I like healthy desserts, which do not compromise on taste and the waist size too. Sound like a dream, right? Have your cake and eat it too, without having to worry about how much damage you’re doing to your healthy lifestyle. This almond milk dessert does just that, while keeping it simple.
The almond milk payasam/ almond milk pudding is made with vermicelli, and I swapped regular dairy milk with almond milk to cut down a chunk of calories while upping the ante.
Why did I do this swap? Because almond milk, even the unsweetened kind, tastes better when used in sweets. Also, the nutrition war between almond milk vs regular non-fat cow’s milk: 40 calories per cup to 90 calories per cup!
And for further proof, I have this easy and healthy dessert recipe for almond milk payasam/pudding- an Indian sweet traditionally made with cow’s milk. It is a finger-lickin’, hip size-thanking and happy tummy bowl of deliciousness. Don’t believe me? Try this easy and healthy almond milk dessert recipe to find out yourself.
P.S: This almond milk dessert recipe is semi-vegan, because I did use ghee to make it.
RECIPE-Almond Milk Payasam/Almond Milk Pudding
COOKING TIME: 40 minutes
APPROX CALORIE COUNT: 224 calories for a 200 g serving
- 3 cups unsweetened, unflavored almond milk- 240 ml each
- 1 cup sugar- 240 ml
- 1 tbsp ghee
- 6 cashews, halved
- 1 cup water-240 ml
- Cardamom powder- a pinch (optional)
1.Boil the almond milk. Always do this step as the dessert will not taste good otherwise. So, there are two ways to go about this-
- For the microwave– Take 3 cups of almond milk and set it on ‘time defrost’ for 30 seconds. Do 11-12 rounds of this at 30 seconds per round. To check if the almond milk is boiled, see if it is hot to the touch and if there is steam coming from the milk. Cover with paper towel while boiling in the microwave.
- For the stove– Take a bigger pot and fill 1/4th of it with water. Take a smaller pot and place it inside the bigger pot. Pour 3 cups of almond milk into the smaller pot and let it boil on a low flame. A layer of cream will form on the milk, will be hot to the touch and steam will arise. Switch it off at this stage and let it cool for a bit. This takes about 10-15 mins approx.
2. In another pot, heat 1 tbsp of ghee till it melts (low flame). Add cashews and fry till they turn brown in color.
3. Add vermicelli/semiya to this pot and mix. If you’re using roasted vermicelli, stir for about 5 seconds. If it is unroasted, stir for about 30 to 60 seconds till the semiya/vermicelli turns brown.
4. Add 2 cups of the boiled almond milk to the vermicelli-cashew mix and boil. You can filter the milk with a food strainer so that the cream of the almond milk is not used.
5. In about 2-3 mins, the vermicelli mix will thicken. Add about ½ cup water so that it does not stick to the bottom of the pot and burn. Boil this mix for another 2 mins.
6. Add the remaining 1 cup of milk, ½ cup of water, 1 cup of sugar and a pinch of cardamom powder to the above mixture. Stir it for about 10 seconds and let it boil with a covered lid for another 5 minutes.
7. Switch off the flame and let it cool down. Voila, almond milk semiya payasam is ready to serve!
The husband and I relished this sweet, healthy treat post dinner. Take a look at what his opinion of the dessert was!
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