Almond Milk Semiya Payasam (Vegan, Refined Sugar-Free)
A dairy-free take on the classic Indian vermicelli pudding.
Servings: 6
Ingredients
- 4 cups unsweetened almond milk (3 cups for thicker payasam)
- 3/4 cup hard wheat vermicelli or vermicelli of choice
- 1 tsp cardamom
- 3-4 strands saffron
- 4-5 cardamom pods
- 2 tbsp coconut oil
- 1/3 cup coconut sugar or sugar of choice
- 3-4 tbsp raw cashews
- 3 tbsp raisins
- 2-3 tbsp almond flour (optional)
- 1/4 tsp salt
Instructions
- In a pot, heat 2 tbsp coconut oil
- Add cashews and raisins and saute on medium-high until the cashews become golden-brown, careful not to burn!
- Remove cashews and raisins from the pot and set aside.
- In the same pot, add the vermicelli and saute for 2-3 minutes until vermicelli becomes slightly toasted with a golden color.
- Add the almond milk to the pot and cardamom pods,broken open, cardamom powder and saffron strands. Return flame to high.
- Add sugar and a pinch of salt and bring the milk to a boil. Reduce to medium and simmer until vermicelli is fully cooked, around 5-7 minutes.
- The vermicelli will expand as it cooks, but if you would like to make your payasam a bit thicker, add 2-3 tbsp of almond flour or almond meal.
- Remove from flame and top with the browned cashews and raisins.
- Adjust sugar to taste.
Notes
- For a runnier payasam: add more almond milk
- For a thicker payasam: reduce almond milk and add almond meal