Macaroni Pasta Kheer/Payasam

by Kamala on May 10, 2011

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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.

Ingredients

  • 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

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Method

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

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

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  • 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.

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  • 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.

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  • 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.

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

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Tips

  • 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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{ 3 comments… read them below or add one }

prathibha May 10, 2011 at 7:07 pm

kheer looks so yummy..I dont mind to finish it off if u pass me that bowl..:)

Priya May 10, 2011 at 11:48 pm

Delicious and one of my fav kheer, love pasta kheer very much than the vermicelli kheer..

malini May 11, 2011 at 7:54 pm

kheer my favourite. mouthwatering. pastaa a different one. i try this, sure.

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