Ingredients
- Macaroni - 1/4 cup
- Milk - 3 cups
- Sugar - 1/2 cup adjust according to your sweetness
- Cardamom powder - Generous pinch
- Butter/ Ghee- 1/2 tbsp
- Raisins - 1 tbsp
- Cashew - 7 split
- Salt - a pinch
Instructions
- 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
Video
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Notes
- Pasta can be cooked in water according to package instruction and milk can be added to the cooked pasta
- I have used elbow pasta but any pasta of your choice can be used
- Saffron can be added for extra flavor
- For pasta cooked in water add evaporated milk like semiya payasam to boost flavor
- I have used all-purpose-flour pasta but wheat pasta can also be used but the flavour might vary
- Avoid flavored pasta for kheer
- If you are adding condensed milk for extra flavor adjust sugar accordingly
- I sometimes caramelize the sugar and add it to the payasam
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