Indian pudding

Ingredients for 3 servings:

• 825 ml milk (whole milk)
• 60 g sugar
• 32 g sauce powder for dessert sauce (vanilla flavor)
• 50 g butter or ghee
• 175 ml condensed milk
• 250 g noodles (preferably soup noodles or vermicelli)
• 1 handful of raisins
• ¼ tsp cardamom powder
• n. B. almond flakes
• e.g. pistachios, unsalted
• 1 pinch of salt
• some water

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Heat a saucepan with a little water covering the bottom (this prevents the milk from setting too quickly). Wait until the water boils. Meanwhile, mix a few spoonfuls of milk and the sugar with the gravy powder. When the water boils, add the milk and a pinch of salt. Watch the milk and stir occasionally to prevent it from boiling over. When the milk boils, reduce the heat to low and add the noodles. Set a timer according to the cooking time of the noodles. Add the butter and cardamom powder immediately. When the noodles are cooked through, add the gravy powder to the noodle soup. Stir well, as the gravy powder cooks quickly. Boil for one minute and then remove from the heat. You can now add the raisins and stir them in. Leave the pudding in the pan or pour it into a bowl and chill. When the pudding has cooled, garnish with the almond flakes and pistachio pieces.