For #Choctoberfest here is another Indian sweet recipe that I have veganized and chocolatized! I love when my Mom makes semiya payasam (vermicelli pudding) at home for special occasions like festivals, birthdays and such! So I thought it would be interesting for me to take Mom’s recipe and give it a bit of a twist! Consider making this for Diwali!
Let’s get to the ingredients now:
1/2 cup roasted semiya (vermicelli)
2 cups soy milk
3 tsp cocoa powder
1 can sweetened coconut condensed milk (195 ml)
almonds to be dry roasted as garnish (you can also add cashews, I omitted it at the end)
1.If you do not have roasted semiya, you can dry roast the semiya on a pan yourself. Just make sure to keep stirring it so it doesn’t burn. It should be golden brown.
2. Boil the roasted semiya in 1.5 to 2 cups water until tender.
3. Lower the heat to small-medium. Add 2 cups of soy milk to the pan, 3 tsp of cocoa powder and 1 can of the coconut condensed milk and stir until there are no lumps.
4. Simmer on low and keep stirring.
5. Once it has cooked well, taste and see if you need to add more sweetener. If you like your desserts on the sweeter side, at this point you can add more sugar. Also, if the pudding is thick you can add some soy milk to thin it out. This is to your liking.
6. Toast the almonds.
7. Place chocolate semiya payasam into serving bowls and serve it hot or cool (after placing in fridge) with toasted almonds on top!
8. It was quite thick and delicious! Enjoy!! 🙂
Peace, love & happiness always!