Macaroni Payasam or kheer is a delicious kheer prepared with coconut milk and jaggery. Payasam a traditional dessert is made in South India for all occasions and festivals. As Ugadi, Telugu new year is nearing I wanted to try the same traditional method with macaroni and made this delicious kheer.
You can use any small variety macaroni or pasta to make this Macaroni Kheer. First half cook macaroni/pasta in water as we do for pasta recipes and then add to the coconut milk. This way it cooks evenly and blends with jaggery and coconut milk. As we are using coconut milk, kheer would be little watery in consistency. If you want to thicken the kheer add a tbsp of custard powder or cornflour. Instead of coconut milk, you can even make use of normal full-fat milk. Adjust jaggery according to your taste. Don’t forget to add a pinch of salt, as it enhances the taste of jaggery. Kids would love this sweet version of macaroni. Now let us see how to prepare this kheer.
Video of Macaroni Payasam. Subscribe for more videos.
You may also like Carrot Badam Kheer.
Lip-smacking Macaroni Payasam with coconut milk and jaggery is ready to serve hot or cold.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!