vegan pudding recipe
vermicelli pudding recipe - vegan indian vermicelli pudding made with cashew milk, almond milk and vermicelli. a no oil/ghee recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 bowls
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
the consistent of the vermicelli pudding depends on the almond and cashew milk consistency. 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 to make this vegan pudding.
- no straining is required here.