Vermicelli Pudding

Tasty and easy dessert from Mauritius made of vermicelli (angel hair) pasta lightly spiced with cardamom.

Vermicelli Pudding

Vermicelli Pudding


  • 200 g angel hair vermicelli broken into 10 cm lengths
  • 500 ml milk
  • 75 g sugar
  • 1/2 Tbsp cardamom powder
  • 3 Tbs crushed almonds
  • 2 Tbs crushed peanuts
  • 5 Tbs crushed raisins
  • 400 ml water
  • 1 Tbsp lemon juice


  1. Put the broken vermicelli in a heavy frying pan and place the pan over a medium flame. Stir the vermicelli and keep roasting until it turns a few shades darker.
  2. Pour 500 ml milk, stir and continue to cook over low heat. While stirring slowly add: 75 g sugar, 1/2 Tbsp cardamom powder, 3 Tbs crushed almonds, 2 Tbs crushed peanuts, 5 Tbs crushed raisins, 400 ml water and 1 Tbsp lemon juice.
  3. Continue to cook for another minute.
  4. Mixture will look dried out, the liquid would have absorbed, if the mixture coats the back of a spoon thickly without dripping, then remove from heat and pour into a dish that will allow your vermicelli to be about 1 1/2 inches in thickness.
  5. Let this sit out for about 2-3 hours to firm up, or you can put it into the refrigerator to firm up faster.
  6. Cut and enjoy.

Watch how to make this recipe:

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