Noodley Pudding (Siwayan/ Semya Custard pudding)

Recipe by Cook's Hideout

Creamy & delicious Noodle pudding made with semya or siwayan and thickened with custard powder.

Ingredients

• ⅓ cup Vermicelli (/ Semya, roughly broken)
• 2 tbsp Unsalted Butter ghee (/)
• roasted chickpeas
• roasted chickpeas (Ground)
• 2 cups milk
• 2 tsp Custard powder
• roasted chickpeas
• ⅓ cup Raisins water (- soaked in for 10~15 minutes)
• ⅓ cup Almonds Cashews Pistachios (/ / , roughly chopped)

Method

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.

View the recipe instructions at Cook's Hideout