Rose Spaghetti Cups
by MEENA SAVLA
Added to 6 cookbooks
This recipe has been viewed 3616 times
`Noodles or Spaghetti served as `Desserts` is something very uncommon. Yes try it out and I am sure you will enjoy it. The rich rose flavoured spaghetti is as rich in taste as it looks. You can substitute spaghetti for rice noodles. Tyr it out once and you will fall in love with it.
- Boil 4-5 cups water, sugar, 1 tsp oil , star anise together in a deep pan and boil till sugar dissolves and water comes to a boil.
- Add rose essence and spaghetti and cook till almost done.
- Drain and drizzle 1 teaspoon hot oil on top and toss.
- Spread in a wide plate to cool.
- Discard the star anisse.
- Cut boiled spaghetti into 2 inch pieces and keep aside in fridge to chill.
- Cook grated beetroot and milk together till beetroot is soft and tender.
- Add sugar, rose petals and cook till sugar dissolves.
- Allow to cool and then blend to a fine puree in a mixer.
- Add rose essence,and rose pink colour and mix well.
- Heat ghee add corn flour and roast till fragrant.
- Add prepared milk mixture gradually, stirring well and taking care no lumps are formed.
- Best use a whisk to stir the mixture.
- Cook stirring till thick.
- Add almond-pistachio flakes and mix well. Remove from heat, cool and chill for at least for 30-45 minutes in deep freezer. `
- Put chilled `Rose Noodles` in 4-5 serving bowl or 4-5 small glasses till half full.
- Fill the remaining bowls or glasses with `Pink Sauce`.
- Place 1-1 mini rasugulla on top.
- Drizzle rose syrup on each rasugulla.
- Sprinkle pista flake on top. Serve chilled.
This recipe was contributed by MEENA SAVLA on 20 Mar 2014
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