Seviyan Kheer ~ Vermicelli Pudding { with Almond Milk}

Seviyan or vermicelli kheer is a quick and easy to make, popular Indian dessert. Made with very few ingredients this recipe is thoroughly savoured during festivals or as an after-meal dessert. Each region in India has a unique style of preparing it, making it the go-to dish for any occasion.

Here, I have used very fine vermicelli which is pre-roasted. Seviyan is cooked in almond milk, sweetened with condensed milk, flavored with cardamom powder and topped with sliced almonds & pistachios.

Ingredients
1 cup fine seviyan / thin roasted vermicelli
2 cup almond milk
¼ cup sweetened condensed milk or equivalent sugar or honey
2 cardamom pod, powdered without skin
Nuts and dry rose-petals for garnish

Method

Heat almond milk in a non-stick pan on medium flame (do not boil). Add roasted vermicelli and cook until soft. Now add condensed milk and mix well. Add cardamom powder, chopped nuts and combine everything well. Serve it cold or warm.

Note:

To make the recipe vegan, substitute condensed milk with sugar
Use normal milk if you do not have almond milk

If you do not get roasted vermicelli, use normal vermicelli and roast in little ghee
Adjust as little or more milk according to the desired consistency