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Apple Vermicelli Pudding is a vegan twist on Seviyan Kheer, a traditional Indian dessert made with vermicelli and milk. This version replaces dairy with almond milk and incorporates green apples for a tart, fruity dimension, making it a lighter yet satisfying dessert option. The pudding is rich in warm spices like cinnamon and cardamom, delivering a comforting and aromatic flavor profile.
The recipe begins by sautéing diced green apples with a cinnamon stick to enhance their natural sweetness. Some of these apples are reserved as a topping, adding both texture and visual appeal to the final dish. Toasted vermicelli is then cooked in a spiced almond milk base sweetened with jaggery, which lends a caramel-like depth of flavor.
Toppings play a crucial role in the dish’s presentation and taste. The reserved caramelized apples and toasted walnuts bring contrasting textures, with the apples offering softness and the walnuts adding a delightful crunch. These simple additions elevate the pudding, making it suitable for a variety of occasions, from casual family meals to festive celebrations.
One of the dessert's highlights is its versatility. It can be enjoyed warm as a cozy treat on a chilly day or served chilled as a refreshing option during warmer months. The recipe also adapts well to dietary needs, with options for gluten-free vermicelli or substituting almond milk with other plant-based alternatives.
Whether you're familiar with Seviyan Kheer or new to vermicelli desserts, this Apple Vermicelli Pudding offers a unique combination of traditional and contemporary flavors. It's simple to prepare and showcases the comforting appeal of Indian-inspired desserts in a vegan-friendly way.
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Yes, replace jaggery with a sugar-free sweetener like stevia or erythritol.
Almond milk works well, but oat, soy, or cashew milk are good alternatives.
Use gluten-free vermicelli made from rice or other non-wheat grains.
Store in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended as it alters the texture of vermicelli and apples.
Use nut-free plant milk like rice or oat milk and skip the walnuts.
Yes, try adding dried fruits, toasted coconut, or seeds like pumpkin or sunflower.
Stir constantly while toasting and ensure even mixing during cooking.
Green apples like Granny Smith provide a tart contrast; sweeter varieties work for a milder flavor.
Yes, coconut or neutral oils like avocado can substitute vegan butter.
Yes, refrigerate for at least 2 hours before serving if you prefer it chilled.
Pecans, almonds, or hazelnuts are good alternatives.
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