Vegan Vermicelli pudding or Semiyan Kheer is a pudding made with roasted vermicelli noodles. Indian, Vegan , gluten-free option, nut-free option.
Seviyan Kheer, Semiyan Payasam or Vermicelli pudding are similar desserts made during festivals or winter months. They might vary a bit depending on the region. Vermicelli noodles/pasta (wheat based) is usually used to make the pudding. I also use vermicelli rice noodles when I want a a gluten-free version.
Nuts and dried fruit are toasted and added to the pudding and used for garnish. Flavors such as cardamom, saffron and rose water are used in the pudding. Puddings like these with rice, vermicelli or other things are either really loved or disliked. I like them chilled made till just about the right texture and not too gooey or dry or too liquid. I’d rather eat kheer though instead of oatmeal. 🙂
I made a batch for Republic day yesterday. Happy Belated Republic day India!
I make my pudding with a touch of vanilla. The pudding also makes a great breakfast. Make it less sweet and serve with fruits. The pictured Seviyan was made with gluten-free rice vermicelli.
More Indian Desserts from the blog
Ladoos, Peda, Burfis, Gulab Jamun and more here.
VSPCA‘s founder Pradeep Nath, who has been working for the animals for over 40 years, talks to Our Hen house about the amazing work at VSPCA and the problems they face. I will forever be in awe of his selfless work.
Listen to it here or read the transcript here.
Vermicelli Pudding - Seviyan Kheer
Ingredients
- 2 teaspoons vegan butter or oil
- 2 tablespoons raw cashew pieces or other nuts like raw pistachios or almond slivers
- 2 tablespoons golden raisins or other dried fruit
- seeds from 1 green cardamom
- 1 clove
- a pinch of salt
- 1/2 cup (30 g) vermicelli noodles broken into 4 to 5 inch pieces, use Thai Rice vermicelli for gf
- 2 cups (500 ml) almond milk or other non dairy milk
- 2 to 3 tablespoons sugar or to taste
- a drop of vanilla extract
- 1 to 2 tablespoon (1 or 2 tablespoons) ground raw cashew optional
- for variation: use 6 saffron strands or 1/2 tsp rose water instead of vanilla
Instructions
- Heat oil in a pan over medium heat. When hot, add cashews and cook until lightly golden on some edges. 1 to 2 minutes. Add raisins and cook until they puff up. Remove the cashews and raisins and keep aside.
- In the same pan, add cardamom, cloves, salt and vermicelli noodles and cook over medium heat until the noodles turn golden. 4 to 7 minutes depending on the noodles used. Rice vermicelli takes longer to roast. Stir occasionally to avoid burning.
- Add almond milk and bring to a boil.
- Add sugar, vanilla and mix in. Reduce heat to low-medium and continue to cook until the noodles are cooked through. 5 to 7 minutes. Taste and adjust sweet.
- Fold in half of the cashews and raisins. If the pudding is not thick, add ground cashew and mix in. Continue to cook for another 3 to 4 minutes or until desired consistency. The Pudding will thicken more once cool.
- Garnish with the remaining cashews and raisins. Chill, discard the clove and serve.
Notes
Nutrition
Looks very cozy and comforting :-).
Can this made without the oil? I wish I could make your recipes but I don’t use oil. Thanks!
yes you can make it without oil. Dry roast the cashews until golden. then dry roast the vermicelli and follow the rest of the recipe.
Great! Thanks!
Ooh this looks nice! Is it going in the book?
Thank you for this recipe! It looks delicious! Happy belated Republic Day =)
This looks delicious, I like Indian recipes, I will try this out pudding soon. thanks for sharing .
This is my go to recipe when I feel like a dessert. My husband loves it. The best part about this recipe is that it is really very simple. I buy the roasted vermicelli and cashew nuts so I don’t worry about having to roast them. Absolutely yummy!
Thats awesome!!