INgredients
- 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-
- Soak 1 cup almonds in warm water for half hour.
- Blend in mixie with 3 cups water (1 : 3).
(Strain if skins have not been removed)
To make cashew milk-
- Soak 1 cup cashews in warm water for half hour.
- Blend in mixie with 3 cups water (1 : 3).
(Not needed to strain)
METHOD
- Heat few drops of oil in a pan.
- Saute the dry fruits(roughly chopped). Keep aside.
- Add the vermicelli in same pan, saute for few secs.
- Add the cashew milk & almond milk.
- Simmer on low heat for few mins.
- Add sugar as needed.
- Add cardamon powder.
- Add few saffron strands & dryfruits.
- Take off heat. Garnish with few almond slivers & saffron strands.
Serve warm or chilled. Enjoy!!
Note:
-
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
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.
