Print Recipe
Noodley Pudding (Siwayan/ Semya Custard pudding) Yum
Creamy & delicious Noodle pudding made with semya or siwayan and thickened with custard powder.
Noodley Pudding (Siwayan/ Semya Custard pudding)
Course dessert
Cuisine arabic
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1/3 cup Vermicelli / Semya, roughly broken
  • 2 tbsp Unsalted butter Ghee /
  • ½ tsp Turmeric
  • ½ tsp Cardamom Ground
  • 2 cups Milk
  • 2 tsp Custard powder
  • ½ cup Condensed Milk
  • 1/3 cup Raisins water – soaked in for 10~15 minutes
  • 1/3 cup Almonds Cashews Pistachios / / , roughly chopped
Course dessert
Cuisine arabic
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1/3 cup Vermicelli / Semya, roughly broken
  • 2 tbsp Unsalted butter Ghee /
  • ½ tsp Turmeric
  • ½ tsp Cardamom Ground
  • 2 cups Milk
  • 2 tsp Custard powder
  • ½ cup Condensed Milk
  • 1/3 cup Raisins water – soaked in for 10~15 minutes
  • 1/3 cup Almonds Cashews Pistachios / / , roughly chopped
Noodley Pudding (Siwayan/ Semya Custard pudding)
Instructions
  1. Break the noodles roughly and fry them in the butter/ ghee, tossing them occasionally. After a few minutes, add turmeric and ground cardamom.
  2. Pour the milk into a heavy bottomed pan, add the spiced, browned noodles and bring the mixture to a gentle simmer. After about 12~15 minutes, the noodles should be soft and cooked.
  3. Take a couple of tablespoons of milk and mix it with the custard powder, then stir it back into the pan along with the condensed milk.
  4. Cook the mixture for another 5~6 minutes, stirring well. If it looks too thick, then add more milk.
  5. Finally stir in the raisins and most of the nuts, reserving a few to decorate. Serve hot or cold.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook ChallengeMay — Week 5‘.

Share this Recipe
Powered by WP Ultimate Recipe