Vermicelli pudding recipe – this is a very popular creamy Indian dessert made with wheat vermicelli. You can even make this with rice vermicelli or any other variety of vermicelli. This vegan pudding is also called as vermicelli kheer or seviyan kheer and is often made during festive time. Its an easy as well as quick pudding recipe and taste very good.
This vegan pudding 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 have added cashew milk and almond milk in the vermicelli pudding. I made the nuts milk from scratch. Since the kheer itself is made from cashew and almond milk, I have not added chopped cashews or almonds to milk. Just added some black raisins with saffron and cardamom powder.
This vegan vermicelli pudding Is very easy to make and does not take much time. You won’t miss the milk in this vegan pudding… Trust me. Even the hubby liked it who is a hard core milk sweets addict. If you want to make this pudding with cow milk then check this Seviyan kheer recipe.
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.
By the way this vermicelli pudding 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 pudding is Healthy, low fat and a cooling sweet dessert. you can serve the pudding warm or chilled.
If you are looking for more Vegan sweets recipes then do check:
vegan pudding recipe
Ingredients
- 1.5 cup almond milk
- 1.5 cup cashew milk
- 1.5 cup wheat vermicelli (seviyan)
- 1.5 cup water
- 8 to 9 tablespoon sugar - add less or more for desired sweetness
- 4 to 5 green cardamon (choti elaichi), crushed or ½ teaspoon cardamom powder
- 1 tablespoon black currants, sliced or chopped
- 1 pinch saffron (kesar)
Instructions
- In a pan or kadai dry roast the vermicelli till they get a golden hue.
- Lower the flame and in the same pan, add both the cashew milk and almond milk. stir.
- Add sugar, and mix well.
- The mixture will begin to thicken as the vermicelli begins to get cooked.
- If you want a thin pudding, then add water.
- Whereas if you want a thick pudding like kheer then there is no need to add water.
- Since at home we prefer thin pudding hence I have added 1.5 cups of water.
- Simmer for 7-10 minutes till the vermicelli becomes soft and is cooked well.
- Add the cardamom powder, saffron and raisins.
- Simmer vermicelli pudding for a couple of minutes or till the mixture thickens slightly or as per your requirement.
- Then remove from fire.
- Serve vermicelli pudding hot or warm.
- Or you can chill and serve the pudding cold.
Notes
- 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 to make this vegan pudding.
- No straining is required here.
Hi Dassana, Can I make this kheer using coconut milk?
Grace, yes you can. but just warm the coconut milk and don’t boil it. First cook the vermicelli in some water and then towards the end add the coconut milk.
Ok. Thanks Dassana. I find the nut milks very heavy so I’ll try this with coconut milk.
Welcome Grace
This recipe looks amazing. I am eager to try this esp making the milk at home. Never tried that before !! Thanks dassana!
welcome astha. kheer taste awesome.
I feel so inspired Dassana. Many times Ill be in an Indian shop and wonder about the mystical foods… Your page is great!
thanks karina
Really need to try on the vegan recipes…too healthy for kids & family. Lovely recipe to start with for me.
Your kheer looks gorgeous. Beautiful photos and gorgeous presentation. I love kheer and can have buckets of it. Yummy!!!
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 !!
thanks regina for all your lovely comments 🙂
this will be a treat for vegans, lovely recipe
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!:))
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.
Fantastic Dassana…total vegan and good for kids as almonds and nuts are good for them.
thanks bhavna. the kheer is really good for kids, especially for kids who do not like milk or are lactose intolerant.
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.