Name: Pasta Kheer / Payasam / Pudding recipe by Bethica Das at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1/2 cup whole wheat pasta, boiled al dente; 1 cup fresh milk; 1 cup evaporated milk; sugar to taste; 1/4 tsp. cardamom powder; pinch of saffron; 1 tsp. rose water; 2-3 tbsp. dry fruits, chopped (leaving few to garnish)

ABOUT Pasta Kheer / Payasam / Pudding RECIPE

This dessert is not much popular, but it is made in the similar way as we make Rice Kheer, Seviyan (Vermicelli) or Sooji Halwa (Semolina). I have used whole wheat pasta, a healthy option, but it an be done with any macaroni too. I have used evaporated milk instead of condensed milk, along with some fresh milk to thicken the kheer. You can increase the quantity of it according to your preference. Serve it at room temperature or chilled, garnished with some chopped nuts, saffron and rose water.

Ingredients Serving: 2

1/2 cup whole wheat pasta, boiled al dente
1 cup fresh milk
1 cup evaporated milk
sugar to taste
1/4 tsp. cardamom powder
pinch of saffron
1 tsp. rose water
2-3 tbsp. dry fruits, chopped (leaving few to garnish)

Instructions

Heat fresh milk and bring it to a boil. Add the evaporated milk, dry fruits, boiled pasta and sugar to taste.
Simmer on low flame til it thickens or you get the desired consistency. When done, add the cardamom powder and rose water and stir.
Garnish with chopped nuts and saffron. Serve at room temperature or chilled.

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