Name: Zafrani pasta tart recipe by Debjani Dutta at BetterButter
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 6
Ingredients: 70 gram roasted Vermicelli; 1/3 cup All purpose flour; 3 tbsp Softened butter; 4 tbsp condensed milk; 5-6 tbsp Warm milk; 1/2 cup macaroni; 2 cups full fat milk; 1/3 cup sugar; 4 tbsp grated Mawa; 1/2 tsp saffron; 4-5 almond for garnishing; 2 tbsp hot milk; 1 tsp ghee

Ingredients Serving: 6

70 gram roasted Vermicelli
1/3 cup All purpose flour
3 tbsp Softened butter
4 tbsp condensed milk
5-6 tbsp Warm milk
1/2 cup macaroni
2 cups full fat milk
1/3 cup sugar
4 tbsp grated Mawa
1/2 tsp saffron
4-5 almond for garnishing
2 tbsp hot milk
1 tsp ghee

Instructions

Firstly , mixed roasted vermicelli, flour,butter and condensed milk.
Add warm milk little by little and make a medium type dough ( a not too soft ,not too hard dough).
Cover the dough and rest for 10 minutes;prepare muffin tray with aluminium foil.
Now shape the dough like tarts,press the dough with thumb properly,put it in the refrigerator for 30 minutes .
Preheat the oven at 180°c for 15 minutes ,then bake the tarts in preheated oven at 180°c for 8-10 minutes.
In a heavy bottomed vessel roast macaroni in ghee for a while.
Add milk and sugar , allow it to boil for 8-10 minutes, stir it continuously.
Soak saffron in hot milk , keep aside for couple of minutes.
Add saffron in the boiling milk.
Just before put off the flame add grated Mawa.
Kheer is ready , keep it in the refrigerator for half an hour.
For serving: take a tart , pour 2 table spoons of zafrani kheer on it , garnish it with almond, saffron ,sugar crystals and enjoy zafrani macroni tart.

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