Vermicelli belongs to the family of pastas and is thinner than spaghetti. Vermicelli kheer is easy to make and is made in many versions. I have veganized the original recipe by using soymilk instead of regular milk. Coconut milk also can be used in place of soymilk. You need to taste this simple dessert to experience the heavenly, creamy taste with the nuts that add crunchiness, Mmm….good!
Ingredients
- Vermicelli – 1 cup
- Sugar – 1 cup
- Soy milk – 2 to 3 cups
- Silvered almonds – 4 tablespoons
- Broken cashews – 4 tablespoons
- Margarine – 3 tablespoons
- Cardamom powder – 2 pods( crushed)
1. Set a pan and add 1 table spoon of margarine. Once it melts add vermicelli and roast it till it turns into brown color.
2. Add 1 cup of water and cook the vermicelli until soft. Keep stirring.
3. Once vermicelli turns soft stir in 2 cups of soymilk and brings the flame down. Stir in sugar.
4. While the milk boils with vermicelli, set another pan and melt 2 tablespoons of margarine. Add broken cashews and silvered almonds and fry them till golden brown.
5. Stir in roasted cashews and almonds along with margarine into the boiling kheer.
6. Add powdered cardamom and switch off the flame.
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