Indian Noodle Pudding – Seway Ki

For the recipe Indian noodle pudding – Seway ki provide a large, high pan and melt the butter in it at medium temperature. Cut the fine Indian vermicelli into evenly sized pieces, 2-3cm long, and add them to the butter. They will take on a beautiful golden color very quickly. Stir constantly so that nothing burns!

Pour over milk and bring to a boil. Add raisins and almond kernels and season with cardamom. Then let the milk simmer for about 20 minutes, continuing to stir frequently.

Then add sugar and simmer the mixture for another 5 minutes until it reduces to about 1 quart of pudding.

Now let the Indian noodle pudding cool for some time (This will be faster if you transfer it to a large bowl. But don’t forget to stir it from time to time to prevent too much pudding skin from forming).

Before serving, pour the pudding into nice bowls and sprinkle with chopped pistachios.

Preparation Tip:

Indian pudding is made in India with "seway" - very fine vermicelli. If you do not have a specialty store near you, you can either order them online or use very fine Italian vermicelli first.

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