Vermicelli Pudding

Vermicelli Pudding

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nausheen 6

"A traditional dessert specially made for Eid festivals. No Eid breakfast is complete without this tasty and easy dish."
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40 m servings 385 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...

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