Prep 15 m
Cook 1h : 30m


    For the Milk cake crumble

    1l milk

    ¼  tsp lemon salt


    3 tbsp ghee

    1 tsp ground cardamom

    For the saffron milk

    1l milk

    3 tbsp sugar

    10-12 strands saffron

    ¼  tsp ground cardamom


    For the Pasta kheer

    30gm orzo pasta

    200ml milk

    3 tbsp condensed milk

    4 tsp sugar

    500ml water

    ½  tsp ground cardamom

    8 dates


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Ingredient Substitution Guide


1. Start with the milk cake crumble. In a pan, reduce the milk to half, adding the lemon salt.

2. Once the milk is curdled, add the sugar and reduce the milk further until thick and brown in colour. Add the ghee and ground cardamom and mix well. Remove to a clean tray to cool.

3. For the saffron milk, add the milk to a pan and reduce by half. Add the sugar, saffron and ground cardamom. Stir well and chill.

4. For the pasta kheer, boil the orzo pasta in salted water until al dente. Strain and rinse.

5. In another pan, add the fresh milk for the pasta with the condensed milk and sugar. Add the pasta and finish with ground cardamom.

6. To serve, arrange the milk cake crumble on a plate and top with a spoonful of pasta kheer. Serve with dates and saffron milk.

Recipe courtesy: Carnival By Tresind, Dubai

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