Raisins Banana and Vermicelli Pudding

Vermicelli pudding is yummy, sticky and goes excellently well with raisins, bananas and your favorite gourmet recipe. It is a fun alternative to the more common rice pudding. There are different versions of vermicelli pudding, which is particularly popular in Morocco, India, and Pakistan. Each has its own version. This simple dessert recipe has just a subtle sweetness with a touch of vanilla and is served warm. It’s a comforting dish that can be enjoyed as a snack or as a dessert.

Vermicelli is a type of noodle that is fine and long. It is like a skinny version of spaghetti and is often used in soups. Vermicelli is an Italian word that translates to “little worms” in English. In America, it is often described and sold as “angel hair” pasta. It is available fresh or dried. Vermicelli often takes faster to cook then spaghetti and can be done in a few minutes. Since it will be made into a pudding, in this recipe, vermicelli is cooked longer than normal. 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. Other ingredients and scalded milk is poured over it and then the whole is baked in the oven.

Vermicelli pudding is enjoyed cold in some countries. 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. You can increase the milk by a cup or two if you want a thinner pudding. You can substitute a part of the milk with water if you want a less rich pudding. Aside from the regular vanilla there are many ways to flavour vermicelli pudding. You can also use spices like cinnamon or cardamom. You can also enjoy vermicelli pudding with cardamom ice cream or vanilla ice cream.

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

1. Boil the vermicelli in a kettle, with water (add some salt) for about 12-15 minutes, or until desired tenderness is reached. Drain. Set aside.

2. Fold in the fruit, sugar and vanilla extract to the cooked vermicelli.

3. Into a pudding tray pour mixture. Pour the scalded milk on top of this.

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