Monday, March 8, 2010

Pasta Payasa!

As I started making pasta in white sauce, my MIL started repeating that we could make payasa out of this pasta. Being a semiya payasa lover, I wanted to make it similar to semiya payasa. And off I started my experimentation. This helped me in making a second pasta dish for the event “Pasta Party”, hosted by Jyoti of 'Pasta Party' hosted by Jyoti of Here it goes, for the event.
BTW, the payasa turned out to be quite good. And in spite of Dee being averse to payasas, he did have this and said it was good :)
Pasta Payasa

Preparation time : Nil
Cooking time : 15 min
Serves : 4

Pasta - 2 handfuls / ¾ cup (I used small elbows; any other smaller variety will also do)
Milk - 2 ½ cups
Sugar - 2 Tbsp, adjust according to your taste
Ghee - 1 tsp
Raisins - 10 - 12
Cashews - 10 - 12

• Bring milk to boil in a heavy bottomed pan
• Once the milk starts boiling, add pasta into it and continue heat in medium to low flame
• Stir gently in between, and allow for pasta to cook till done. This will take about 5-7 minutes. Do not overcook the pasta
• Add sugar and stir gently
• Continue boiling for another 2 minutes. When sugar is dissolved and milk starts thickening to kheer consistency, put off the flame
• In a small skillet, heat ghee and roast cashews and raisins till they turn golden
• Mix in the cashews and raisins and serve warm or cooled.

Tips n Tricks:
• Do not overcook the pasta

• A tsp of Badam powder can be added to give a richer taste


  1. Looks so creamy and yummy! Slurrp :)

  2. WOw, thats really a creative idea...looks like very authentic Indian dessert, now:)

  3. wow Sum...this one's so creative :) Looks so yummy..!!

  4. wow, I have two packets of Bambino macroni and didnt feel like making cheesy pasta in this summer heat.. I will surely try this one..Thanks Sum!


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