Vermicelli Pudding | Seviyan Kheer | Semiya Payasam
Roasted vermicelli is cooked in milk, cardamom, and sugar then garnished with roasted cashews and raisins.
Ingredients
- 1 cup roasted vermicelli; broken up approximately 70gms
- 5 cups soy milk
- 1 1/4 cups sugar
- 1/2 cup cashews
- 1/4 cup raisins preferably golden
- 5 pods cardamoms
- 1 tbsp refined coconut oil refined because we don't want the coconut flavor for this dessert.
- a pinch salt
Instructions
- I like to use really thin vermicelli like this one.
- Break them up and set aside 1 cup/70 gms.
- Measure and set aside cashews and raisins. Golden raisins taste the best, in my opinion.
- Heat oil in a pan and roast the cashews and raisins on low. Stirring constantly, making sure they don't burn. Turn off the heat when the raisins balloon up and the cashews are golden.
- Add soy milk, roasted vermicelli, sugar, and cardamom in a pot and cook on low until the vermicelli is cooked. Then turn off the heat and stir in the roasted cashews, raisins, and a pinch of salt.
- It thickens quite a bit after it sits and cools for a few mins. Enjoy!
