The best pudding I’ve had in a while…
Is there any way to trap our finest moods and tune into that whenever we feel low or frustrated? If so my life would have been much better. I am amazed how our mood and feelings change each day. Yesterday didn’t turn out to be a great day for me, even after trying hard to make it look great. And my frustration hormones hiked to its highest level. After reaching home, I walked straight into my kitchen, the only place where I find myself fitting in so well these days.
That whole day I wasn’t sure of anything but was so sure about what to make for dessert that evening. The mere thought of something sweet and creamy encouraged my taste buds and senses to wake up from its slumber.
I had been haunted by the thought of making pasta pudding for the past few days. Honestly, I didn’t google it nor did I come across in any cookbook. It just hit my mind for no reason and it sounded too good to me. Last night was the absolute right time for me to be creative in my kitchen.
Considering my husband’s gluten intolerance, I made it with 100% corn pasta. Last weekend, I had bought a box of saffron, my favorite spice. I literally love anything that has a hint of saffron in it. I get mesmerized over the aroma and the flavor of saffron.
After indulging in this dessert, I was found grateful to myself for making this.
Saffron Pasta Pudding:
Ingredients:
- Corn Pasta, fusilli- 3/4 cup
- Whole milk- 1 12/ cups
- Condensed milk- 1/2 can or 150 ml
- Saffron strands, soaked in 2 tbsp milk- 2 pinches
- Agar Agar strands, 3 inch long- 1/4 cup
- Water to dissolve agar agar- 1/2 cup
Instruction
- Cook pasta in boiling water till it is well cooked, drain the water and keep aside.
- If you want you could chop the pasta to small pieces, I used it as it is.
- Soak 2 pinches of saffron strands in 2 tbsp milk.
- Place a saucepan over medium heat, add milk to it and let it come to a boil.
- Add condensed milk and soaked saffron, heat it for 5 minutes.
- Add the cooked corn pasta and cook the mixture for 2 more minutes.
- In the meantime, boil Agar-Agar strands along with 1/2 cup water.
- Let the agar-agar dissolve in water, stir it constantly.
- When it has melted completely in water, strain it and pour the liquid into the pudding mixture.
- Combine well and remove from the flame.
- Pour the mixture into ramekins or dessert bowls.
- Let cool down for a while and then keep it in the refrigerator, allow it to set.
- It takes about half an hour or so for the pudding to set.
- While serving, you could even top the pudding with two strands of saffron or your favorite nuts.
Tips:
- You could make this without pasta, but make sure to add saffron.
- Corn Pasta, fusilli- ¾ cup
- Whole milk- 1 12/ cups
- Condensed milk- ½ can or 150 ml
- Saffron strands, soaked in 2 tbsp milk- 2 pinches
- Agar Agar strands, 3 inch long- ¼ cup
- Water to dissolve agar agar- ½ cup
- Cook pasta in boiling water till it is well cooked, drain the water and keep aside.
- If you want you could chop the pasta to small pieces, I used it as it is.
- Soak 2 pinches of saffron strands in 2 tbsp milk.
- Place a saucepan over medium heat, add milk to it and let it come to a boil.
- Add condensed milk and soaked saffron, heat it for 5 minutes.
- Add the cooked corn pasta and cook the mixture for 2 more minutes.
- In the meantime, boil Agar-Agar strands along with ½ cup water.
- Let the agar-agar dissolve in water, stir it constantly.
- When it has melted completely in water, strain it and pour the liquid into the pudding mixture.
- Combine well and remove from the flame.
- Pour the mixture into ramekins or dessert bowls.
- Let cool down for a while and then keep it in the refrigerator, allow it to set.
- It takes about half an hour or so for the pudding to set.
- While serving, you could even top the pudding with two strands of saffron or your favorite nuts.
