IngredientsSmall shell Pasta -1CupWater - 1 1/2 CupMilk - 2 Cups (Whole Milk)Sugar - 1/2 CupKesari powder - 1 pinchRaisins - 10 nosCashew nuts or Almonds - 10 nos(Sliced)Ghee/Oil - 2 tblsp
Method1.Heat water in a deep vessel and add pasta. 2.To avoid sticking keep stirring once in a while.2.When pasta is half cooked, add the milk and bring it to boil and keep stirring it .3.Keep the stove in simmer and add sugar and kesari powder.4.When a thick consistency of payasam is reached switch off the stove5.Fry the raisins and nuts in Ghee and add to the above mixture.6.Serve hot or keep in refrigerator and serve.Tips- Shell Pasta can be replaced with vermicelli (Fried with Ghee or oil) which is very famous in India called Semiya Payasam (Seviya Kheer).- Consistency should not be too thick, after payasam cools down it will become thicker and absorb all the liquid contents - Add boiled milk to payasam and stir it when you want the payasam to be liquid again.
