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Vermicelli kheer recipe

Vermicelli kheer recipe
Recipe type: sweets
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
seviyan kheer or vermicelli kheer - vegan indian vermicelli pudding
  • 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.
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