Macroni Kheer

Macroni Kheer/payasam is the latest version on the lunch menu these days replacing the traditional sheviya payasam. Here is my version on making it. I have made a lot of modification to suit my taste ;)

U will need :
A handful of macroni's/ pasta
half litre milk.
2 tbspn of  vanilla flavoured custurd powder (optional)
Sugar to taste
cardamom powder for flavouring

How I made it :

The proper way to make is to boil the macroni's in the milk but I prefer boiling the macroni till its almost done in some water and then cooking it in the milk.  This I find is easier and a faster way to cook.
So what I do is while the macroni is cooking in the water, I boil milk n add sugar n let it reduce for a while. Then drain out the water from the macroni's and add it to the simmering milk to cook further. I love my payasam to be thick and I love vanilla flovoured custurd. I mixed custurd powder in a little amount of cooled milk and then added it to the cooking milk and macroni. When the payasam is thick enough and the macroni's are done add cardamom powder and turn off the heat.
Your kheer is ready to be eaten hot with a generous amount of  ghee or chilled in the fridge if you have the patience. :)