi. Thalikalu are small and thin noodles prepared with either rice flour or whole wheat flour or a mixture of rice flour, whole wheat flour and semolina and cooked in jaggery syrup.

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