Fun Raisins Banana And Vermicelli Pudding

A fun alternative to the more common rice pudding, vermicelli pudding is yummy, sticky and goes excellently well with raisins and bananas. There are different versions of vermicelli pudding, which is particularly popular in Morocco, India, and Pakistan each having their own version. This simple dessert recipe is served warm and has just a subtle sweetness with a touch of vanilla. It’s a comforting dish that can be enjoyed as a snack or as a dessert. It's one of the healthy dessert recipes you can make as side dish for dinner or breakfast.

Vermicelli is a type of noodle that is fine and long, like a skinny version of spaghetti. It is often used in soups and is an Italian word that translates to “little worms” in English. In America, it is often described and sold as “angel hair” pasta. Available fresh or dried, vermicelli often takes faster to cook then spaghetti and can be done in a few minutes. In this recipe, vermicelli is cooked longer than normal since it will be made into a pudding. The pasta breaks down and becomes sticky like glue and makes an awesome pudding. After the vermicelli noodles are cooked (or in this case, overcooked), it is mixed with the bananas, raisins and other ingredients and scalded milk is poured over it and then the whole is baked in the oven.

In some countries, vermicelli pudding is enjoyed cold. You can also cool the pudding and chill it in the refrigerator and serve it with cold milk. The pudding will thicken as it cools. If you want a thinner pudding, you can increase the milk by a cup or two. If you want a less rich pudding, you can substitute a part of the milk with water. There are many ways to flavor vermicelli pudding aside from the regular vanilla. You can also use spices like cinnamon or cardamom. Vermicelli pudding can also be enjoyed with cardamom ice cream or vanilla ice cream.

Difficulty Level

Average

Ingredients

7 oz. vermicelli

2 medium bananas, peeled, sliced

2 tablespoon cup raisins

3/4 cup milk, scalded

3 tablespoon white sugar

½ teaspoon vanilla extract

Preparation Instructions

In a kettle, boil the vermicelli with water (add some salt) for about 12-15 minutes, or until desired tenderness is reached. Drain.

To the cooked vermicelli, fold in the fruit, sugar and vanilla extract.

Pour mixture into a pudding tray. On top of this, pour the scalded milk.

Bake in a preheated 180 degree F. oven for ½ hour.