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  • 1 bowl vermicelli (seviyan)
  • 1 bowl almond milk
  • 1 bowl cashew milk
  • Dryfruits(few almonds, pistachios, cashews, raisins)
  • 2 tbsp sugar
  • 2-3 cardamons powdered
  • Few saffron strands
  • Oil

To make almond milk-

  1. Soak 1 cup almonds in warm water for half hour.
  2. Blend in mixie with 3 cups water (1 : 3).
    (Strain if skins have not been removed)

To make cashew milk-

  1. Soak 1 cup cashews in warm water for half hour.
  2. Blend in mixie with 3 cups water (1 : 3).
    (Not needed to strain)


  1. Heat few drops of oil in a pan.
  2. Saute the dry fruits(roughly chopped). Keep aside.
  3.  Add the vermicelli in same pan, saute for few secs.
  4.  Add the cashew milk & almond milk.
  5. Simmer on low heat for few mins.
  6. Add sugar as needed.
  7. Add cardamon powder.
  8. Add few saffron strands & dryfruits.
  9. Take off heat. Garnish with few almond slivers & saffron strands.

Serve warm or chilled. Enjoy!!


  • Can replace sugar with jaggery or dates.

  • I have used a combination of nut milks, can use any non-dairy milk. Nut milks are sensitive to heat so keep on low heat.



Vanessa believes in conscious & compassionate living. She follows a plant-based lifestyle and loves to be creative and take photos of food. She manages the page The Vanilla Vegan where she shares recipes to show others the simplicity of plant-based living.
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