Vermicelli pudding
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.
Ingredients
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)
Method
Prep:10min ›
Cook:15min ›
Extra time:15min ›
Ready in:40min
- 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 & ratings
Average global rating:
(5)
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)