Tuesday, September 19, 2017

Pasta Payasam | Macaroni Kheer Recipe | Kheer Varieties

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pasta payasam
Pasta kheer recipe with step by step photos.Navaratri is around the corner and it is a norm to prepare a different sweet and sundal variety for naivedyam on those nine days.I have been planning to post the pasta kheer recipe from so long and finally I am able to post it for this navaratri.The preparation process of pasta payasam is very similar to any other payasam variety just that we need to boil the pasta and then add to the milk unlike other kheer varieties where vermicelli or sooji or rice is cooked in the milk.
pasta payasam
I usually get various pasta varieties which includes penne, shell, spiral, fettucine, macaroni, linguini, fusili, sphagetti etc but penne pasta is the favorite at my place as it absorbs the sauce well compared to the other ones.I have used macaroni for this payasam but one can either use shell or penne pasta varieties to prepare this kheer and I will not recommend other pasta varieties as they will not absorb the fluids well. The kheer absorbs the milk and thickens as it sit and hence while making the kheer add enough milk and adjust the sweetness as for your preference.
pasta payasam
pasta payasam
Check out other Kheer recipes in my blog here.
pasta payasam
Here is how to make pasta payasam recipe with step by step photos.
Pasta Payasam Recipe:
Serves 3-4
Prep time: 2 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: Fusion | Category: Sweets/Desserts

Ingredients:
1 cup Macaroni or any other small Pasta variety
1/4 cup Sugar
1/2 cup Condensed milk
3/4 liter full cream Milk
10-12 Cashew nuts
2 tbsp Raisins
15-20 Saffron strands
2 tsp Ghee

Method:
  • Soak saffron in 2 tbsp warm milk for 10-15 mins.
  • Boil macaroni in a big pot of hot water,add little ghee and let it cook for 12-15 mins until done or follow the instructions given on the pack.
  • Boil milk and simmer it for 12-15 mins until it reduced to 3/4th of the quantity.
  • Add cooked pasta to the simmering milk and reduce the flame and cook for another 5-7 mins.
  • Add saffron soaked milk,sugar and condensed milk and mix gently till it dissolves and let it continue cooking over low flame.Always cook over low flame otherwise the milk might curdle.
  • Meanwhile heat ghee in a kadai and fry cashew nuts and fry them until golden in color and remove them and keep aside.
  • In the same kadai add raisins and fry them until they fluff up and remove and keep them aside too.
  • Add ghee roasted cashew nuts and raisins and cardamom powder to the kheer and mix and switch off the flame.
Serve it hot/warm/cold or at room temperature.

Notes:
  1. You can add 1/2 tsp Cardamom powder to the kheer while it is boiling.
  2. You can make any kheer varieties like sago,vermicelli,millets etc.Sago and vermicelli needs to be roasted in ghee before adding to the milk mixture.
  3. The kheer tends to thickens as it sits and hence make sure it has enough liquid when you finish making kheer.If it is thickened at the time of serving you can add boiled and cooled milk to the kheer.
pasta payasam

1 comments:

SARADA DEVI said...

wow!A very tasty payasam recipe using pasta.A very nice procedure with step by step stage photos

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