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.
Blanched almonds and pistachio nuts, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
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
- Place the vermicelli in a large pan.
- Blend the almonds with water in a high-speed blender and add to the pan.
- Heat the pan under a low flame and temper for about 10 minutes. The semiya should soften up.
- Add the sugar to the semiya with the sultanas and coconut. Combine well.
- Grind the nutmeg and seeds in a grinder. Add to the semiya.
- Place in serving dishes or bowls.
- Serve warm or alternatively, chill in the fridge. Garnish with toasted almond flakes.
