Pasta Payasam (A kheer made with pasta)

Pasta is of many types. In red sauce, white sauce or even rose sauce.  But ever heard of Pasta Payasam? This unique kheer has pasta as the main ingredient.  I got this recipe from a newspaper, in the recipe section. I tried it, and fell in love with its uniqueness.  In this dish, we cook the pasta in milk and condensed milk, making it super creamy.  The secret ingredient is the saffron, which makes the payasam look royal. Surprise your family and friends with this new style of pasta!

Ingredients:

Shell shaped pasta – ½ cup

Milk- 3 cups

Condensed milk- 1/2 cup to 3/4 cup (adjust according to your preference)

Saffron- a pinch

Method:

1.       Boil 2 cups of water and add pasta to boiling water. Switch off stove when pasta is half cooked.Drain the water and keep pasta separately.

2.       Soak a pinch of saffron in a spoonful of warm milk.

3.       Now boil 3 cups of milk in a large, heavy bottom pan. When milk starts boiling add the half cooked pasta and cook it till it becomes super soft. While the pasta is getting cooked, the milk will also reduce in volume.

4.       Add the soaked saffron to the pasta and let it boil for 2 to 3 minutes. Adding saffron gives a beautiful colour to the dish.

5.       Now add condensed milk and give it a stir. Switch off flame when you get  your desired consistency.

6.       Serve it hot or chilled.

Notes:

·         The payasam tends to become thick, as it gets cold. So make sure it is not very thick, before you switch off the flame.

·         You can replace condensed milk with sugar. If adding sugar, make sure the sugar gets dissolved completely, before switching off flame. You might need 4 to 5 tblsp of sugar for this. Increase or decrease sugar quantity, according to your taste.

·         One more option is to add jaggery. Make syrup of jaggery by boiling it in water.  Strain it and add it to pasta and milk mixture, just before switching off flame. You can use ¾ th cup of grated jaggery for this recipe. Adjust according  to your taste

·         .You can add cardamom powder to the payasam, if you like the flavour. Add it before switching off the flame. I garnished with crushed saffron, which gave a royal look to the dish.

Step by step pictures

 boil water and add pasta. cook till pasta is half cooked.

drain water  

 soak a pinch of saffron in a spoon of warm milk.

 boil milk and add the half cooked pasta.

 and cook it till it becomes super soft.

 add the soaked saffron to the pasta and let it boil.

 add condensed milk and cook till you get your desired consistency.

serve it hot or chilled.