Cranberry sphagetti garnished with chenna crumble
Sphagetti cooked in cranberry sauce and garnished with chenna crumble
- Prep time
- Cooking time
|Sphagetti pasta||200gm packet/s|
|Cranberry juice||1 cup millilitre (ml)|
|Fresh chenna||1 cup cup/s|
|Sugar||1/2 cup cup/s|
|Lemongrass||1 cup shredded cup/s|
Cook the pasta in hot water with 1/2 cup of chopped lemon grass wrapped in a muslin cloth.
Strain it and keep aside.
Take fresh chenna in a pan. Add the sugar and Stir it continuously to get a bit dry chenna crumble .
Take cranberry juice in a saucepan. Add the remaining lemongrass. Reduce the cranberry juice to a thick saucy texture.
Toss the cooked lemongrass flavoured sphagetti in the sauce and garnish with the chenna crumble.