Vermicelli Pudding - Seviyan Kheer
User Reviews
5
Vermicelli Pudding - Seviyan Kheer
Description
This kheer begins by lightly frying cashews and raisins in vegan butter or oil, then roasting vermicelli noodles with fragrant spices including cardamom and clove until golden. Almond milk is added to create a creamy base as the mixture simmers gently with sugar and a touch of vanilla until the noodles are tender.
To enrich the pudding, some toasted cashews and raisins are folded back in, with an optional addition of ground raw cashews to thicken if needed. The pudding gains more body as it cools, resulting in a smooth, creamy texture with contrasting nutty and fruity bits.
Seviyan Kheer can be served warm or chilled and garnished with remaining nuts and raisins. The lightly spiced, subtle sweetness makes it a comforting dessert with a gentle fragrance from the cardamom. Variations include using saffron or rose water instead of vanilla for a different aromatic profile.
Ingredients
- 2 teaspoons vegan butter or oil
- 2 tablespoons cashew raw pieces or other nuts like raw pistachios or almond slivers
- 2 tablespoons golden raisins or other dried fruit
- green cardamom seeds from 1 pod
- 1 clove
- salt a pinch
- 1/2 cup vermicelli noodles broken into 4 to 5 inch pieces, use Thai Rice vermicelli for gf
- 2 cups almond milk or other non dairy milk
- 2 to 3 tablespoons sugar or to taste
- vanilla extract a drop
- 1 to 2 tablespoon cashew optional, ground, raw
- for variation: use 6 saffron strands or 1/2 tsp rose water instead of vanilla
Instructions
- Heat oil in a pan over medium heat. When hot, add cashews and cook until lightly golden on some edges. 1 to 2 minutes. Add raisins and cook until they puff up. Remove the cashews and raisins and keep aside.
- In the same pan, add cardamom, cloves, salt and vermicelli noodles and cook over medium heat until the noodles turn golden. 4 to 7 minutes depending on the noodles used. Rice vermicelli takes longer to roast. Stir occasionally to avoid burning.
- Add almond milk and bring to a boil.
- Add sugar, vanilla and mix in. Reduce heat to low-medium and continue to cook until the noodles are cooked through. 5 to 7 minutes. Taste and adjust sweet.
- Fold in half of the cashews and raisins. If the pudding is not thick, add ground cashew and mix in. Continue to cook for another 3 to 4 minutes or until desired consistency. The Pudding will thicken more once cool.
- Garnish with the remaining cashews and raisins. Chill, discard the clove and serve.
Notes
- Nutritional information is per serving and can vary with ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 84g | 28% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 755mg | 31% |
| Potassium | 243mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 318mg | 32% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
