vermicelli kheer recipe, how to make vermicelli kheer | seviyan kheer

vegan vermicelli kheer, vegan seviyan kheer, vermicelli kheer

here comes my first indian vegan sweet dessertthe ever popular vermicelli kheer aka seviyan kheer.

this recipe is for my vegan friends as well to all those folks who do not like the after taste of milk. and also for folks and kids who have lactose intolerance.

i am transitioning into a vegan diet and all i wonder is how am i going to recreate all my favorite milk based indian sweets into a vegan one. well it is challenging and i am sure i am going to meet up with some disasters as well :-)

i have added cashew milk and almond milk in the vermicelli kheer. i made the nuts milk from scratch. since the kheer itself is made from cashew & almonds milk, i have not added chopped cashews or almonds to milk. just added some black raisins with saffron and cardamom powder.

almond cashew milk for vermicelli kheer

the vermicelli kheer is very easy to make and does not take much time. you won’t miss the milk in this vegan kheer… trust me. even the hubby liked it who is a hard core milk sweets addict.

the vermicelli i added is the thin whole wheat vermicelli. they were roasted already, but i roasted them again just to ensure that they are all roasted evenly.

roasted golden vermicelli kheer

by the way this vermicelli kheer is a low fat, no ghee or oil recipe. the fats present are the natural fats that are already there in almonds and cashews. so all in all, this vegan vermicelli kheer is healthy, low fat and a cooling sweet dessert. you can serve the kheer warm or chilled.


if you are looking for more kheer recipes then do check seviyan kheerorange kheerleftover rice pudding-kheer and rice payasam with coconut milk.

vegan vermicelli kheer recipe below:

seviyan kheer – vermicelli kheer, a vegan & a no oil/ghee recipe
seviyan kheer or vermicelli kheer - vegan indian vermicelli pudding
RECIPE TYPE: desserts
CUISINE: indian
SERVES: 4 bowls
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1.5 cup almond milk
  • 1.5 cup cashew milk
  • 1.5 cup wheat vermicelli/seviyan
  • 1.5 cup water
  • 8-9 tbsp sugar - add less or more for desired sweetness
  • 4-5 cardamon, crushed or ½ tsp cardamom powder
  • 1 tbsp black currants, sliced or chopped
  • a pinch of saffron
  1. in a pan or kadai dry roast the vermicelli till they get a golden hue.
  2. lower the flame and in the same pan, add both the cashew and almond milk.
  3. stir.
  4. add sugar, and mix well.
  5. the mixture will begin to thicken as the vermicelli begins to get cooked.
  6. if you want a thin kheer add water.
  7. whereas if you want a thick pudding like kheer then there is no need to add water.
  8. since at home we prefer thin kheer hence i have added 1.5 cups of water.
  9. simmer for 7-10 minutes till the vermicelli becomes soft and is cooked well.
  10. add the cardamom powder, saffron and raisins.
  11. simmer for a couple of minutes.
  12. remove from fire.
  13. serve vermicelli kheer hot or warm.
  14. or you can chill and serve the kheer cold.
the consisteny of the kheer depends on the almond and cashew milk consistecy. for a thinner consistency add water.

to make the nuts milk from scratch:

take 1 cup almonds & 1 cup cashew nuts

- soak the almonds and cashews in water for 3-4 hours or overnight.

- in a blender add the almonds and cashews.

- if you want you can remove the almond peel.

- add 1.5 to 2 cups water and blend till smooth and fine.

- use this mixture of the almond and cashew milk for the kheer.

- no straining is required here.

{ 12 Responses }

  1. karina says

    I feel so inspired Dassana. Many times Ill be in an Indian shop and wonder about the mystical foods… Your page is great!

  2. says

    Your kheer looks gorgeous. Beautiful photos and gorgeous presentation. I love kheer and can have buckets of it. Yummy!!!

  3. Regina says

    Your creations are really amazing !! Every time I see them so well described how to cook them, always makes me to run and try them out, its as easy and simple and I am sure very delicious too ! Thanks a lot for sharing your yum yum receipes. I simply love Kheer and always made them with Milk or Milkmaid and I am sure gonna try this aftering soaking nuts tonight !!

  4. says

    Awesomeness.. i am loving that texture of the kheer.. looks the same in the pictures atleast.. super cool that your hubbs liked it too!
    niiiicee.. lets get lots more indian sweets all veganized!:)) you can tell i am jumping here..:))
    Have a great weekend Dassana!. also dont tell your hubbs about your experiments.. worked with mine.. as most days he couldnt tell the difference until i told him what was in the food that he was eating!:))

    • says

      thanks richa. the texture of the kheer in the pic is exactly the way it was for real. i am trying to be creative and veganize the indian sweets which require milk, paneer or khoya :-)
      sometimes i don’t tell hubby about the ingredients and he does not even come to know the difference. but afterwards i tell him.

  5. Bhavna says

    Fantastic Dassana…total vegan and good for kids as almonds and nuts are good for them.

    • says

      thanks bhavna. the kheer is really good for kids, especially for kids who do not like milk or are lactose intolerant.

  6. says

    WOW! This Kheer is just adorable. Cashews are my favorite nuts but, have never tasted or found cashew milk here. Have seen and used almond milk however. I have a new blender now and I will make my own cashew and almond milk and try this kheer soon.