Vermicelli Pudding (Seviyan Kheer)

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Vermicelli Pudding (Seviyan Kheer)

Healthy-Vermicilli-Kheer-wb

Diets, , ,

We are giving the traditional festive Indian pudding recipe a whirl, a twist, or even better, a punch. It has just the right amount of nuts, spices and plant-based milks that add to its creamy, decadent and hearty texture.

Ingredients

 1 tablespoon refined coconut oil
 1 ½ cups whole wheat vermicelli, broken
 3 tablespoons dry roasted almonds
 3 tablespoons dry roasted cashews
 2 tablespoons raisins
 3 cups full fat oat milk
 1 cup full fat coconut milk
 Few strands of saffron
 ½ teaspoon ground cardamom
 ½ cup jaggery powder/ light coconut sugar
 ¾ tablespoon vanilla extract (non-alcoholic)
 ¼ teaspoon salt
Garnish
 Almonds
 Pistachios
 Rose petals
 Raisins

Instructions

1

In a pan, heat refined coconut oil on low flame. Add the broken vermicelli and roast it for 3 to 5 minutes continuously until it’s slightly roasted making sure it doesn’t burn.

2

Add almonds, cashews and raisins and stir for another 2 minutes on a low flame.

3

Keeping the flame low, add oat and coconut milks, saffron, cardamom, jaggery powder or light coconut sugar and stir until well incorporated.

4

Let the milk thicken for 5 minutes.

5

Add vanilla extract and salt, and stir for 2 minutes.

6

Pour into large bowl and garnish with some more nuts, raisins or rose petals for presentation.

7

Enjoy it hot or cold. It’s delicious both ways.

Note
Using refined coconut oil is important because it does not taste or smell like coconut.

Using a combination of suggested plant-based milks works best to mimic the authentic traditional dairy-based recipe. (The end result will not have a coconut flavor.)

Store the leftovers in the fridge for up to 3 or 4 days. Add a few tablespoons of oat milk when reheating the leftovers.

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Ingredients

 1 tablespoon refined coconut oil
 1 ½ cups whole wheat vermicelli, broken
 3 tablespoons dry roasted almonds
 3 tablespoons dry roasted cashews
 2 tablespoons raisins
 3 cups full fat oat milk
 1 cup full fat coconut milk
 Few strands of saffron
 ½ teaspoon ground cardamom
 ½ cup jaggery powder/ light coconut sugar
 ¾ tablespoon vanilla extract (non-alcoholic)
 ¼ teaspoon salt
Garnish
 Almonds
 Pistachios
 Rose petals
 Raisins

Directions

1

In a pan, heat refined coconut oil on low flame. Add the broken vermicelli and roast it for 3 to 5 minutes continuously until it’s slightly roasted making sure it doesn’t burn.

2

Add almonds, cashews and raisins and stir for another 2 minutes on a low flame.

3

Keeping the flame low, add oat and coconut milks, saffron, cardamom, jaggery powder or light coconut sugar and stir until well incorporated.

4

Let the milk thicken for 5 minutes.

5

Add vanilla extract and salt, and stir for 2 minutes.

6

Pour into large bowl and garnish with some more nuts, raisins or rose petals for presentation.

7

Enjoy it hot or cold. It's delicious both ways.

Note
Using refined coconut oil is important because it does not taste or smell like coconut.

Using a combination of suggested plant-based milks works best to mimic the authentic traditional dairy-based recipe. (The end result will not have a coconut flavor.)

Store the leftovers in the fridge for up to 3 or 4 days. Add a few tablespoons of oat milk when reheating the leftovers.

Vermicelli Pudding (Seviyan Kheer)
IngredientsDirections