My teenage daughter who loves to experiment in food as well as to try or taste new combinations gave an idea to mix her favourite pasta with carrot in payasam and here is the result. I want to dedicate this post to her.
I did follow any regular kheer recipe. To give an extra zing I added ghee fried Chironji and carrot.
Recipe follows like this-
Pasta – 1 small cup
Chironji – 2 table spoons
Carrot – 1 (grated)
Ghee – 1 table spoon
Milk – 1 litre pack
Sugar – As needed
Cardamom powder – ½ tea spoon
-First cook pasta. Boil water, put one tea spoon of oil and ½ tea spoon of salt in it.
-Drop pasta and cook until Al Dente and drain, keep aside.
-Take one thick bottomed wok, add ghee.
-Fry Chironji, then carrot, until it changes colour.
-Add milk and cook until milk becomes little thick and becomes little cream in colour or reduced to ¾ th.
-Add sugar and boil. Now drop in drained pasta, garnish with cardamom, mix and adjust the consistency by boiling more or adding more milk if needed.
-Serve hot and enjoy the treat with your loved ones.