Pasta Pudding, Bulgur Pudding - 2-Way, Have it Your Way

Why the double treat?  I just won my first "Winner Badge" for "Semi-Homemade" cooking with an Indian Spin@Rahin's blog Lazzat. Ergo, I felt like treating you all with some pudding creations from my kitchen.I may be a new follower of Rahin's blog but I have taken a liking to her Coconut-Raspberry Jam Cookies.
   The puddings in the post are so simple and straight-forward to make that you don't have to be a rocket scientist.My mom makes this often with Semolina(Vermicelli)/Rice/Orzo pasta, Cracked Wheat instead of Bulgur (Wiki: Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes) and we call it "Payasam".
Other Puddings that you might be tempted to try:

• Persimmon Pudding(Thick)
• Persimmon Pudding With Pomegranate Arils
• Almond Pudding 
• Carrot Pudding

Ingredients:
For the Pasta Pudding(With Fresh Strawberries,Cashews and Raisins):

• Cooked Tiny Bow-tie Pasta - 3/4 cup (Pasta should be cooked without salt)
• Partly skimmed milk - 3 1/2 cups (For a creamier version use whole milk)
• Cardamom Pods - 3#s, smashed and shells removed
• Fresh Strawberries - 4, 3 diced, 1 for garnish
• Cashews - 6#s, roughly broken
• Raisins - a few
• Butter - 1 tbsp 
• Sugar - 3 tbsp or more

For the Bulgur Wheat Pudding:

• Cooked Bulgur - 3/4 cup
• Jaggery(Unrefined Brown Sugar) - 3/4 cup 
• Milk - 4 cups
• Cardamom Powder - 1/2 tsp
• Halved Cashews + Raisins - 1/4 cup
• Butter - 1 tbsp

Procedure:
For the Pasta Pudding:

• In a thick bottomed pan, add a tbsp of butter and add the cashews. A minute later, add the raisins and fry until the cashews are browned. Set aside.
• In the same pan, add the milk and heat it on a low flame. Add the sugar slowly and stir continuously until it is completely dissolved.
• Throw in the cooked pasta and keep stirring until a desired consistency is reached.
• Sprinkle the fried nuts/raisins, coarsely powdered cardamom seeds and switch off the stove.
• Stir in the fresh chopped berries and serve warm or cold.

For the Bulgur Pudding:

• In a thick bottomed pan, add a tbsp of butter and add the cashews. A minute later, add the raisins and fry until the cashews are browned. Set aside.
• In the same pan, add the milk and heat it on a low flame. Add the brown sugar slowly and stir continuously until it is completely dissolved.
• Add the cooked Bulgur and check for taste. Add more sugar if needed.
• Sprinkle the fried nuts/raisins, cardamom powder and switch off the stove.
• Serve warm or chilled. Tastes good either way.

Notes:

• Couscous, Cracked Wheat can be substituted instead of Bulgur.
• Chopped Bananas may be added to the Bulgur Pudding to enhance the taste.

Enjoy!