Spaghetti Pudding

2 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  MINIJOSH

“A delicious dessert with pasta and milk.”

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Adjust Servings

Original recipe yields 4 servings



  1. 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 pasta pieces until golden brown, about 5 minutes.
  2. 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.

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Reviews (2)

Rate This Recipe


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 recipe 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.

Juan Vallee

Juan Vallee

My family couldn't get over the fact that I made this for them !

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Amount Per Serving (4 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 50.8 g
  • 16%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 121 mg
  • 5%

Based on a 2,000 calorie diet



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Nugget Pudding III


next recipe:

Rice Pudding