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Healthy Vermicelli Pudding (Seviyan Kheer)

Yield1 Serving

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.


 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
 Rose petals

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.


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


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


Let the milk thicken for 5 minutes.


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


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


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

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.