Macaroni Pasta Kheer/Payasam

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

Method

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

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

• 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.

• 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.

• 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 is now ready. Serve hot or cold.

Tips

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