Saffron Pasta Pudding: Gluten Free Dessert
 
 
Ingredients
  • 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
Instructions
  1. Cook pasta in boiling water till it is well cooked, drain the water and keep aside.
  2. If you want you could chop the pasta to small pieces, I used it as it is.
  3. Soak 2 pinches of saffron strands in 2 tbsp milk.
  4. Place a saucepan over medium heat, add milk to it and let it come to a boil.
  5. Add condensed milk and soaked saffron, heat it for 5 minutes.
  6. Add the cooked corn pasta and cook the mixture for 2 more minutes.
  7. In the meantime, boil Agar-Agar strands along with ½ cup water.
  8. Let the agar-agar dissolve in water, stir it constantly.
  9. When it has melted completely in water, strain it and pour the liquid into the pudding mixture.
  10. Combine well and remove from the flame.
  11. Pour the mixture into ramekins or dessert bowls.
  12. Let cool down for a while and then keep it in the refrigerator, allow it to set.
  13. It takes about half an hour or so for the pudding to set.
  14. While serving, you could even top the pudding with two strands of saffron or your favorite nuts.
Notes
You could make this without pasta, but make sure to add saffron.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/saffron-pasta-pudding-gluten-free-dessert/