Pasta Payasam
A delightful desert of pasta cooked in milks and nuts with sugar
Recipe by christy gerald of Dubai, AE
This recipe can be done with noodles,rice adais(like adai pradhaman),wheat flakes,bread slices,basmati rice,chopped idlis,choice of fruits,sago, stringhoppers, vermicelli etc.Try this at home and get tastefully addicted to it.
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Ingredients
vegetarian
6 servings
50 gm pasta(15-20 nos)
100 ml thick coconut milk
250 ml second coconut milk
200 ml full cream milk
250 ml + 100ml water
2 tbsp almonds flakes
10 crushed cashewnuts
10 kismis - finely chopped
1 tbsp poppy seeds-soaked and ground into paste
2 tbsp cashewnut-almond paste
1 tbsp ghee
125gm(or 175gm) sugar
3 tbsp grated coconut
few strands of saffron-soaked in water
1 tsp vanilla essence
Directions
- 1.Wash pasta with water and drain it.Keep it aside.
2.Heat ghee in a pan and fry crushed cashews and chopped kismis and keep it aside.
3.In the remaining ghee, roast pasta for a min and keep it aside and then roast grated coconut for a min.keep this aside.
4.Add 250 ml water to the ghee-roasted pasta and cook for 10 mins or till done.
5.Drain the done pasta and chop them into bite(2 cm) sized pieces.
6.Add milk and when it begins to boil add sugar and 100 ml water,stir it well till sugar gets dissolved completely - 7.Add the roasted (grated) coconut,cashew-almond paste, poppyseeds paste and both the coconutmilks to the boiling milk.
8.Let it cook for 5-7 mins and stir continuously.
9.Add the almond flakes,vanilla essence and roasted cashews and kismis.Turn off the flame and add the saffron strands on top.
10.Serve this tasty pasta payasam warm at tea-time or serve this chilled as a desert after a filling meal.