Vermicelli Pudding

Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

By nausheen

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

Nutrition Facts

Per Serving:
386 calories; protein 14.8g 30% DV; carbohydrates 68g 22% DV; fat 5.8g 9% DV; cholesterol 19.5mg 7% DV; sodium 101.6mg 4% DV. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Margaret Cuonzo
Rating: 5 stars
08/13/2014
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! Read More
Helpful
(6)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Margaret Cuonzo
Rating: 5 stars
08/13/2014
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! Read More
Helpful
(6)
Angelina Freeman
Rating: 4 stars
05/10/2020
Pretty good! I added a few cloves, some saffron and a cinnamon stick to make it spicier. The one thing I would say about the recipe is that the times are way off. It took me 5 mins to bring it to a boil and about 10 to get the vermicelli cooked. By that time the liquid had almost completely boiled off, but I just added some more milk like the recipe suggested. Read More
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 12/04/2020