Macaroni Payasam | Macaroni Kheer Recipe

Macaroni Payasam or kheer is a delicious kheer prepared with coconut milk and jaggery. Payasam a traditional dessert is made in South India for all occasions and festivals. As Ugadi, Telugu new year is nearing I wanted to try the same traditional method with macaroni and made this delicious kheer.

You can use any small variety macaroni or pasta to make this Macaroni Kheer. First half cook macaroni/pasta in water as we do for pasta recipes and then add to the coconut milk. This way it cooks evenly and blends with jaggery and coconut milk. As we are using coconut milk, kheer would be little watery in consistency. If you want to thicken the kheer add a tbsp of custard powder or cornflour. Instead of coconut milk, you can even make use of normal full-fat milk. Adjust jaggery according to your taste. Don’t forget to add a pinch of salt, as it enhances the taste of jaggery. Kids would love this sweet version of macaroni. Now let us see how to prepare this kheer.

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Macaroni Payasam | Macaroni Kheer Recipe

Print Recipe

Lip-smacking Macaroni Payasam using coconut milk and jaggery.

• CourseDessert
• CuisineSouth Indian

Servings	Prep Time
4 people	15 minutes

Cook Time

10 minutes

Servings Prep Time 4 people 15 minutes

Cook Time 10 minutes

Macaroni Payasam | Macaroni Kheer Recipe Print Recipe Lip-smacking Macaroni Payasam using coconut milk and jaggery. CourseDessert CuisineSouth Indian Servings Prep Time 4 people 15 minutes Cook Time 10 minutes Servings Prep Time 4 people 15 minutes Cook Time 10 minutes

Ingredients

• 1/2 cup macaroni
• 3/4 cup Jaggery/Vellam
• 2 cup Coconut Milk
• 1 tsp Cardamom/Elachi powder
• 10 Cashews
• 15 Raisins
• 1 pinch salt
• 1 tsp Ghee

Servings: people

Instructions

Preparation

1. Cook macaroni in water for 6-7 minutes. Drain it completely and set aside.
2. Blend one cup heaped grated coconut with one cup water and strain the thick milk in a cup and set aside. Again add one more cup water and blend it again and strain the thin milk in another cup and set aside.
3. In a tsp of ghee fry cashews and raisins to golden brown and set aside.

Payasam

1. Heat a Kadai, add thin milk (second time extracted milk). Add jaggery, salt and mix it thoroughly until jaggery are dissolved completely. If there are any impurities, filter the dissolved jaggery.

   
2. Cook filtered jaggery coconut milk mix for 2 minutes. Then add cooked pasta and cook it for 5 more minutes. Now add thick coconut milk (first extraction) and cook for 5 more minutes.

   
3. Then add cardamom powder and bring it to boil. Finally, garnish with ghee fried cashews and raisins. Macaroni payasam is ready. Serve hot or cold.

   

Recipe Notes

• Use small variety pasta which cooks and blends easily.
• As we are using coconut milk kheer would be little watery in consistency.
• If you want to thicken the kheer add a tbsp of custard powder or cornflour.
• Instead of coconut milk, you can make use of normal full-fat milk too.
• But coconut milk gives a nice flavor to the kheer.

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You may also like Carrot Badam Kheer.

Lip-smacking Macaroni Payasam with coconut milk and jaggery is ready to serve hot or cold.

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