Almond pudding is as delicious as it is nutritious.
It is overlaid with wonderful Indian flavors. I find that Indian desserts often err on the sweet side, but I have made sure mine is not a smidgen sweeter than it needs to be.
You will notice there are no sugar or sweeteners at all
The choice of ingredients is so interesting that the dessert is naturally sweet: the noodle almond pudding is a real original, and a nice way to get kids to eat their veggies! Gluten-Free to boot! Noodle Almond pudding is every bit dinner food as it is dessert or snack. Sweet potatoes are a real nutritional powerhouse too.
Here is your chance to select good and healthy whole grain noodles.
- 4 ounces thin short noodles (gluten-free ok)
- 1 pouch Levana Nourishments Vanilla Bean
- 1 cup canned full-fat coconut milk
- 2 cups whole milk or milk alternative, a little more if needed
- 1/2 cup coarsely ground almonds (peels on) or pistachios
- 1/2 cup golden raisins
- 1 medium sweet potato, grated fine
- 1 tablespoon ground ginger
- 1/4 teaspoon salt
Heat a large skillet on a stovetop, and add the noodles, stirring, until golden brown. Stir in the remaining ingredients, and bring to a boil. Reduce the flame to low and cook, covered, about 20 minutes. The mixture will look lumpy: that's good!
If the almond pudding looks too thick, thin it with a little more milk. Serve the pudding in individual glasses at room temperature. Makes about 6 servings.