Spaghetti Pudding

3 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 55 min

“A delicious dessert with spaghetti and milk.” - by MINIJOSH

Ingredients

4 ounces uncooked spaghetti, broken into 1 inch pieces
2 tablespoons butter
2 tablespoons chopped cashews
2 tablespoons raisins
2 cups milk
6 tablespoons white sugar

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Metric US

Original recipe yields 4 servings

Directions

Heat butter in a large skillet over medium heat. Fry the cashews and raisins until golden brown. Remove from pan, and set aside. In the same pan, fry the dry spaghetti pieces until golden brown, about 5 minutes.
Add the milk to the skillet, and increase the heat to medium. Bring to a boil, then reduce the heat back to low; simmer until the spaghetti is tender, and the milk is thickened. Stir in the sugar, cashews and raisins; turn off heat, and let stand for 30 minutes. Serve hot or cold.

Nutrition

Amount Per Serving (4 total)

Calories
328 cal
16%

Fat
10.6 g
16%

Carbs
50.8 g
16%

Based on a 2,000 calorie diet

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Reviews (3)

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ANGIE2602

Sep. 30, 2003

"I don't know if I did something wrong, which I don't think is the case, but this recipe turned out anything but like pudding. It was all noodles and it never really "set" as one would expect pudding t..." See moreo. I don't know exactly how to describe it; it was just gross. Sorry."

PALETIFAMILY

Sep. 8, 2004

"It is better to use Vermicelli rather than Spaghetti, as it is thinner. You can also use cooked rice. I would also recommend more milk and sugar. (I use 1/2 gallon of milk and 1 cup of sugar.) This r..." See moreecipe needs to cook down for a long time to reach the pudding-like texture, but will still be slightly thinner than traditional puddings. To compare with other recipes, search for recipes for the Indian dessert Kheer. To improve the flavor, add cardamom, whole pods (remove before eating) or powdered."