Macaroni Payasam Recipe – Rose & Cardamom Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Macaroni Payasam Recipe – Rose & Cardamom Indian Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Macaroni Payasam. It’s a little unexpected, I know! Payasam is traditionally made with rice or vermicelli, but trust me, this macaroni version is unbelievably creamy, comforting, and fragrant. I first stumbled upon this recipe from my aunt, and it’s been a family favorite ever since. It’s the perfect sweet treat to end a meal, or honestly, just to enjoy on a cozy afternoon.

Why You’ll Love This Recipe

This Macaroni Payasam is a delightful twist on a classic Indian dessert. It’s surprisingly easy to make, comes together in under 30 minutes, and the combination of rose, cardamom, and coconut milk is just heavenly. Plus, it’s a fantastic way to use up leftover macaroni! It’s a unique dessert that’s sure to impress your family and friends.

Ingredients

Here’s what you’ll need to make this delicious payasam:

• 1 cup macaroni (about 120g)
• 2 cups milk (500ml) – full fat or whole milk works best!
• A pinch of salt
• A pinch of cardamom powder (about ¼ tsp)
• ½ cup sugar (100g) – adjust to your sweetness preference
• 2 cups thin coconut milk (500ml)
• 1 tbsp rose water
• 1 tsp ghee (about 5ml)
• Cashews and raisins for garnish (as needed)

Ingredient Notes

Let’s talk ingredients! A few things make this payasam special:

• Macaroni: Yes, you read that right! Macaroni adds a lovely texture to the payasam. It absorbs the milk beautifully and becomes wonderfully soft. Elbow macaroni is traditional, but you can experiment with other small shapes.
• Cardamom: Don’t skimp on the cardamom! It’s the heart and soul of many Indian desserts. Freshly ground cardamom is always best, but a good quality powder works well too.
• Rose Water: A little rose water goes a long way. It adds a delicate floral aroma that complements the cardamom and coconut milk perfectly. Be careful not to add too much, or it can become overpowering.
• Coconut Milk: I prefer using thin coconut milk for this recipe, as it keeps the payasam light and creamy. You can use canned coconut milk diluted with a little water, or fresh coconut milk if you’re feeling ambitious! In South India, you’ll often find this made with a richer, thicker coconut milk, while North Indian versions might lean towards a lighter consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the macaroni until it’s about 90% done. It’ll finish cooking in the milk, so don’t overcook it at this stage. Drain it well and rinse with cold water to stop the cooking process. Set it aside.
2. In a saucepan, combine the milk, salt, cardamom powder, and sugar. Bring this mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and simmer until the milk reduces to about ¾ of its original volume. This will take around 10-15 minutes. Keep stirring to prevent sticking!
4. Now, add the cooked macaroni to the reduced milk and stir well. Cook for another 5 minutes, allowing the macaroni to absorb all that lovely flavored milk.
5. Pour in the coconut milk and rose water. Stir gently and cook for just 2 minutes more. Turn off the heat.
6. While the payasam is simmering, heat the ghee in a small pan. Fry the cashews and raisins until they turn golden brown and fragrant. Add these to the payasam.
7. Cover the saucepan and let the payasam sit for at least 5 minutes before serving. This allows the flavors to meld together beautifully. Serve warm and enjoy!

Expert Tips

• Preventing Sticking: The biggest challenge with payasam is preventing it from sticking to the bottom of the pan. Use a heavy-bottomed saucepan and stir frequently, especially during the simmering stages.
• Creamier Payasam: For an extra creamy texture, you can add a tablespoon of milk powder along with the milk.
• Adjusting Sweetness: Feel free to adjust the amount of sugar to your liking. Start with ½ cup and add more if needed.

Variations

• Vegan Adaptation: Easily make this vegan by using plant-based milk (almond, soy, or oat milk work well) and a vegan ghee alternative.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the macaroni packaging to ensure it’s made in a gluten-free facility if you have severe allergies.
• Spice Level: If you like a little more warmth, add a tiny pinch of nutmeg or saffron along with the cardamom.
• Festival Adaptations: This payasam is particularly popular during Onam in Kerala and Vishnu Puja. You can garnish it with sliced almonds or pistachios for a festive touch. My friend makes a version with dates for Onam – it’s delicious!

Serving Suggestions

Macaroni Payasam is best enjoyed warm. It’s wonderful on its own, but you can also serve it with a side of fresh fruit or a sprinkle of chopped nuts. A small scoop of vanilla ice cream wouldn’t hurt either!

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. It might thicken upon refrigeration, so you may need to add a splash of milk when reheating.

FAQs

Is this payasam best served hot or cold?

While it’s delicious cold, I personally think it’s best served warm. The flavors are more vibrant, and the texture is more comforting.

Can I use a different type of pasta?

You can! Small pasta shapes like orzo or ditalini would also work well.

How can I adjust the sweetness level?

Start with ½ cup of sugar and taste as you go. Add more, a tablespoon at a time, until you reach your desired sweetness.

What is the best way to prevent the payasam from sticking to the bottom of the pan?

Use a heavy-bottomed saucepan and stir frequently, especially during the simmering stages.

Can I make this payasam ahead of time?

Yes, you can! Just store it in the refrigerator and reheat gently before serving.