Pasta Payasam / Macroni Kheer | Pasta Recipes

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I still remember the first time I tasted this payasam...It was in one of our relatives home when we went there for dinner. I was a kind of puzzled to see pasta/macroni being served as a dessert but it was so tasty that I wanted to recreate it. All these days to me pasta means savoury now I have found an alternate tasty option too :)

Pasta Payasam Recipe :

Serves 2

Ingredients:

• Macroni - 1 cup (I used Bambinos disc shaped macroni)
• Milk - 2.5 cups
• Sugar - 2 to 3 tbsp (adjust according to you taste)
• Condensed milk - 1 tbsp
• Cardamom powder - a pinch (optional)
• Cashews - 2 tsp broken
• Ghee - 1 tsp

Method:

1. Boil about 1.5 cups of water an add the macroni and cook it until slightly soft. Drain water completely and keep the macroni aside.


2. In a non stick pan add ghee and fry the cashews until golden brown, set aside.


3. In the same pan, boil milk, add sugar and allow it to dissolve completely. Now add the half cooked macroni and simmer it. Allow the macroni to get cooked in milk till soft and slightly mushy but still firm enough to hold its shape.


4. Add condensed milk and cardomom powder and give a quick stir. When the milk starts thickening, add the ghee fried cashews and switch off.


5. Allow it to cool down then refrigerate for 30mins and serve chilled.

I have always had the confusion whether macroni and pasta are same?! After a quick googling found that macroni is a type of pasta which gets its name by the shape of it like shell, disc etc.And other pasta includes Spagetti, Lasagna noodles, Rigatoni, Penne etc

I have shell type pasta in a easy milk creamy way.....I like both savoury and sweet versions of pasta and my personal favourite is always penne so that means recipes with penne pasta will be coming up soon :)

My Notes:

• See to it that while cooking macroni in water it should only be half cooked so that it doesnt smash up while cooking in milk. The key taste to this dessert is cooking the pasta in milk so that the pasta blends well with the milk.


• You can even add raisins and other nuts of your choice for garnishing.You can also add coconut to this payasam to make it even more rich and tasty.


• I have used disc type pasta here, you can even use penne or shell type pasta too.


• Dont thicken the milk too much, it should be slightly thick but when you pour it should still be in running consistency.

I have always been on hunt for trying out new recipes in pasta and this was a very interesting dessert to the usual savoury pastas. Not to tell about the taste, the pasta cooked in simmed milk and the smell of condensed milk combination is just awesome!!

This payasam/kheer is sure a different alternative to our usual semiya and javarisi payasam. What are you waiting for?! Try this yummy payasam to impress your guests :)