PREP TIME: 1 Hour
COOKING TIME: 25 Minutes
Elbow Pasta – 100 grams
Cashews – 10
Sugar – 150 grams
Almond paste – 5 teaspoons
Saffron – 15 strands
Cardamom – 1
Milk – 750 ml (3.8% fat)
STEP 1: Soak 15 almonds in hot water for 1 hour, remove the skin, add 1 teaspoon of milk and make a fine paste.
STEP 2: Cook the pasta till it turns soft. Drain and run the pasta through cold water and keep it aside. (Optional: chop the pasta into smaller pieces)
STEP 3: In a deep pan add milk. Once the milk comes to boil add saffron strands and almond paste. Mix well and cook for 5 minutes.
STEP 4: Add the cooked pasta, sugar and cardamom. Cover the pan and cook for 10 minutes by stirring a couple of times in between to avoid the payasam from getting burnt.
STEP 5: Heat 2 teaspoons of ghee in a pan and fry the cashews till golden brown.
STEP 6: Add the roasted cashews, mix and turn off the heat. Once the mixture comes to room temperature, refrigerate and serve chilled.
TIP: Instead of whole milk and sugar, sweetened condensed milk can be added.