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Indian Pudding Recipe

Mmmmmm....this Indian pudding recipe is delicious!

Do you like exotic flavors? Do you like rice pudding?

If you answered yes to these questions then you might want to consider this Indian pudding. Go ahead and try this recipe for Indian pudding, I do not think you will be disappointed.

In the Spring of 2009, a friend of mine who is from India decided to cook us an Indian meal. It was FAN-TAS-TIC! All the various flavors and colors. What a feast! It was so delicious!

For dessert, she had made this wonderful coconut milk pudding which also contains some very thin semolina pasta - vermicelli noodles.

If you are like me, my first reaction was "a noodle pudding recipe?" I mean...did you know that one can make pudding with pasta? This would have never occurred to me to try.

Well, this Indian pudding recipe was wonderful and one of my then 16 month old twins thought so as well...he had three helpings!

So of course, I had to ask for the recipe which turns out to be so easy! My friend also said that this recipe for Indian pudding could easily be made into and Indian rice pudding by just replacing the pasta by rice.

So if you are a pudding lover who is looking for a new recipe, this exotic Indian pudding recipe should do the trick just fine.

As always, I invite and welcome your comments as well as your recipes.

Indian pudding - Read others' comments and reviews.

Ingredients For Indian Pudding

4 cups milk - for a soupy pudding you may use 6 cups. I personally like my puddings thicker.

1 cup semolina noodles - vermicelli noodles- divided into thirds

Some oil - I used olive oil

1 to 2 tablespoons Ghee - Indian clarified butter - or unsalted butter

About 1/2 can of condensed sweetened milk

About 1/2 to 2/3 can of coconut milk

1/8 to 1/4 teaspoon cardamom powder

2 to 4 strands saffron - optional

2/3 of a cup raisins

1 cup sliced almonds

Indian Pudding Recipe

In a pan - I used a cast iron pan - put a light coat of oil. When the oil is warm, add 1/3 of vermicelli and the almonds to it and saute until slightly brown.

Then add another 1/3 of the vermicelli and again saute - it will NOT take long at all maybe just 30 seconds.

Then add the last third and repeat the process.

Add the milk, the raisins, the cardamom, and saffron and cook until the vermicelli is tender.

Add the Ghee - or butter - and stir until melted.

Then add the condensed milk and the coconut milk. Modify the amounts to suit your taste buds and enjoy. Remove from heat. Can be eaten warm or cold.

From beginning to end, it should take 30 minutes or less.

This recipe will make about 4 servings.