Pasta payasam/kheer made with elbow pasta,milk and jaggery !
Preparation Time: 5 minutes
Cooking Time: under 20 minutes
Serves: 2 persons
INGREDIENTS:
Elbow shaped pasta - 1/2 cup
Grated jaggery - 3/4 cup
Milk - 1 cup
Saffron thread- 3 no.s
Cardamom powder - as required
Salt- 1/4 teaspoon
Water - as required
METHOD:
1. Boil elbow pasta in sufficient water for 12 minutes. Each pasta cooking time is different. Read the instructions on the packet before cooking. You can use any shape of pasta for this recipe. Smaller sized ones like elbow shaped, shell shaped are mostly preferred as they would blend well with milk and jaggery.
2. Filter the water , and take cooked pasta in a vessel. Now , in another vessel take 3/4 cup grated jaggery and add water just to cover the jaggery and allow it to boil, till the jaggery gets completely dissolved in water.
3. Now filter the jaggery water and pour it on the cooked pasta and heat the mixture briefly for 1 minute. Don't cook for so long, as the mixture would thicken very fast. Just boil for 1 minute is ok . Then turn off the stove.
4. Now in a pan, boil milk with 2 to 3 saffron threads.
5. Now pour the milk on the pasta, jaggery mixture and mix well. Boil all the contents briefly for a minute and switch off. Don't boil for long, as the milk would curdle.
6. Now in a small vessel, add some ghee and roast cashews and pour it over the payasam. Also add some cardamom powder and mix well. This payasam can be served warm or chill. Do not worry if the payasam is watery. Because, after sometime, it will thicken.
SEE ALSO: Poori payasam/kheer, Carrot halwa, Padar peni
Preparation Time: 5 minutes
Cooking Time: under 20 minutes
Serves: 2 persons
INGREDIENTS:
Elbow shaped pasta - 1/2 cup
Grated jaggery - 3/4 cup
Milk - 1 cup
Saffron thread- 3 no.s
Cardamom powder - as required
Salt- 1/4 teaspoon
Water - as required
METHOD:
1. Boil elbow pasta in sufficient water for 12 minutes. Each pasta cooking time is different. Read the instructions on the packet before cooking. You can use any shape of pasta for this recipe. Smaller sized ones like elbow shaped, shell shaped are mostly preferred as they would blend well with milk and jaggery.
2. Filter the water , and take cooked pasta in a vessel. Now , in another vessel take 3/4 cup grated jaggery and add water just to cover the jaggery and allow it to boil, till the jaggery gets completely dissolved in water.
3. Now filter the jaggery water and pour it on the cooked pasta and heat the mixture briefly for 1 minute. Don't cook for so long, as the mixture would thicken very fast. Just boil for 1 minute is ok . Then turn off the stove.
4. Now in a pan, boil milk with 2 to 3 saffron threads.
5. Now pour the milk on the pasta, jaggery mixture and mix well. Boil all the contents briefly for a minute and switch off. Don't boil for long, as the milk would curdle.
6. Now in a small vessel, add some ghee and roast cashews and pour it over the payasam. Also add some cardamom powder and mix well. This payasam can be served warm or chill. Do not worry if the payasam is watery. Because, after sometime, it will thicken.
SEE ALSO: Poori payasam/kheer, Carrot halwa, Padar peni
No comments:
Post a Comment