Curious?? Believe me it tastes awesome!! I think i have the copyright of this recipe since i haven't found any similar recipe on net till now..If anyone had already tried this recipe please let me know your experience..
Its weird that it struck me one night 'Why there's no payasam or kheer recipe with pasta?' I asked my husband who was next to me..he just smiled and said "welcome to the family" (coz my mother-in-law is a pro in experimenting different ingredients for known recipes e.g. sakkarai pongal with wheat rava).
We decided to try out a kheer recipe with pasta. Ada pradhaman was one of the recipes that was in my to-try-out list, but i was postponing it since it seemed complicated preparing ada with banana leaves. So I thought this would be a good experiment to try out ada pradhaman (of course pasta in the place of ada).
It really came out well than we expected..but its a rich dessert, so calorie-conscious foodies beware.
Things you need:
Pasta - cooked couple of minutes above al dente - 1 cup (I used macaroni since it is bite-sized. If using other pasta its a good idea to roughly chop them after cooking)
Thick coconut milk - 1 cup
Thin coconut milk - 2 cups
Jaggery - 1 cup
Ghee - 3 tbsp
Ghee - 3 tbsp
Cashews and raisins - for garnishing
Serves 3-4 people
Serves 3-4 people
Method:
Step 1:
Prepare syrup by melting the jaggery in half cup of water and bringing it to a boil. Once the jaggery is melted, turn off the stove and strain the jaggery for removing impurities if any.
Step 2:
Pour two tbsp of ghee in a heavy pan. when the ghee heats up, add the cooked pasta and fry for a minute and
then pour the jaggery syrup. Cook the pasta in the syrup for 5-7 minutes.
Step 3:
Add the thin coconut milk to the mixture and simmer it till the mixture thickens. Meanwhile heat 1 tbsp of ghee in a frying pan and fry the cashews and raisins.
Step 4:
When the mixture gets thick, add the thick coconut milk, and stir for a couple of minutes. There's no need to cook it for a long time. Before switching off the stove, stir in the cashews and raisins with the remaining ghee.
It tastes heaven when served in room temperature or chilled.
It takes a very little time since pasta cooks in 10-15 mins and the pradhaman takes another 15-20 mins.
Have a bite (or a bowl maybe)!!!
Step 1:
Prepare syrup by melting the jaggery in half cup of water and bringing it to a boil. Once the jaggery is melted, turn off the stove and strain the jaggery for removing impurities if any.
Step 2:
Pour two tbsp of ghee in a heavy pan. when the ghee heats up, add the cooked pasta and fry for a minute and
then pour the jaggery syrup. Cook the pasta in the syrup for 5-7 minutes.
Step 3:
Add the thin coconut milk to the mixture and simmer it till the mixture thickens. Meanwhile heat 1 tbsp of ghee in a frying pan and fry the cashews and raisins.
Step 4:
When the mixture gets thick, add the thick coconut milk, and stir for a couple of minutes. There's no need to cook it for a long time. Before switching off the stove, stir in the cashews and raisins with the remaining ghee.
It tastes heaven when served in room temperature or chilled.
It takes a very little time since pasta cooks in 10-15 mins and the pradhaman takes another 15-20 mins.
Have a bite (or a bowl maybe)!!!
