Easy Corn Flour Noodles Recipe – Transparent Indian Dessert Noodles

Last Updated on 2 months by Neha Deshmukh

Easy Corn Flour Noodles Recipe – Transparent Indian Dessert Noodles

Hey everyone! If you’ve ever enjoyed a creamy, comforting Indian dessert like Payasam or Falooda, chances are you’ve tasted these delicate, transparent noodles. They add such a lovely texture, and honestly, they’re surprisingly easy to make at home! I remember the first time I tried making them – I was a little intimidated, but it turned out to be a really fun kitchen project. Today, I’m sharing my foolproof recipe with you. Let’s get started!

Why You’ll Love This Recipe

These corn flour noodles, also known as javarisi in some parts of India, are a delightful addition to so many traditional desserts. They’re light, slightly chewy, and have a beautiful translucent appearance. Plus, making them yourself means you control the ingredients and can adjust the sweetness to your liking. It’s a little bit of effort for a big payoff in flavor and texture!

Ingredients

Here’s what you’ll need to create these lovely noodles:

• ½ cup corn flour (approximately 120g)
• 1 ½ cups water (360ml)
• 1 ½ tbsp sugar (approximately 21g)

Ingredient Notes

Let’s talk ingredients for a moment. The quality of your corn flour really matters. I recommend using a fine corn flour for the smoothest noodles.

The water temperature is super important. It absolutely has to be ice-cold! This is what sets the noodles instantly when they hit the water.

Now, about the sugar. Sweetness is a personal preference, and it varies across India! Some families like their noodles quite sweet, while others prefer a more subtle sweetness. Feel free to adjust the 1 ½ tablespoons to your taste – start with 1 tbsp and add more if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease your sev press really well. This prevents the noodle mixture from sticking. Keep it ready to go. Then, prepare a bowl filled with ice-cold water and pop it in the fridge – we want it really cold.
2. In a bowl, whisk together the corn flour, sugar, and ½ cup (120ml) of water until you have a smooth, lump-free mixture. It should be quite liquidy at this stage.
3. Now, bring the remaining 1 cup (240ml) of water to a boil in a pan. Once boiling, reduce the heat to low. Slowly pour in the corn flour mixture while stirring constantly. Don’t stop stirring!
4. Keep cooking on low heat, stirring continuously, until the mixture thickens into a glossy, transparent paste. This takes a few minutes, and it’s important to keep stirring to prevent sticking and burning.
5. Immediately transfer the hot mixture to the greased sev press fitted with a fine-hole plate. Work quickly!
6. Press the noodles directly into the bowl of ice-cold water. They’ll set almost instantly.
7. Once all the mixture is pressed, refrigerate the noodles for at least 30 minutes before using. This helps them firm up even more.

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is key to a smooth, lump-free paste.
• Don’t overcook. The mixture should be glossy and transparent, not thick and rubbery.
• Work quickly. The mixture sets fast, so have everything ready before you start pressing.
• Grease well. A well-greased sev press is your best friend.

Variations

• Vegan Adaptation: For a vegan version, you can substitute the corn flour with agar-agar powder. Use about 1 tbsp agar-agar powder with 2 cups of water, boil and follow the same process.
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: N/A – these noodles are meant to be sweet and neutral in flavor.
• Festival Adaptations: These noodles are amazing in Payasam, especially during Janmashtami and Onam. My family always makes a big batch for these festivals!

Serving Suggestions

These noodles are rarely eaten on their own. They’re best enjoyed as part of a dessert! Here are a few ideas:

• Payasam: The classic! Add them to your favorite Payasam recipe.
• Falooda: A refreshing summer drink with rose syrup, milk, and these noodles.
• Kheer: A creamy rice pudding that gets a lovely textural boost from the noodles.

Storage Instructions

Store the noodles in the refrigerator, submerged in the water they were cooked in, for up to 2-3 days. Before using, strain them well from the water. Don’t leave them out at room temperature for extended periods.

FAQs

What is the purpose of ice-cold water?

The ice-cold water is crucial! It instantly sets the hot corn flour mixture, forming the noodles. If the water isn’t cold enough, the noodles will dissolve.

Can I use a different type of flour?

While you could experiment, corn flour is the traditional choice for its transparency and texture. Other flours will likely result in a different color and consistency.

How do I know when the mixture is the right consistency?

It should be thick, glossy, and transparent, like a smooth gel. It should coat the back of a spoon.

What if my noodles are sticky?

This usually means the mixture wasn’t cooked long enough, or the sev press wasn’t greased well enough. Make sure to cook the mixture until it’s fully thickened and grease the press thoroughly.

Can I make these noodles ahead of time and freeze them?

I don’t recommend freezing them. The texture can change when thawed. It’s best to make them fresh or store them in the refrigerator for a few days.

Enjoy making these delightful noodles! I hope they bring a little bit of Indian dessert magic to your kitchen. Let me know how they turn out in the comments below!