"This vermicelli pudding is a popular desi dessert enjoyed on festivals and special occasions. It’s made with roasted vermicelli noodles and coconut and cashew milk, cardamom powder, dried fruit and nuts.You can enjoy this healthy, vegan version of this popular vermicelli pudding for breakfast, too!"
Indian vermicelli pudding
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Prep time: 5mins
Cook time: 10mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 1/2 cups wheat vermicelli (broken)
- 2 cups full fat coconut milk
- 2 1/2 cups cashew milk
- 3 fresh whole soft dates (pitted)
- 1/3 cups chopped soft dates (pitted)
- 1 tablespoons coconut oil
- 2/3 teaspoons cardamom powder
- 3 cloves
- 1/4 cups chopped almonds
- 1/4 cups chopped cashew nuts
- agave nectar or maple syrup if you want it even sweeter (optional)
- 1 tablespoons vanilla essence
- 1/4 teaspoon Himalayan salt
- optional: 1-2 tsp of rose water
- almond flakes (to garnish)
- pistachios (chopped, to garnish)
- rose petals (to garnish)
Method
Step 1
Heat 1 tbsp of coconut oil in a pot. Add cloves and fry for a minute on low flame, until they release the aroma.
Step 2
Add broken vermicelli and roast in the coconut oil until golden brown. Keep stirring so they won’t burn.
Step 3
Blend coconut milk and cashew milk with 3 dates. Now add the blended milk to the pot.
Step 4
Add cardamom powder, salt, vanilla essence and (optional) rose water. Cook on low flame for 5-8 minutes, until milk thickens and vermicelli is soft.
Step 5
Add chopped dates, chopped cashew nuts and chopped almonds. Cook for five more minutes on low flame.
Step 6
It’s ready! Tastes amazing hot or cold (everyone has their own preference hehe). Garnish with chopped pistachios, rose petals and almond flakes.