Creamy Seviyan (Vermicelli Pudding) powered by plants 💚😋

Aromatic, creamy and beautifully spiced with cardamom and saffron, this plant powered seviyan kheer by Vegan life with Shivakshi (@to.live.soulfully) might just become your new favorite! ✨😍

Easy to make, loved by all! 🫶🏼

✨ Introduction

There’s something magical about a slow-cooked bowl of seviyan kheer (vermicelli pudding). The way it thickens gently, turns glossy, and fills the kitchen with the scent of cardamom and saffron is pure comfort. This version is entirely plant-based, using oat milk and flaxseed milk (optional) for a creamy yet not as heavy as traditional dairy kheer (pudding). 

Oat milk lends a naturally sweet, velvety base, while flaxseed milk adds subtle nuttiness and extra body with some protein. Together, they create a pudding that’s smooth, nourishing, and kind to the animals and our planet. 

📝 Ingredients

(Serves 3–4)

Base:

1 cup roasted seviyan (vermicelli)

2½ cups oat milk (unsweetened preferred)

½–1 cup flaxseed milk (optional, for added creaminess)

3-6 tablespoons maple syrup (or sweetener of choice: coconut sugar, agave, or jaggery syrup)

Flavor & Aroma:

5–6 pods green cardamom, freshly crushed

Generous pinch of saffron strands (kesar), soaked in 1 tablespoon warm oat milk

Nut & Seed Mix:

1 tablespoon coconut oil

2 tablespoons almonds, chopped

2 tablespoons cashews, chopped

1 tablespoon pistachios, chopped

1 tablespoon melon seeds

1 tablespoon raisins (optional, for sweetness)

You can also coarsely crush the nuts as shown in the image. 

🍲 Method

1. Roast the Nuts:

In a small pan, warm the coconut oil over low-medium heat. Add almonds, cashews first and roast on low heat. After two minutes, add pistachios, and continue to roast for 2-3 minutes and then add melon seeds. Roast gently until fragrant and golden. Add raisins at the end, letting them puff slightly. Remove from heat and set aside.

2. Simmer the Base:

In a heavy-bottomed pan/kadai/patila, pour the oat milk and flaxseed milk. Bring to a gentle simmer on low heat. Add the roasted seviyan. Stir continuously to avoid clumping. Keep cooking on low heat- stirring frequently- for 20-30 minutes. Patience here builds the creaminess. The mixture will gradually thicken and turn silky.

3. Infuse Flavor:

Add crushed cardamom and saffron. Stir gently. Continue to cook on low heat for another 5 minutes.

4. Sweeten & Enrich:

Add maple syrup or your chosen sweetener. Taste and adjust for sweetness. Stir in half of the roasted nut mix. Let it simmer for another 2–3 minutes until glossy and smooth.

5. Finish & Serve:

Serve warm or chilled, topped with the remaining roasted nuts and saffron strands.

🌿 Chef’s Note: The Magic of Plant-Based Creaminess

Plant-based milks like oat and flaxseed create an incredible mouthfeel. They are naturally thick and creamy without the heaviness of dairy. Flaxseed milk’s soluble fiber gives body and silkiness, while oat milk contributes gentle richness and a smooth finish. Together, they produce a pudding that’s luxuriously creamy yet beautifully light, making it perfect for festive indulgence or mindful comfort.

💡 Serving Suggestions

Chill overnight for a cold dessert pudding.

Drizzle extra maple syrup before serving for a glossy finish.

Add a sprinkle of edible rose petals for a festive touch.