VERMICELLI PUDDING (SEVAI KHEER)
Easy and delicious vegan vermicelli pudding kheer / sevai kheer recipe.
Provided by Veganbell
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : ServingSize 1 cup, Calories 503 kcal, Carbohydrate 89 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Sodium 224 mg, Fiber 3 g, Sugar 31 g
SEVIYAAN (VERMICELLI MILK PUDDING)
A simple but deliciously sweet milk pudding, made with roasted vermicelli and cooked until a soft custard consistency. A popular dessert in Pakistan and India, and often eaten first thing in the morning on the Muslim festival of Eid. Enjoy this dish warm or chilled. I have a saucepan I use just for making sweet dishes, like custard, rice pudding and seviyaan - spicy food tends to permeate cooking equipment, and the same pans I use for making meals would not be appropriate for making desserts in.
Provided by Piya.HMO
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash a saucepan with cold water and shake out the excess.
- Place pan over medium flame and heat the milk, stirring often until it is near boiling (should take 10 minutes). Scrape the walls and base of the pan while heating, to prevent the milk sticking.
- Lower heat to med-low, and cook uncovered, stirring every 5-10 minutes until the milk is reduced by about 1/3 (this should take about 1 hour).
- Add the roasted vermicelli into the reduced hot milk. The vermicelli can be broken into smaller pieces first to make it easier to handle. Roasted vermicelli should be available in packets from Indian or Pakistani grocery stores.
- The vermicelli will soften after 2-3 minutes. Add the ghee (optional) and mix it through. Continue to cook seviyaan over med-low a further 5 minutes.
- Add the sugar and stir to dissolve. You may want to add 1 cup first and taste the seviyaan after the sugar dissolves fully to see if you want the dessert to be any sweeter.
- Stir through the cardamom powder, then let the seviyaan thicken over med-low heat for another 10-15 minutes, stirring occasionally to prevent the mixture sticking.
- Serve warm in individual bowls garnished with pistachio nuts. If chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool almost to room temperature and then chill several hours in the fridge.
Nutrition Facts : Calories 322.2, Fat 7.6, SaturatedFat 4.3, Cholesterol 25.6, Sodium 90.2, Carbohydrate 59.2, Fiber 0.3, Sugar 50, Protein 6.4
MOM'S EASY VERMICELLI PUDDING
One of my mom's signature, no-fail recipes, this pudding (or kheer as it is called here in India) is really simple to make, with the most easily available ingredients (but not saffron, I agree!). Enjoy :-)
Provided by Anu_N
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place a pan on a medium-high flame and lightly roast the vermicelli.
- Add the milk and keep stirring until it boils.
- Reduce the flame to low and add the saffron.
- Stir every 5 minutes to keep the milk from getting scalded.
- In about 20 minutes, the vermicelli will be cooked.
- Add condensed milk, sugar, and stir again till it boils.
- Remove from flame.
- In a small frying pan, roast the cashewnuts in ghee; then add (along with the ghee leftover in the frying pan) to the cooked vermicelli-milk mixture.
- Pour into dessert cups and serve hot, or after cooling and chilling in the refrigerator (chilling for a few hours gives the pudding a thicker texture).
Nutrition Facts : Calories 224.8, Fat 6.4, SaturatedFat 3.8, Cholesterol 20.9, Sodium 130.5, Carbohydrate 34.4, Sugar 27.2, Protein 8.1
INDIAN VERMICELLI PUDDING (DESSERT)
This yummy Indian dessert is not as sweet as others. It is great hot or cold.
Provided by rphel685
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt ghee in a large saucepan over medium-high heat. Add vermicelli; cook and stir until golden, 3 to 5 minutes. Pour in milk and bring to a boil. Reduce heat to medium-low. Add evaporated milk, cashews, raisins, and sugar. Simmer until pudding begins to thicken, about 10 minutes. Serve warm or cold.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 64.6 g, Cholesterol 28.3 mg, Fat 13.9 g, Fiber 2.2 g, Protein 13.1 g, SaturatedFat 6.5 g, Sodium 130.3 mg, Sugar 28.3 g
SHEER KHURMA - VERMICELLI PUDDING
A delicious milk, dates and vermicelli pudding made on Eid-ul-Fitr at the end of the holy month of Ramadan
Provided by Ashima G.
Categories Dessert
Time 1h15m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak dates in warm water for 3-4 hours or until they become soft to cut. Remove seeds and cut the dates into small pieces.
- Boil the dates in 1 cup of milk, till the milk is reduced completely. The dates will absorb all the milk.
- Boil milk in a thick bottomed pan and keep on low flame for about 40 mins until it is thick enough. Keep stirring the milk in between else it will stick to the bottom of the pan.
- Mix in the condensed milk. Stir to combine well.
- In a separate pan, add 2 tbsps of ghee, cardamoms (slightly pounded) and vermicelli. Fry for some time until the vermicelli is light brown.
- Add the vermicelli to the boiling milk and cook for 10 minutes.
- Add sugar and cook for 2-3 minutes until the sugar dissolves. (Adjust sugar according to taste. The condensed milk is also sweet so you might want to taste the milk before adding sugar).
- Add saffron mixed in a tbsp of hot milk to the milk.
- Add about ¼ cup of dry fruits and half the dates. Cook for 2-3 minutes.
- Remove from fire.
- Garnish with remaining dry fruits and dates. Serve hot.
Nutrition Facts : Calories 501.1, Fat 19.2, SaturatedFat 11.5, Cholesterol 59.2, Sodium 175.3, Carbohydrate 72.6, Fiber 0.8, Sugar 72, Protein 12.4
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