Macaroni Pasta Kheer/Payasam

by Kamala on May 10, 2011


Macaroni_Pasta_Kheer_Payasam_1 Macaroni, dry pasta can also be used to prepare a simple and yummy kheer. Children will find this kheer/payasam more attractive. This Macaroni Pasta Kheer/Payasam can be served chilled or hot as both taste good.

Payasam (பாயசம்) in Tamil is equivalent of kheer in Hindi.


  • Macaroni – 1 cup
  • Full milk – 1 litre
  • Sugar – half cup (adjust as per taste)
  • Cashew nut – 12 no
  • Raisins – 1 heaped tablespoon
  • Cardamom powder – pinch
  • Saffron strings – few
  • Ghee –  1 teaspoon



  • Take a wide pan (I used a non-stick one), add ghee and roast cashew and raisins; remove and keep aside.

Macaroni_Pasta_Kheer_Payasam_3 Macaroni_Pasta_Kheer_Payasam_4

  • Fry macaroni with the remaining ghee in low flame for one to two minutes; now add milk and keep the flame full.

Macaroni_Pasta_Kheer_Payasam_5 Macaroni_Pasta_Kheer_Payasam_6

  • As it boils, stir milk in between to avoid it from browning/blackening; the milk will get thickened and the macaroni will also get cooked.

Macaroni_Pasta_Kheer_Payasam_7 Macaroni_Pasta_Kheer_Payasam_8

  • When the milk is reduced to half in volume and the macaroni is cooked well, add sugar and cook for few minutes in low flame.

Macaroni_Pasta_Kheer_Payasam_9 Macaroni_Pasta_Kheer_Payasam_10

  • Add cardamom powder and saffron stings in the end; remove from fire when you get the consistency of your choice; garnish with cashew and raisins.

Macaroni_Pasta_Kheer_Payasam_11 Macaroni_Pasta_Kheer_Payasam_12

  • Macaroni Pasta Kheer/Payasam is now ready. Serve hot or cold.



  • As it cools down, the kheer will become thick due to starch in macaroni; the consistency of kheer may be accordingly adjusted.

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