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    Home » Recipes » Dessert/Sweet

    Vermicelli Kheer

    Published: July 24, 2017 · Modified: January 3, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 2 Comments

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    A sweet and creamy Vermicelli kheer ready in less than 30 minutes! This can be enjoyed warm or cold.

    A bowl of food on a plate, with Kheer and Vermicelli

    We kick start this week with yet another sweet and creamy dessert that will leave you craving for more. What makes this special is that it is dairy free. Sevai Kheer is a traditional dessert in every Indian household. My hope is that this recipe is an eye-opener for all the readers that think that Indian desserts cannot be prepared in a vegan way.

    There are several healthy replacements for milk and as long as you have ready access to one of them, you can make a vegan vermicelli kheer garnished with fried golden cashews and saffron flakes.

    A bowl of food on a plate, with Kheer

    Do not let the name deceive you. Vermicelli is also known as Semiya or Seviya in the South. But they are just the same. Sevai ki kheer is basically prepared with vermicelli strands, milk, and sugar with a little prep work required for the vermicelli. They are usually roasted in butter before simmering in milk. My vegan version replaces the regular butter with the vegan butter and replaces milk with soy milk. Apart from that the rest of the procedure is pretty much the same as the regular kheer.

    Sevai Kheer can be enjoyed warm or cold. I like it served cold, especially in the summer. Try it tonight or on a special occasion!  

    Check out my other related recipes

    • Seviyan Kheer | Instant Pot Vermicelli Kheer
    • Sabudana Kheer - Tapioca Pearl Pudding
    • Onion Pakoda - How To Make Onion Pakora
    • Spinach Dal - Palak Dal Recipe
    • Simple Vegan Butter-Homemade Dairy Free Butter

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

    A bowl of sevai kheer and topped with pistachios and rose petals

    Vermicelli Kheer

    Uma Raghupathi
    A sweet and creamy Sevai ki kheer ready in less than 30 minutes! This can be enjoyed warm or cold.
    5 from 1 vote
    Print Recipe
    Prep Time:5 mins
    Cook Time:17 mins
    Total Time:22 mins
    Course :Dessert
    Cuisine :Indian
    Allergen :Dairy free, Peanut free
    Difficulty :Easy
    Servings 6 people
    Calories 118 kcal

    Equipment

    • Stainless Steel Pot

    Ingredients
      

    • 100 gram Roasted fine vermicelli
    • ¾ cup organic sugar
    • 1 quart Soy Milk / Almond milk - or 4 cups
    • 1 cup full fat coconut milk or cream - optional
    • 2 tablespoon roasted cashews
    • 1 tablespoon roasted pistachios
    • 1 tablespoon raisins
    • ¼ teaspoon cardamom powder
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    Instructions
     

    • Boil the milk in medium bowl over medium heat.
    • As it starts to boil, add roasted vermicelli.
    • Let it simmer for 10-15 minutes and add sugar. Once the mixture boils, turn down the heat.
    • Add coconut milk, dry roasted nuts and raisins.
    • Finally, add cardamom powder and stir well.
    • Cover the lid for 10 minutes.

    Video

    Notes

    I used roasted vermicelli.
    Dry roast the nuts and raisins before use.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 118kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
    A bowl of Vermicelli Kheer and topped with nuts and placed on the black table

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    Reader Interactions

    Comments

    1. lathiya

      July 25, 2017 at 2:50 am

      Nice vegan twist of our favorable vermicelli kheer..delicious

      Reply
      • Uma Raghupathi

        July 26, 2017 at 4:27 am

        Thank you Lathiya!

        Reply

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    Hello friends! My name is Uma and I am a vegan. But that's not all - I am also a mom.

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