Payasam is a traditional south Indian sweet/ dessert, mostly made with jaggery and rice based or with dal. But when pasta got introduced in south India, many people tried payasam with it. Pasta got various south Indian make overs. My MIL also uses it in poriyals like the one I have posted – Cabbage poriyal with pasta. My FIL always keep saying, how it will be when we make pasta in paal kozhukattai style. So I wanted to make pasta with jaggery as payasam. Two things we have to make sure while making pasta payasam for best taste is, first choose tiny pasta shapes and second, make sure to cook the pasta extra soft. Cheap pasta varieties works best as it is thin and gets cooked faster, blends well too.
Serve warm or chilled, tastes good both ways!