Vermicelli Pudding Kheer is a sweet and comforting Indian dessert made by cooking roasted vermicelli with dairy-free milk.
It’s really easy to put together with a minimal list of ingredients and simple cooking directions.
Vermicelli is typically sold as roasted OR unroasted. If you purchase roasted vermicelli, you just have to stir-saute for about a minute or so.
Unroasted vermicelli has to be sauteed for 6-7 minutes or until it turns golden-brown.
I use coconut oil for this process. You can dry-saute if you wish.
Chopped nuts + raisins + cardamom powder make this dish nutritious, texture-ous, and flavorful!
I’ve also used a few saffron strands for the mild color and subtle flavor. If you don’t have one in hand, consider skipping it.
Let’s make this delicious Vegan Vermicelli Pudding Kheer!
Vermicelli Pudding Kheer (Sevai Kheer)
Easy and delicious vegan vermicelli pudding kheer / sevai kheer recipe.
Set a non-stick saucepan over medium heat. Add oil.
Once it's hot, add vermicelli. If you're using roasted vermicelli, just stir-saute for about 1 minute. If you're using unroasted vermicelli, stir-saute for 5-6 minutes or until it's golden brown.
Add the soy milk + saffron and give it a quick stir. Cover the saucepan and cook over low-medium heat for 5-7 minutes. Stir occasionally.
Add sugar + almonds + cashews + raisins + cardamom powder. Mix well.
Cover the saucepan and cook over low-medium heat for another 5-7 minutes. Stir frequently.
Vegan vermicelli pudding kheer is done! Turn off the heat and serve hot or chilled.
You can add a splash of soy milk to the final dish if you want a soup-y kheer.
If you enjoyed this recipe, check out this Coconut Bounty Bites I posted earlier.
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