Macaroni Payasam (Kheer)

Both my husband and I love pasta, and now a days even my little one started liking Mac & Cheese. Every time I open a pasta packet I wouldn’t finish it and have some leftover. To finish the remaining uncooked pasta, I end up buying same variety of pasta again.  Other day I felt like having payasam and searched for semiya, suddenly pasta pulled my attention and tried payasam with pasta. It was a big hit at home.

Ingredients:

Macaroni – 1/3 cup

Milk – 3 cups

Condensed milk  – 3 tbsp

Sugar –  3 tbsp (adjust according to your sweetness)

Saffron  – A pinch

Cardamom powder –  pinch

Butter/ Ghee-  1 tsp

Salt – a pinch

Method:

• Add ghee and macaroni to the pan; saute for a minute. Add 3 cups of warm milk and cook till the macaroni are fork tender

• Add saffron, condensed milk,  sugar, cardamom powder and salt, continue cooking for 4 – 6 minutes and switch off. Can  serve immediately or chill this overnight and serve it next day.

My Notes:

• Adding condensed milk gives rich creamy texture adjust the sugar accordingly
• Payasam tends to thicken more when cool down
• Usually I add cashew and raisin for payasam but other day missed to add while taking picture so I didn’t write in my recipe!
• I have used whole wheat pasta instead maida pasta can also be done
• If you are using penne, rotini, fettuccine, bow or any other pasta, cut the cooked pasta with ladle according to your taste

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