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Cranberry sphagetti garnished with chenna crumble
Sphagetti cooked in cranberry sauce and garnished with chenna crumble
27 Mar 2021
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Prep time
15mins -
Cooking time
20mins -
Serves
4people
Ingredients
| 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 |
Method
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.
