Semiya – Vermicelli Kheer

by Edward Daniel
Caption of Semiya - Vermicelli Kheer. Image by Edward Daniel (c).

Semiya – Vermicelli Kheer is a sweet creamy aromatic Indian dish.  What I love about this dish is that it is really easy to put together and suits those sweet hunger pangs.

Caption of Semiya - Vermicelli Kheer. Image by Edward Daniel (c).
Semiya – Vermicelli Kheer is a sweet creamy aromatic Indian dish.  What I love about this dish is that it is really easy… Recipes Semiya – Vermicelli Kheer European #
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 75g vermicelli
  • 200g almonds, blanched
  • 1 litre filtered water
  • 150g raw unrefined cane sugar
  • 50g sultanas
  • 25g coconut shreds
  • ½ tsp nutmeg
  • 5 cardamon pods, seeds
  • Garnishing
  • Toasted almond flakes

Instructions

  1. Place the vermicelli in a large pan.
  2. Blend the almonds with water in a high-speed blender and add to the pan.
  3. Heat the pan under a low flame and temper for about 10 minutes. The semiya should soften up.
  4. Add the sugar to the semiya with the sultanas and coconut. Combine well.
  5. Grind the nutmeg and seeds in a grinder. Add to the semiya.
  6. Place in serving dishes or bowls.
  7. Serve warm or alternatively, chill in the fridge. Garnish with toasted almond flakes.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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