Spaghetti Pudding3 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 55 min
“A delicious dessert with spaghetti and milk.” - by MINIJOSH
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 328 cal
- 10.6 g
- 50.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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."
"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."
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