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Macaroni Payasam (Kheer)

5 from 2 votes
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Course: Payasam
Cuisine: Indian
Author: Vidya Srinivasan


  • Macaroni - 1/4 cup
  • Milk - 3 cups
  • Sugar - 1/2 cup adjust according to your sweetness
  • Cardamom powder - Generous pinch
  • Butter/ Ghee- 1/2 tablespoon
  • Raisins - 1 tablespoon
  • Cashew - 7 split
  • Salt - a pinch


  • In a heavy bottomed pan add ghee and when ghee is hot add cashew
  • Saute the causes till they change golden brown. Add raisin and mix well
  • Transfer them to a small cup
  • In the same pan saute pasta for 30 seconds
  • Add 1 + 1/2 cup of hot milk and cook the pasta
  • Stir in between cook till the pasta is fork tender
  • Add 1 + 1/2 cup of milk and cook for 10 minutes, stir in between
  • Payasam boils well and comes together
  • In this stage add cardamom powder, salt and sugar mix well
  • Finally add roasted cashews and raisin and let the payasam cook for 5 minutes
  • Switch off and serve immediately or chillI for few hours and serve cold


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  1. Pasta can be cooked in water according to package instruction and milk can be added to the cooked pasta
  2. I have used elbow pasta but any pasta of your choice can be used
  3. Saffron can be added for extra flavor
  4. For pasta cooked in water add evaporated milk like semiya payasam to boost flavor 
  5. I have used all-purpose-flour pasta but wheat pasta can also be used but the flavour might vary
  6. Avoid flavored pasta for kheer
  7. If you are adding condensed milk for extra flavor adjust sugar accordingly
  8. I sometimes caramelize the sugar and add it to the payasam
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