ABOUT Macaroni Zarda (Meethi Macaroni) RECIPE

This is one innovative Fusion recipe fusing recipes of Indian cuisine with Italian cuisine. Making Zarda from macaroni was an experiment which by God's grace went awesome and was liked a lot by my kids. This is a recipe which need little effort but will be liked a lot by everyone because of its sheer creativity and taste.

Instructions

IN A PAN TAKE ABOUT 1 LITRES OF WATER AND KEEP ON ONE FLAME TO BOIL
MEANWHILE ON ANOTHER GAS STOVE PLACE A KADHAI ON MEDIUM FLAME AND ADD 1 TSP OF DESI GHEE
ADD 1.5 CUPS OF MACARONI TO THE MELTED DESI GHEE
ROAST THE MACARONI
AFTER ROASTING MACARONI FOR FEW MINUTES TAKE OUT THE MACARONI.
WHEN WATER STARTS BOILING ADD THE ROASTED PASTA
ROAST KAJU(CASHEW NUT) IN THE REMAINING GHEE
KEEP ASIDE THE ROASTED CASHEWS(KAJU)
WHEN THE MACARONI IS BOILED, DRAIN ALL THE WATER
KEEP ASIDE
NOW FOR PREPARING THE SUGAR SYRUP FOR ZARDA, PLACE A KADHAI ON MEDIUM FLAME ADD ONE TSP OF DESI GHEE
ADD FEW CLOVES (LAUNG)
WHEN LAUNG(CLOVE) STARTS LEAVING ITS AROMA ADD ONE CUP OF SUGAR.
ADD 1 CUP OF WATER
ADD 1/4 TSP OF YELLOW FOOD COLOUR
KEEP STIRRING TILL SUGAR IS DISSOLVED IN THE WATER. BOIL FOR 2 MINUTES.
WASH THE MACARONI WITH COLD WATER BEFORE ADDING TO CHASNI TO AVOID STICKINESS.
ADD BOILED MACARONI TO THE SUGAR SYRUP(CHASNI)
ADD THE ROASTED KAJU
ADD THE RAISINS(KISHMISH)
ADD SHREDDED COCONUT
MIX EVERYTHING
COVER FOR SOMETIME
KEEP STIRRING IN BETWEEN TO CHECK IT DOESN'T STICK TO THE KADHAI
COOK TILL ALL SUGAR SYRUP IS ABSORBED BY THE MACARONI
DECORATE WITH CHOPPED NUTS BEFORE SERVING.

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