Vermicelli pudding

    40 min

    A creamy, mild, and comforting pudding made of vermicelli pasta lightly spiced with cardamom and a few raisins is a beloved traditional food for Eid breakfast. It's good served warm or chilled.

    39 people made this

    Serves: 4 

    • 950ml milk
    • 60g caster sugar
    • 8 cardamom seeds, or to taste (optional)
    • 225g vermicelli pasta, broken into 10cm pieces
    • 8 raisins, or more to taste (optional)

    Prep:10min  ›  Cook:15min  ›  Extra time:15min  ›  Ready in:40min 

    1. Bring milk, sugar, and cardamom seeds to the boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If pudding is too thick, stir in a little milk.

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    Reviews in English (1)


    Nice! I had some spare pasta laying around and no dessert and this recipe fixed that! I used elbow macaroni, a can of condensed milk, and cinnamon and nutmeg instead of cardamom. I also added a little shredded coconut that I had on hand. The key is having the patience to wait until it goes from soup to pudding in the saucepan! Thanks for the recipe!  -  13 Aug 2014  (Review from Allrecipes US | Canada)

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