Aunty Geeta’s String Pudding
- 5m Prep Time
- 15m Cook Time
- 20m Ready In
A homely Indian dessert made with fine vermicelli noodles cooked in milk, flavored with cardamom and saffron, and topped with flaked almonds. It's a stringy, fun twist on traditional rice pudding.
Ingredients
- 2 tbsp ghee
- 4/15 lbs fine vermicelli noodles
- 2 7/10 cups full-fat milk
- 3 8/15 oz caster sugar
- 2 green cardamom pods seeds crushed
- 1/2 tsp saffron threads
- 3 tbsp flaked almonds
Nutrition (per serving, estimated)
Estimated based off 2 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.51 mg
- Iron: 0.21 mg
- Magnesium: 3.92 mg
- Phosphorus: 3.33 mg
- Potassium: 21.8 mg
- Zinc: 0.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp ghee
- 4/15 lbs fine vermicelli noodles
- 2 7/10 cups full-fat milk
- 3 8/15 oz caster sugar
- 1/2 tsp saffron threads
- 3 tbsp flaked almonds
Prepare
- 2 green cardamom pods, seeds crushed
Let's Cook
-
Step 1.
Melt the ghee in a large pan over medium heat. Once melted, add the dried vermicelli noodles and fry for about 2 minutes, stirring frequently, until they turn golden brown and are well coated in the ghee.
-
Step 2.
Reduce the heat to low, then pour the milk into the pan and heat until it reaches a gentle simmer. Add the sugar and stir until dissolved, then add the crushed cardamom seeds and saffron threads, stirring to combine. Cook for 5–6 minutes, stirring occasionally, until the milk has thickened slightly and the noodles are tender.
-
Step 3.
Remove the pan from the heat and stir in the flaked almonds. Spoon the pudding into serving bowls and serve hot.