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Vermicelli Pudding

nausheen

"A traditional dessert specially made for Eid festivals. No Eid breakfast is complete without this tasty and easy dish."
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Ingredients

40 m servings 385 cals
Original recipe yields 4 servings

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Directions

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  1. Bring milk, sugar, and cardamom seeds to a 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.

Nutrition Facts


Per Serving: 385 calories; 5.8 g fat; 68 g carbohydrates; 14.8 g protein; 20 mg cholesterol; 102 mg sodium. Full nutrition

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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...