Pasta Payasam (Kheer) - 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.
Comments Comment by shruthi w I made it today and it came out awesome. Thanks for the recipe..:) Reply :- Good to hear that!! |
Comment by Deeba Stalin Deeba on 01 May 2009 19:43PM It is very easy tasty thank you for your effort
With regards
Deeba Stalin Reply :- thanks deeba. |
Comment by ashish sachdeva on 01 May 2009 06:49AM good taste Reply :- Thanks Ashish |
Comment by Joseph on Wednesday, June 11, 2008 12:57:23 PM Here we have a variety of Pastas but is there any alternate to the Kesari Powder.We don't get it here JOSEPH Reply :- Hi , You can substitute kesari powder with saffron. But if you dont get that too, just skip it. kesari powder gives a nice colour and flavour but even without that the payasam will taste good. |
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