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Macaroni Payash

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Payash or Payasam have a great divine feeling with all the goodness of milk, jaggery, sugar and nuts. This is made on special occasions and tasting one really brights up.
So, the International Macaroni dived into our very own payash and turned into the plain milk into Macaroni Payash ...



Ingredients :
- Macaroni - 1/2 cup
- Milk - 2 1/4 cup
- Chopped Jaggery - 1/2 cup
- Sugar - 3 tbsps
- Grated coconut - 1/4 cup
- Rice flour - 2 tbsps
- Elaichi Powder - 1/2 tsp
- Water - 2 cups
- Ghee - 1/2 cup
- Nuts of your choice (Cashews, Badam & Kishmish)
- Salt - a pinch

Recipe :

1. Boil water with a pinch of salt and 1 tsp of ghee. When you see bubbles, add macaroni and cook till they are well done. 
After macaroni is correctly boiled , strain water and keep aside.
2. Boil milk in a saucepan.
3. When the milk is all boiled, add jaggery to it and mix till the jaggery is completely melted. 
Take out very little into a small cup separately and let it cool.
4. You can add boiled macaroni and the grated coconut now. Cook this for 5mins
5. In the cup of milk, add rice flour and mix without lumps. Add this mixture to the boiling kheer. 
6. Add the sugar and elaichi powder and mix weel. The payash thickens up slightly. 
7. You can adjust the consistency with bolied milk and sweetness with jaggery / sugar.

8. Heat ghee in a sperate pan and fry all the nuts of your choice and add to the payash.
Enjoy the payash hot or cold. ..






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