- recipe by Rani submitted on 06-10-2008

---

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

Tips
- Shell 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.