Moro Noodle Pudding

2 tablespoons unsalted butter (preferably clarified butter)
4 ounces vermicelli noodles
2 3/4 cups whole milk
3/4 cup plus 2 tablespoons evaporated (unsweetened) milk
1/2 cup sugar
pinch of salt
1/2 teaspoon ground cardamom
2 teaspoons rosewater or orange flower water

shelled pistachios, coarsely chopped
plumped sour dried cherries

1. Melt the butter in a large saucepan or skillet. Add the noodles (if using nests, break them up first), then cook over moderate heat, stirring vigilantly, for about five minutes, until well-browned.

2. Add the whole milk, evaporated milk, sugar, salt, and cardamom and cook, stirring occasionally, for about ten minutes or so, until the noodles are completely cooked through. (The whole wheat noodles I used took about fifteen minutes.)

3. Remove from heat and let cool. Once cool, add the rosewater or orange flower water, then refrigerate until thick.

4. Spoon the pudding into individual bowls or glasses and top with coarsely chopped pistachios and plumped dried cherries, if you like.

Storage: The pudding will keep in the refrigerator for up to three days. If it becomes too thick, once cool, stir in a little milk to loosen it up.

Note: I get my orange flower water in markets that specialize in Arabic ingredients. Like rosewater, it’s one of those things where price indicates quality, so buy a decent brand.


Melt the butter in a large saucepan or skillet. Add the noodles (if using nests, break them up first), then cook over moderate heat, stirring vigilantly, for about five minutes, until well-browned.

Add the whole milk, evaporated milk, sugar, salt, and cardamom and cook, stirring occasionally, for about ten minutes or so, until the noodles are completely cooked through. (The whole wheat noodles I used took about fifteen minutes.)

Remove from heat and let cool. Once cool, add the rosewater or orange flower water, then refrigerate until thick.

Spoon the pudding into individual bowls or glasses and top with coarsely chopped pistachios and plumped dried cherries, if you like.

Storage: The pudding will keep in the refrigerator for up to three days. If it becomes too thick, once cool, stir in a little milk to loosen it up.