If you think making payasam (kheer) with macaroni sounds strange, don’t worry—it’s actually delicious! This recipe combines the creamy and sweet flavors of traditional Indian payasam with macaroni, creating a unique and tasty dessert. The result is a fusion dish that is fun to make and even better to eat. It’s perfect for special occasions like festivals, family gatherings, or whenever you want to enjoy something sweet and different. Your friends and family will love this creative twist on a classic dessert!
Sweet, Simple, and Irresistible Payasam with Macaroni
This payasam with macaroni recipe is a big favorite in our family, and we make it very often. My son loves it more than anything because he is a huge fan of pasta. Every time I make this dessert, he gets so excited and can’t wait to eat it. It’s a sweet and fun twist on his favorite food. But it’s not just for him—everyone in the family really enjoys it too. They always finish their bowls and even go back for more!
The best part is how easy it is to make. The recipe is simple, and the flavors are so different from regular desserts. It’s sweet, creamy, and so delicious that it’s hard to stop eating. Every time I make this payasam, it makes me so happy to see my family enjoying it together. If you try it, you will definetly love it too—this dish is just that good!
Watch on how to make Payasam with Macaroni recipe
Important Ingredient to Note
If you can’t find fresh coconut, don’t worry! Frozen grated coconut works well and is very easy to use. You can also use thick coconut milk from the store. If you decide to use store-bought coconut milk, you don’t need to use diluted coconut milk. Instead, start by adding hot water to the pot to boil your pasta. Once the pasta is cooked, mix in the thick coconut milk.
It’s important to know that packaged coconut milk is very rich and thick. To make it taste and feel more like fresh coconut milk, you will need to add the water to dilute it. This will help balance the flavor and make it lighter.
These substitutes are super convenient and save time, but keep in mind that fresh coconut always gives the best taste. Fresh coconut has a natural, rich flavor that makes dishes, including payasam with macaroni even more delicious!
Payasam with Macaroni: A Twist on a Classic Dessert
This payasam with macaroni recipe uses macaroni as the main ingredient, but you don’t have to stick to just macaroni. You can experiment with other small-shaped pastas like star, fusilli, or farfalle—they all work wonderfully in this dish. For an extra fun twist, try using colorful pasta to make it more appealing for kids (I often do this, and it’s always a hit!). Just be sure to check the cooking time on the package for the pasta you choose and follow the same method outlined above.
If you want to customize the dish, you can add a tablespoon of condensed milk. This will make it creamier and add extra flavor, but it also reduces the need for extra sugar. Make sure to taste it as you go to get the sweetness just right. You can also mix in some nuts like slivered almonds or cashews for crunch and texture. Adding a small pinch of cardamom powder can give the dish a lovely, warm flavor. These small changes can make your dish even more delicious!
Serving Suggestions for Payasam with Macaroni
This payasam with macaroni recipe is best served hot, but if you prefer it chilled, let the it completely cool, and refrigerate for at least 2 hours.
Step-by-Step Instructions on how to make Payasam with Macaroni
- Take some grated coconut and put it into a blender or mixer. Add a little water to it. Blend this mixture for about 1 minute until it becomes smooth.
- Pour the blended mixture into a strainer or a thin cloth and squeeze it to get thick coconut milk. This will give you about 1 cup of thick coconut milk. Keep this aside for later use.
- Now, take the leftover coconut pulp from the strainer and put it back into the blender. Add more water and blend it again for a few seconds. This time, the milk will be thinner.
- After blending, strain or squeeze the milk again. Add hot water to the leftover coconut pulp and squeeze out 3 cups of diluted (thin) coconut milk.
- Pour the diluted coconut milk into a pot. Place the pot on the stove and heat it slowly. Make sure it only starts to steam and doesn’t boil too much.
- Add the macaroni and a pinch of salt into the pot. Stir the mixture every now and then to make sure nothing sticks to the bottom.
- Let it cook on medium heat for about 10-12 minutes, or until the macaroni is soft and fully cooked. Keep an eye on it while it simmers!
- After the macaroni is fully cooked, add the sugar to the pot. Stir well until the sugar has completely dissolved into the mixture.
- Next, slowly pour in the thick coconut milk while keeping the heat on low. Make sure not to let the mixture boil, as boiling can cause the coconut milk to curdle. Stir gently as you add the coconut milk to combine everything evenly.
- Heat 1 tablespoon of ghee in a small pan over low to medium heat. Wait until the ghee melts completely and starts to warm up.
- Add the star anise and cardamom pods to the pan. Stir gently and let them roast until you can smell their nice aroma filling the air.
- Then, put in the cashew nuts and raisins. Keep stirring and fry them until the cashews turn golden brown, and the raisins puff up and smell sweet and fragrant. Be careful not to burn them!
- Take the roasted mixture and carefully pour it into the payasam pot.
- Gently mix everything together with a spoon.
- Switch off the stove and let the payasam rest for a while so all the flavors can blend well.
Tips and Tricks for Pasta Payasam
- Don’t boil the diluted coconut milk too much. Once you add the coconut milk, heat it gently. As soon as it’s about to boil, add the macaroni right away. This helps prevent the milk from splitting.
- Stir the macaroni occasionally. This keeps the macaroni from sticking together and ensures it cooks evenly.
- Lower the heat after adding thick coconut milk. Keeping the flame low will stop the milk from curdling and prevent white spots from forming on the surface.
- Check the consistency. If the payasam with macaroni looks watery at first, don’t worry. The macaroni will soak up the coconut milk as it sits in the pan, making it thicker over time.
- Add your own twist. For extra fragrance, you can add a few pandan leaves while cooking. Adjust the sugar to your liking, but try not to go beyond the recommended amount for the best taste.
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Pasta Payasam With Macaroni Recipe
Description
Macaroni Coconut Kheer is a delightful twist on the traditional Indian dessert. This recipe combines the unique texture of macaroni with the rich and creamy flavors of coconut milk. The addition of cashew nuts, raisins, and fragrant spices like star anise and cardamom elevates this dish to a whole new level. This easy-to-follow recipe allows you to create a comforting and flavorful kheer with minimal effort. Serve it hot or chilled, and enjoy the fusion of classic taste and modern ingredients.
Ingredients for the Macaroni Kheer
Instructions on how to make the Macaroni Kheer
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Blend grated coconut with some water for 1 minute until smooth.
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Strain the mixture using a thin cloth or strainer and squeeze out the thick coconut milk. This gives about 1 cup—set it aside.
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Take the leftover coconut pulp, blend it again with more water, and strain it like before. Add hot water to the pulp, blend, and strain again to get 3 cups of thin coconut milk.
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Heat the thin coconut milk in a pot. Don’t let it boil—just let it steam.
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Add the macaroni and a pinch of salt. Stir occasionally so it doesn’t stick.
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Cook on medium heat for 10-12 minutes, or until the macaroni is soft. Keep an eye on it!
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Once the macaroni is cooked, add sugar and stir until it dissolves.
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Slowly pour in the thick coconut milk, stirring gently. Keep the heat low and don’t let it boil to avoid curdling.
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Heat 1 tablespoon of ghee in a pan.
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Add star anise and cardamom pods. Stir until you smell their aroma.
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Then, add cashews and raisins. Fry until the cashews turn golden and the raisins puff up. Be careful not to burn them!
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Pour the roasted mixture into the payasam pot.
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Mix gently and let it rest for a few minutes to let the flavors combine.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 614.89kcal
- % Daily Value *
- Total Fat 43.72g68%
- Saturated Fat 34.79g174%
- Trans Fat 0g
- Cholesterol 8.19mg3%
- Sodium 171.2mg8%
- Potassium 517.68mg15%
- Total Carbohydrate 54.26g19%
- Dietary Fiber 1.36g6%
- Sugars 27.65g
- Protein 8.66g18%
- Vitamin A 26.95 IU
- Vitamin C 1.93 mg
- Calcium 45.17 mg
- Iron 6.8 mg
- Vitamin D 0 IU
- Vitamin E 0.2 IU
- Vitamin K 3.44 mcg
- Thiamin 0.1 mg
- Riboflavin 0.03 mg
- Niacin 1.65 mg
- Vitamin B6 0.12 mg
- Folate 30.86 mcg
- Vitamin B12 0 mcg
- Phosphorus 270.55 mg
- Magnesium 120.26 mg
- Zinc 1.89 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
