Pasta payasam | Pasta kheer
The Pasta payasam created by parveen is a twist on the traditional Pasta payasam. The rich flavours and aromas of the Pasta payasam will take you back to your childhood days. Packed with nutrients and proteins, the Pasta payasam is very easy to make. Use this Pasta payasam recipe to introduce your children to the ‘good old days’ of your childhood and the culinary heritage that the country has bestowed upon them. Relive some of your favourite days by making this classic Pasta payasam- a recipe whose aromas itself are tantalising enough to transport you back in time. With its lovely flavours, the Pasta payasam is an ode to Pasta payasam-a cuisine that is just one of the many cuisines that make up our culinary heritage. The step-by-step instructions given for the Pasta payasam are clear and detailed enough to help you easily make this simple, yet delicious Pasta payasam. So pack your culinary tools and create the classic Pasta payasams to take a lovely trip down memory lane.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- ¾ cup macaroni / pasta
- 2 cups milk (¼ to ½ cup more if needed)
- ¼ cup jaggery syrup or ½ to ¾ cup grated jaggery or organic sugar
- 2 green cardamoms / elaichi seeds crushed finely
- 1 tbsp butter or ghee
- Cashews and raisins as desired
- 1 ½ tbsp. rice flour mixed with ¼ cup milk or water
How to make the recipe
1. Bring 4 cups of water to a rapid boil in a pot.
2. Add macaroni and cook for 2 to 3 mins until you begin to see the starch. Drain them and set aside.
3. Heat ghee or butter in a pot and fry cashews until golden. Add raisins, when they puff up set these aside along with ghee.
4. Pour milk and bring it to a boil on a medium heat. The brown particles are from the butter I used for frying the cashews,
5. When the milk begins to boil, add pasta.
6. Cook until completely done.
7. Lower the flame and take rice flour in a cup.
8. Add water or milk. Mix it well to prevent lumps. Pour that stirring slowly to the pot.
9. Cook until the pasta payasam thickens.
10. Crush the cardamom seeds and add it. Adjust the consistency now by adding more milk if desired. When cooled it turns quite thick so adjust it now as needed.
11. Add your sweetener. You can use organic sugar or jaggery. I have used cooled raw jaggery syrup. You can find the details on how Make sure you use cooled jaggery syrup otherwise the pasta kheer will curdle.
12. Switch off the stove if using jaggery syrup. If using sugar cook until the sugar melts completely. Do not cook further after adding jaggery to prevent curdling. Add the nuts and left over ghee.
Serve warm or cold. Note: Pasta kheer thickens upon cooling down, you can add more milk to bring it to a thin consistency. But do not boil further after adding jaggery. To heat up, do it on a low flame.
2. Add macaroni and cook for 2 to 3 mins until you begin to see the starch. Drain them and set aside.
3. Heat ghee or butter in a pot and fry cashews until golden. Add raisins, when they puff up set these aside along with ghee.
4. Pour milk and bring it to a boil on a medium heat. The brown particles are from the butter I used for frying the cashews,
5. When the milk begins to boil, add pasta.
6. Cook until completely done.
7. Lower the flame and take rice flour in a cup.
8. Add water or milk. Mix it well to prevent lumps. Pour that stirring slowly to the pot.
9. Cook until the pasta payasam thickens.
10. Crush the cardamom seeds and add it. Adjust the consistency now by adding more milk if desired. When cooled it turns quite thick so adjust it now as needed.
11. Add your sweetener. You can use organic sugar or jaggery. I have used cooled raw jaggery syrup. You can find the details on how Make sure you use cooled jaggery syrup otherwise the pasta kheer will curdle.
12. Switch off the stove if using jaggery syrup. If using sugar cook until the sugar melts completely. Do not cook further after adding jaggery to prevent curdling. Add the nuts and left over ghee.
Serve warm or cold. Note: Pasta kheer thickens upon cooling down, you can add more milk to bring it to a thin consistency. But do not boil further after adding jaggery. To heat up, do it on a low flame.
