Pasta Payasam/Kheer

I tasted this yummy pasta kheer in a restaurant buffet for the first time a year ago.When I saw this kheer in the buffet I had lots of doubts how pasta tastes in a sweet dish,but when I tasted,it tastes divine and started liking each and every spoon.
The next day without any second thought I made this one on my own and came out delicious,shared this recipe with my sister and mom.They also made this one for a family get together and it was a huge hit.Here is the recipe....................

Ingredients

Ingredient	Quantity
Pasta	1/3cup
Sugar	1/4cup
Milk	21/2cups
Sweetened condensed milk	1/2cup
Ghee	2tsp
Cashews(finely chopped)	3tbs
Almonds or pistachios(finely chopped)	2-3nos.(for garnishing)
Cardamom powder/ellakai podi	1/2tsp
Saffron/kungumapoo	4-6strands

Method 

                        Cook the pasta in boiling water and drain the excess water,grind 1tbs of cashews with 2-3tbs of milk to a fine paste and keep aside.
Boil the milk in a pan and add the sugar,cook it till it becomes thick.Stir in between.Now add the cooked pasta and cook it for 2-3 minutes.

Then add the ground paste and cook it for one boil and add the condensed milk,put off the stove.

Add the saffron and cardamom powder,meanwhile fry the cashews in ghee add it to the kheer.

Serve it hot or cold.

Enjoy..............................................................

• Here I used the 1% milk which can be substituted with whole milk.
• Adding the cashew paste is purely optional which gives a richness to the kheer.
• If you are not using the condensed milk then add 3/4-1cup of sugar according to the preference.
• Use the smaller variety of pasta to get a nice taste and instead of condensed milk,evaporated milk can be used.

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