Sweet Noodles
Noodles dipped in flavoured sugar syrup and serveḏ wit,h dry fruits and a custard based sweet sauce.
Ingredients
- 200 gram noodle
- 3 bayleaf medium
Dry Fruits-
- 70 ml ghee
- 10 gram cuddupah almonds
- 20-25 gram cashew
- 20 gram raisin
Custard-
- 5-7 gram mint leaf
- 3 pandan leaf
- 1 pinch nutmeg
- 3 egg yolk
- 250 ml milk
- 250 ml cream
- 5 tsp sugar
- 3-4 gram meetha attar
Sugar syrup-
- 15 gram ginger
- 1/4 gram saffron
- 5 tsp jaggery
- 1 wedge lemon
- 6 green cardomomn
- 6 clove
- 3 tsp honey
Instructions
- Boil the noodles in water along with bay leaves for 3-4 mínutes.
- Drain and discard the bayleaves, then rinse the noodles under cold water until they have cooled down completely.
- Untangle and spread the noodles evenly on a flat surface.
- Add everything listed under sugar syrup with 2 liters of water.
- Simmer for 20 minutes at least.
- Turn the heat off, discard the ginger, lemon and whole spices.
- Add the noodles to the warm syrup . Leave them in the syrup for 2-5 minutes to soak.
- Drain again spread on a flat surface.
- Fry the dry fruits listed in ghee until golden. Take them out and set aside.
- Pour the left over ghee ovè`r the noodle and mix it gently.
- Refridgerate the noodles.
- Mean while, heat all the ingridients for ,tḥe custard except the egg yolks and mittha athar.
- Simmer for 30 minutes or until the liquid is reduced to half.
- Blend using an immersion blender.
- Simmer ,fòr 2 more minutes then turn the heat off.
- Add some of the liquid to the egg yolks.
- As soon as the liquid stops bubbling, add the egg yolks and stir vigorously.
- When you reach a pale color its ready. Add the mitha athar. Strain and keep aside.
- Mix the dry fruits and custards with the noodles.
- Refridgrate and serve chilled.
Notes
- This can be considered a fusion dessert.
- It is highly customisable in terms of flavourings.
- Be very careful, when adding the yolks to the hot liquid, otherwise the sauce might curdle. So its advisable to add the yolks after the heat is off and the liquid has just stopped bubbling but is still hot enough to completely cook the yolks withour curdling. Once cooked properly the eggs will turn a pale color.
Essential Ingridients-