Pasta Kheer/pudding with nuts – Vegan
About:
This is a very rich kheer recipe. which is simple. As a variation used mini pasta shells instead of rice or vermicelli. 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
Ingredients:
- 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)
Procedure:
- 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
Note:
- 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
Posted on August 27, 2014, in Indian, Sweets, Vegan and tagged Chitras healthy kitchen, drchdietfood, Vegan desserts. Bookmark the permalink. 28 Comments.
Oh my Chitra! How did you come up with this!
It must have been really good with such wonderful flavorrs.. 🙂
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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….
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This sounds really wonderful.
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Thanks Gretchen…nutty even kids would love it 🙂
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Lovely, I had always wanted to try pasta kheer never got the guts to try it 🙂 Now I have the recipe to try 🙂
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Please go ahead dear…
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This is my favorite Kheer, I am craving for it now.
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You can have the full bowl looking at it 🙂 Glad you liked it
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Having sweet tooth I am drooling here
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🙂
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yummy! the roasted nuts makes it perfect! 😀
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We love nuts…they are crunchy in each bite as well healthy 🙂 …So trying out alternative ways to enjoy nuts
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These ingredients sound wonderful!
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yes Lori…The creamy texture, nutty flavour with goodness of Whole wheat pasta 🙂 Loved it
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Chitra this sounds amazing.
Honey
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Thank you…
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Chitra, I love the idea of using other shapes of pasta! Looks really delicious!
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Thanks Naina…So nice to hear that..Pasta I used instead of Rice/Vermicelli for a Kheer
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This sounds really good but I am not sure about so much coconut in it 🙂
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Juju – Coconut can be reduced by replacing it with toasted ground nuts…hope this helps
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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? 🙂
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Angie – thanks for your lovely feedback…it is my dad blessings and of course lovely bloggers support
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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.
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Hilda – This is traditionally made using Vermicelli….The pasta i used is medium sized, which is in the pic as well…They are not minute like in soups…1/3 size of regular pasta
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Thanks for explaining about the pasta. I suppose really the size is just a matter of choice, presentation, or what one has on hand.
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That’s true Hilda
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