Macaroni Payasam Recipe | Pasta Kheer

Method:

• Soak the macaroni in water for 15 minutes.
• In a wide pan add milk . Boil the milk for 10 minutes.
• Drain water from macaroni and to the milk.

• Soak saffron in the 1 tblsp of warm milk and keep aside.
• Let the macaroni get cooked in the milk and at the same time the milk will also reduce it volume. Keep the flame low. Add condensed milk.

• Add the saffron soaked milk and roast the cashew nuts in ghee and add to the pasta milk mixture. Add cardamom powder if using.

• If adding sugar add in the last and mix well.

1. This kheer tends to thicken more when cools down.
2. So do not add pasta above the quantity mentioned.
3. Adding condensed milk gives creamy texture to the kheer.
4. You can chill this overnight and serve it as a pudding the next day.