How about preparing something new this festive season for your family? So give a twist to the usual kheer and try this pasta kheer instead. Flavour it with gulkand for an amazing sweet treat. I tried it for the first time and it simply turned out real yummy with a lingering aroma from the gulkand, rose water and cardamom powder. Enjoy as it is with a garnish of chopped pista, saffron and dry rose petals or when desired.
- 1/2 litre milk
- 1/2 cup pasta
- 1 tsp. ghee
- 2 tbsp. gulkand
- 1/2 cup grated paneer
- 2 tbsp. milk powder
- 2 tbsp. sugar or to taste
- 1/2 tsp. cardamom powder
- 1 tsp. rose water
- 3 tbsp. chopped pistachios
- pinch of saffron
- pinch of dry rose petals (opt)
Pressure cook the pasta in sufficient water along with 1 tsp. ghee for one whistle. Drain and keep aside.
In a pan bring the milk to a boil and simmer on a low flame for 4-5 minutes. Add the gulkand, paneer, sugar, milk powder, 2 tbsp. chopped pistachios and cardamom powder.
Mix everything well and add the boiled pasta. Continue to simmer by stirring at intervals till the kheer turns slightly thick and you get the desired consistency. Add the rose water and switch off the flame.
Garnish with remaining pista, saffron and rose petals. Serve in individual bowls for an after meal treat.
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