Back
Noodle Pudding
0 from 0 votes

Noodle Pudding

Adapted from Moro East (Ebury) by Sam and Sam Clark The original recipe said to use “broken up vermicelli nests”, so you can use them, or any very fine strands of pasta. I’m not a fan of rosewater so I used orange flower water, which I buy at the Arab market. If you can’t get either, a dash of vanilla would be a good substitute or a dab of orange oil. In addition to the chopped pistachios the original recipe called for, I topped the puddings with plumped sour cherries, which I made by putting dried sour cherries in a small saucepan, covering them with water, and heating them until the liquid boiled then left them covered, off the heat, until plump. I strained out the liquid then reduced it with a generous spoonful of honey until syrupy.

Course: Others

Ingredients

  • 2 tablespoons (25g) butter preferably clarified butter, unsalted
  • 4 ounces (100g) vermicelli noodles
  • 2 3/4 cups (625ml) milk whole
  • 3/4 cup (200ml) plus 2 tablespoons evaporated milk unsweetened
  • 1/2 cup (100g) sugar
  • pinch salt
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons rosewater See Note, or orange flower water
  • pistachios coarsely chopped, shelled
  • dried cherries plumped, sour

Instructions

    Cup of Yum
  1. Melt the butter in a large saucepan or skillet. Add the noodles (if using nests, break them up first), then cook over moderate heat, stirring vigilantly, for about five minutes, until well-browned.
  2. Add the whole milk, evaporated milk, sugar, salt, and cardamom and cook, stirring occasionally, for about ten minutes or so, until the noodles are completely cooked through. (The whole wheat noodles I used took about fifteen minutes.)
  3. Remove from heat and let cool. Once cool, add the rosewater or orange flower water, then refrigerate until thick.
  4. Spoon the pudding into individual bowls or glasses and top with coarsely chopped pistachios and plumped dried cherries, if you like.

Notes

  • Storage: The pudding will keep in the refrigerator for up to three days. If it becomes too thick, once cool, stir in a little milk to loosen it up.
  • Note: I get my orange flower water in markets that specialize in Arabic ingredients. Like rosewater, it’s one of those things where price indicates quality, so buy a decent brand. Orange flower water, which is sometimes called orange blossom water, is available online. Well-stocked liquor stores often carry it, as well as rosewater, too.