Pasta payasam

🍝 Pasta Payasam

A creamy, indulgent twist on traditional payasam, made with pasta, whole milk, evaporated milk, caramel and fragrant cardamom.

Ingredients

• 1 cup fusilli pasta
• 1 cup whole milk
• 1 can evaporated milk
• 1 can Carnation Caramel
• ½ cup sugar
• ½–1 tsp cardamom powder, to taste
• Water, as required

Method

1. Prepare the pasta:
   Blend the dry fusilli pasta briefly in a blender to break it into smaller pieces. Do not powder it completely.
2. Cook the pasta:
   Cook the broken pasta in water until soft. Drain and set aside.
3. Reduce the milk:
   Bring 1 cup of whole milk to the boil and simmer until it reduces to approximately ¾ cup, stirring occasionally.
4. Make the payasam:
   Add the cooked pasta to the reduced milk. Stir in the evaporated milk and bring gently to a simmer.
5. Add the caramel:
   Dilute the Carnation Caramel with a little water and add it to the payasam. Mix well.
6. Sweeten and flavour:
   Add ½ cup sugar and stir in the cardamom powder.
7. Simmer:
   Cook gently for a few minutes, stirring continuously, until creamy and well combined.
8. Serve:
   Serve warm or chilled. The payasam will thicken further as it cools.