Macaroni | pasta payasam is a simple kheer and quite a unique one too. The method of making this payasam is almost similar to the semiya kheer, but pasta | macaroni will definitely an interesting dessert. You can make this kheer with shell pasta or any other small variety of pasta. Try out this simple payasam|kheer and wish all my readers Eid Mubarak
Ingredients
Preparation Time :15 mins | Cooking Time :15 mins | Serves : 2-3
Macaroni 1/4 cup
Milk 3 cups
Condensed milk 3-4 tblsp*
Saffron (kunkumapoo) A pinch
Cardamom powder a pinch (optional)
Ghee 1/2 tsp
Cashew nuts 5-6
*if not using condensed milk you can add 3-4 tblsp of sugar
Macaroni 1/4 cup
Milk 3 cups
Condensed milk 3-4 tblsp*
Saffron (kunkumapoo) A pinch
Cardamom powder a pinch (optional)
Ghee 1/2 tsp
Cashew nuts 5-6
*if not using condensed milk you can add 3-4 tblsp of sugar
Method:
- Soak the macaroni in water for 15 minutes.
- In a wide pan add milk . Boil the milk for 10 minutes.
- Drain water from macaroni and to the milk.
- Soak saffron in the 1 tblsp of warm milk and keep aside.
- Let the macaroni get cooked in the milk and at the same time the milk will also reduce it volume. Keep the flame low. Add condensed milk.
- Add the saffron soaked milk and roast the cashew nuts in ghee and add to the pasta milk mixture. Add cardamom powder if using.
- If adding sugar add in the last and mix well.
Notes:
- This kheer tends to thicken more when cools down.
- So do not add pasta above the quantity mentioned.
- Adding condensed milk gives creamy texture to the kheer.
- You can chill this overnight and serve it as a pudding the next day.
Even i do it in same way ! But, will coarsely grind the pasta just to give thickness
super! looking very yumm and nice presentation..
yummy kheer and mouthwatering one
could you post kai murukku receipe?
I am yet to try that. Will post sometime
one of my childhood favourite. Maa used to make it with Licia macaronis. lovely recipe and great click.
Today iam made this recipe come out very well and taste is very good