Creamy Indian-Style Pasta Kheer (Pasta Payasam)

Pasta Payasam | Pasta Kheer | Payasam Recipe | Kheer Variety with step-by-step photos and a video demonstration. If you prefer video, watch the Pasta Payasam recipe in the embedded video below. Pasta Payasam is a delightful fusion dessert that combines the familiar comfort of pasta with the creamy sweetness of Indian kheer. This version uses elbow macaroni to create a smooth, milky payasam perfect for family gatherings, parties, or as a unique festival sweet.

Why try this fusion payasam

This pasta kheer arose from a simple idea: using leftover pasta in a traditional milk-based Indian dessert. The result is a creamy, subtly flavored payasam with a pleasant pasta bite. It’s quick to prepare, kid-friendly, and can be enjoyed warm or chilled. Using milk to cook the pasta creates a richer, more cohesive texture than cooking in water and adding milk later.

Which pasta to use

Elbow macaroni is ideal for this recipe because it cooks evenly and absorbs the milk well. Larger pasta shapes may take longer to become tender; break long pastas like spaghetti into shorter pieces if used. Avoid flavored or colored pasta varieties, as they can alter the taste of the kheer.

Milk options and variations

You can cook the pasta in water and fold in milk afterward, but cooking directly in milk yields a creamier payasam. To boost richness, add evaporated milk or a small amount of condensed milk — reduce regular milk or sugar accordingly if you do. Saffron or a touch of cardamom enhances aroma and flavor.

Ingredients

Macaroni – 1/4 cup
Milk – 3 cups
Sugar – 1/2 cup (adjust to taste)
Cardamom powder – generous pinch
Butter or ghee – 1/2 tbsp
Raisins – 1 tbsp
Cashews – 7 (split)
Salt – a pinch

How to make Pasta Payasam (step-by-step)

• Heat ghee in a heavy-bottomed pan. When hot, add the split cashews and sauté until golden brown. Add raisins, mix briefly, then remove and keep aside.
• In the same pan, lightly sauté the dry macaroni for about 30 seconds to toast it slightly.
• Add 1 1/2 cups of hot milk to the pan and bring to a gentle simmer. Cook the macaroni, stirring occasionally, until it becomes fork-tender and starts absorbing the milk.
• Add the remaining 1 1/2 cups of milk and continue cooking over medium-low heat for another 10–15 minutes, stirring periodically to prevent sticking. The mixture will thicken as the pasta cooks and the milk reduces.
• When the payasam comes together and the pasta is cooked through, add cardamom powder, a pinch of salt, and sugar. Stir well to dissolve the sugar and blend flavors.
• Return the roasted cashews and raisins to the pan and simmer for 4–5 minutes so the nuts soften slightly and the raisins plump up.
• Turn off the heat. Serve the pasta payasam warm or chill it for a few hours and serve cold, depending on your preference.

Notes and serving tips

• Pasta can be cooked in water according to package instructions, then combined with hot milk if preferred.
• Elbow macaroni works best, but you can use other small shapes. Break long pasta into smaller pieces.
• Add saffron strands soaked in warm milk for extra color and aroma.
• If using evaporated or condensed milk, adjust the quantity of regular milk or sugar to avoid an overly sweet or thick payasam.
• Wheat or whole-grain pasta can be used, though the flavor and texture will differ slightly.
• For a richer taste, caramelize the sugar lightly before adding, or finish with a small knob of ghee for gloss.

Step-by-step photos