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Pasta Payasam (Pasta Kheer)

- Submitted by Rani on 10th Jun 2008

(Macaroni Pasta Payasam, Macaroni Kheer)

Macaroni Pasta Payasam


  • Small shell Pasta (or) Macaroni Pasta -1Cup
  • Water - 1 1/2 Cup
  • Milk - 2 Cups (Whole Milk)
  • Sugar - 1/2 Cup
  • Kesari powder - 1 pinch
  • Raisins - 10 nos
  • Cashew nuts or Almonds - 10 nos(Sliced)
  • Ghee/Oil - 2 tbsp


  1. Heat water in a deep vessel and add the shell pasta or macaroni pasta.
  2. To avoid sticking keep stirring once in a while.
  3. When pasta is half cooked, add the milk and bring it to boil and keep stirring it .
  4. Keep the stove in simmer and add sugar and kesari powder.
  5. When a thick consistency of payasam is reached switch off the stove
  6. Fry the raisins and nuts in Ghee and add to the above mixture.
  7. Tasty macaroni pasta payasam or kheer is ready to be serve.

Serving Suggestion

  • Serve the pasta payasam / kheer hot or keep in refrigerator and serve.


  • Shell / Macaroni Pasta can be replaced with vermicelli (Fried with Ghee or oil) which is very famous in India called Semiya Payasam (Seviya Kheer).
  • Consistency should not be too thick, after payasam cools down it will become thicker and absorb all the liquid contents 
  • Add boiled milk to payasam and stir it when you want the payasam to be liquid again.

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Comments (8)

Person anu   (September 2, 2016)
Thank you
Person Dahlia (S.I.R. Author)   (September 2, 2016)
You are welcome.
Person suhaira   (March 29, 2016)
Thank u i really dont know about this..
Person Dahlia (S.I.R. Author)   (March 30, 2016)
Try it and enjoy!!
Person sudan   (June 7, 2015)
nice but i did not used colour
Person Dahlia (S.I.R. Author)   (June 7, 2015)
ok. good.
Person Arun   (January 12, 2013)
Thank you :)
Person Dahlia (S.I.R. Author)   (June 7, 2015)
You are welcome!!

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