Pasta Kheer/pudding with nuts – Vegan




This is a very rich kheer recipe. which is simple. As a variation used mini pasta shells instead of rice or vermicelli. ย This recipe is Veganised by adding coconut milk.

A variety of roasted nuts added to recipe makes it nutty and crunchy in every bite.

Serves: 3-4
Preparation time: 10 minutes
Cooking time: 20-25 minutes


  • Pasta-1/2cup (I used small pastas)
  • Grated coconut-1/4cup
  • Roasted mixed nuts- (pista-10, cashew-10, almonds-10, walnuts-10)
  • Brown sugar/cane sugar-1/2cup (as per the sweet preferred)
  • Cardamom powder-1/2tsp
  • Low fat coconut milk-1 1/2cup
  • Coconut water- 150 ml (I have used water from one fresh coconut)


  • Combine coconut, brown sugar in the blender/food processor and pulse until sugar blends well with coconut and set aside.
  • Cook pasta in the boiling water until 3/4done (about 4-5minutes) drain and set aside.
  • In a thick bottom pan combine coconut water, coconut milk, mix well and bring it boil on a medium-high flame.
  • Add 3/4th cooked pasta and cook in the coconut milk for 3-4minutes.
  • Then add blended coconut-sugar mixture and continue to simmer for 8-10minutes/until it thickens little bit.
  • Turn off the flame, add cardamom powder mix well.
  • Top it with roasted-crushed nuts.

Serve hot/refrigerate and serve chill.

Serve them along with Puran Poli/Holige for an added taste


  • Blending coconut/sugar helps sugar to blend well.
  • Coconut quantity can be reduced by using roasted mixed nuts
  • Coconut water can be skipped to reduce the thickness of Kheer

I am bringing this recipe to Angie’s FF#31; Kimmy Healthy Vegan #13, Annie’s VVLP#16


About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on August 27, 2014, in Indian, Sweets, Vegan and tagged , , . Bookmark the permalink. 28 Comments.

  1. Oh my Chitra! How did you come up with this!
    It must have been really good with such wonderful flavorrs.. ๐Ÿ™‚


    • Thanx Radhi. …its dad who gives me thoughts so nothing from me dear. …This was not planned just an instant thought and try so credit goes to my dad god. ..thanx a bunch for your encouraging words dear….


  2. This sounds really wonderful.


  3. Lovely, I had always wanted to try pasta kheer never got the guts to try it ๐Ÿ™‚ Now I have the recipe to try ๐Ÿ™‚


  4. This is my favorite Kheer, I am craving for it now.


  5. Having sweet tooth I am drooling here


  6. yummy! the roasted nuts makes it perfect! ๐Ÿ˜€


  7. These ingredients sound wonderful!


  8. Chitra this sounds amazing.


  9. Chitra, I love the idea of using other shapes of pasta! Looks really delicious!


  10. This sounds really good but I am not sure about so much coconut in it ๐Ÿ™‚


  11. So, this is a dessert with pasta? What a creative idea! Would have never thought of it. How did you come up with such a novel idea? ๐Ÿ™‚


  12. Sounds delicious. I presume it would work just as well with the traditional vermicelli? or would I need to make changes. If using small pasta, do you mean the really small bits used in soups? The flavours sound delicious – I just need to be clear about the pasta.


  1. Pingback: Soya bean holige/Sweet stuffed roti | Chitra's Healthy Kitchen

  2. Pingback: Bruschetta or Crostini ?| Fiesta Friday #31 | The Novice Gardener

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