Rose Spaghetti Cups


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`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.

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Rose Spaghetti Cups recipe - How to make Rose Spaghetti Cups



Preparation Time:    Cooking Time:    Total Time:     4Makes 4 serving
Show me for serving


For The Rose Noodle Layer
150 gms spaghetti
4 tbsp sugar
1 star anise (chakri phool)
2 tsp oil
1/2 tsp rose essence

For The Pink Sauce
2 tbsp cornflour
3 cups full fat milk
4 tbsp sugar
1/2 cup fresh rose petals
1/4 cup grated beetroot
1 tbsp almond (badam) flakes
1 tbsp pistachio flakes
1/2 tsp rose essence
1-2 drops rose pink colour (optional)

To Serve
4 to 5 rasgullas
rose syrup
pistachio flakes

For the rose noodle layer

    For the rose noodle layer
  1. 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.
  2. Add rose essence and spaghetti and cook till almost done.
  3. Drain and drizzle 1 teaspoon hot oil on top and toss.
  4. Spread in a wide plate to cool.
  5. Discard the star anisse.
  6. Cut boiled spaghetti into 2 inch pieces and keep aside in fridge to chill.

For the pink sauce

    For the pink sauce
  1. Cook grated beetroot and milk together till beetroot is soft and tender.
  2. Add sugar, rose petals and cook till sugar dissolves.
  3. Allow to cool and then blend to a fine puree in a mixer.
  4. Add rose essence,and rose pink colour and mix well.
  5. Heat ghee add corn flour and roast till fragrant.
  6. Add prepared milk mixture gradually, stirring well and taking care no lumps are formed.
  7. Best use a whisk to stir the mixture.
  8. Cook stirring till thick.
  9. Add almond-pistachio flakes and mix well. Remove from heat, cool and chill for at least for 30-45 minutes in deep freezer. `

How to proceed

    How to proceed
  1. Put chilled `Rose Noodles` in 4-5 serving bowl or 4-5 small glasses till half full.
  2. Fill the remaining bowls or glasses with `Pink Sauce`.
  3. Place 1-1 mini rasugulla on top.
  4. Drizzle rose syrup on each rasugulla.
  5. Sprinkle pista flake on top. Serve chilled.

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This recipe was contributed by MEENA SAVLA on 20 Mar 2014

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