Suksukania

🍮 Small toasted round wheat pasta in a soft creamy sweet dessert with cinnamon.

Ingredients

• 200 g small round dry wheat pasta, acini di pepe type
• 400 ml drinking water, plus a little as pasta requires
• 150 ml pasteurised liquid cream, 18% fat
• 40 g sugar
• 15 g unsalted butter
• Half tsp ground cinnamon
• Small pinch salt

Preparation

Check package for small round wheat pasta and its cooking time. Weigh ingredients and measure water and cream separately.

Melt butter in a heavy-bottomed pan. Stir dry pasta over medium heat two to three minutes until lightly golden without burning.

Carefully add 400 ml water and salt; simmer gently uncovered about ten to twelve minutes, stirring. Check tenderness; add small measured hot-water amounts if drying before cooked.

Once tender with most water absorbed, add cream and sugar. Cook gently three to five minutes, stirring, until creamy but still loose.

Divide four small bowls, rest ten minutes then distribute measured cinnamon. Serve warm; dried fruit and other garnishes excluded.