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 Noodley 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!!)
Noodley Pudding (Siwayan/ Semya Custard pudding)
- 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
- 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.