Yields:
8 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 5 Mins
It’s not hard to remember by first trip to Pakistan, but one foodie thing which stood out was Aunt Samina’s sweet macaroni dish. I don’t think I’ve ever eaten a sweet pasta dish, which is why it stuck out in my mind. I’ve been asking for this recipe for a while, and finally it came over WhatsApp to me, in URDU! Fortunately with the help of some translation I was able to get hold of it. I’ve interpreted this as best I can, and here’s the simple overview of how to make it yourself.
Ingredients
Adjust Servings
Instructions
-
Add 2 litres of milk to a large pan, infused with 10 crushed cardamom pods.
- In a large frying pan, heat some oil and then melt in to it a large knob of butter.
-
Roast the nuts in the oven at 170C for about 10 minutes and when cooled coarsely chop them.
-
Add fusilli to the pan, and whilst occasionally turning, fry the pasta until golden brown.
-
When the milk has reduced by about 25% in volume, add the chopped nuts, dried fruits. Boil a bit longer before adding the pasta too.
- As the pasta absorbs the milk and it starts to either be exposed or the such becomes too thick, then you can stir in some more milk.
-
Once the pasta is soft, gradually stir in the sugar until it's all dissolved.
