Creamy and delicious noodle pudding recipe that is super easy to make. Adding custard powder makes this dessert thick and yummy.
Along with the other happy incidents, my blog completed 9 years and entered into it's 10th year of blogging. I don't think I even knew what I was doing or what I wanted to do with the blog 9 years ago when I started it.
This space was my way of documenting my recipes, never thought I would last this long. Being a stay at home mom for the last 3 years, the blog has become my main hobby. It gives me something else to think about other than the mundane everyday chores.
I have to thank my family for all their support. Thank you to Valli & the BM group for all their inspiration and encouragement -- without which I'm 100% sure I would have stopped blogging many years ago. Thank you to all my readers for visiting my blog and leaving your valuable comments.
Here's a dessert to celebrate the occasion. This Noodle pudding or Siwayan is a creamy, custardy and spiced dish made with semya or vermicelli. Recipe is from 'The Middle Eastern Vegetarian' cookbook by Sally Butcher. I bookmarked it the minute saw it in the book and made it recently.
This pudding is similar to semya payasam except that it is thicker and creamier with the addition of custard powder.
My daughter and I thoroughly enjoyed this dish (both my husband and son avoid milk based dishes -- which means more for the ladies -- yay!!)
Here are couple more delicious desserts using custard powder:
Noodle Pudding (Siwayan/ Semya Custard pudding)
- ⅓ cup Vermicelli/ Semya, roughly broken
- 2 tablespoons Unsalted butter/ Ghee
- ½ teaspoon Turmeric
- ½ teaspoon Ground Cardamom
- 2 cups Milk
- 2 teaspoons Custard powder
- ½ cup Condensed Milk
- ⅓ cup Raisins, soaked in water for 10~15 minutes
- ⅓ cup Almonds/ Cashews/ Pistachios, roughly chopped
- Break the noodles roughly and fry them in the butter/ ghee, tossing them occasionally. After a few minutes, add turmeric and ground cardamom.
- 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.
- 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.
- Cook the mixture for another 5~6 minutes, stirring well. If it looks too thick, then add more milk.
- Finally stir in the raisins and most of the nuts, reserving a few to decorate. Serve hot or cold.