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Vegan Semya Payasam (Kheer) with Almond Milk Yum
Vegan Semya Payasam (Kheer) with Almond Milk
Course dessert
Cuisine indian
Prep Time
10 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • ¼ cup Vermicelli Semya/
  • ¼ cup Sugar
  • 2 cups Almond milk
  • ½ tsp Cardamom powder
  • pinch Saffron
  • 2 tsp Almonds
  • 2 tsp Raisins
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ¼ cup Vermicelli Semya/
  • ¼ cup Sugar
  • 2 cups Almond milk
  • ½ tsp Cardamom powder
  • pinch Saffron
  • 2 tsp Almonds
  • 2 tsp Raisins
Vegan Semya Payasam (Kheer) with Almond Milk
Instructions
  1. Heat 1tsp oil and 1tsp vegan “butter” (I used Earth Balance soy free spreadable butter) in a saucepan; saute almons and raisins until golden. Set aside.
  2. To the same pan, add almond milk  and bring to a boil. Add semya to milk; lower the heat and simmer the mixture until semya is cooked through. Make sure to stir frequently.
  3. Once semya is cooked through, add sugar and saffron. Turn off the heat. Milk is hot enough to melt the sugar.
  4. Finally add the fried almonds and raisins.
Recipe Notes

This is great to serve either hot, cold or at room temperature. Also perfect as a quick dessert for unexpected guests or when a strong urge for something sweet strikes.

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