| 1 minute to read
Almond milk pudding /kheer/payasam
- Almond Milk (organic and unsweetened) 200ml
- Wheat vermicelli 15g (dry roasted)
- Pista 1piece for garnish
- Saffron strands
- Cinnamon Powder for flavor
In a milk pan, dry roast the vermicelli.
In the same pan, add almond milk and let the vermicelli boil in simmer.
Let the vermicelli become soft.
Add stevia and check as per your taste.
Once it thickens, add cinnamon powder and saffron strands.
Pour in a glass bowl and garnish with grated pistachio on top.
You can chose to serve it warm or cold.
P.S If you want thin consistency, add 1/2 cup water to almond milk.
This can be made with mix of cashew and almond milk too in equal quantities.