A rich and creamy vegan kheer for this festive season with mixed nuts! Yes, you read it right – a creamy vegan kheer. Check out the delicious mixed nuts kheer recipe with the goodness of cashews, almonds, and pistachios with a detailed video.
When you combine almonds, cashews, and pistachios how can it not be creamy? I did not use any diary here also no almond or cashew milk. Thanks to all the nuts that make this kheer oh-so-delicious. I learned this recipe from my MIL, and I made this for a few festivals as well. We enjoyed and relished, and I was waiting for the right time to share here on my blog, and here I am sharing right on time for Navratri and Diwali.
The Ingredients & the Measure:
There is no set measurement or set ingredients for this kheer. You can use any nut varieties that you have in hand or use one kind like almonds or cashews. For this recipe, I went with almonds, cashews, and pistachios. You can include pecans, walnuts also. I love the flavor of cardamom, and I used two whole cardamom and cloves as well.
Things to Keep in Mind:
Stirring the kheer is the key thing here. As we are mixing nuts and rice, the kheer thickens fast, and if we don’t stir for every 30 seconds, we will end with big lumps. Guess what; you don’t need to mix it for a long time. The kheer needs that one on one attention for less than 10 minutes. Initially you mix the kheer until it thickens and it takes four to five minutes, and after adding sugar and additional water, you stir for three to four minutes. I can assure you that it’s worth the time. Adding rice thickens not only the kheer but also adds volume and act as a binding agent.
Why Vegan Kheer?
There is no specific reason for keeping it vegan. You can add water and milk for thinning the kheer or other non-diary kinds of milk as well. I skipped the ghee-tempered raisins and nuts and used crushed pistachios to garnish instead. You can find my paal payasam recipe other kheer/payasam recipes here on my category link.
Without any further ado, here is the video and the detailed written recipe that you can print.
PS – I am planning to share sweets and savories for the upcoming festive season on my YouTube channel for the next few weeks. Please subscribe for regular updates.
Ingredients:
- Almonds – 15
- Cashews – 15 (If you have broken cashews, take about 30 to 35)
- Deshelled Pistachios – 15
- Raw Rice – 2 tbsps
- Cardamom – 2
- Cloves – 2
- Water – 2 cups + 5 tbsps + for soaking the nuts and rice
- Sugar – ¾ cup
- Shredded Coconut – ¼ cup
How to Make Mixed Nuts Vegan Kheer?
Prep Work:
- Soak the nuts and rice in water for about 15 to 20 minutes.
- After 20 minutes, remove/peel the almond skin.
Steps:
- Drain the water from the nuts and grind the nuts, rice, coconut along with cardamom and cloves into a smooth paste by adding 5 tbsps of water.
- Now transfer this paste to the heavy bottom vessel. Add 1 cup of water to the mixer jar, rinse it and add it to the vessel.
- Mix the water and the paste together and now simmer this over medium heat until it thickens or when bubbles start to form. (It takes 4 to 5 minutes approx.)
- Make sure you are stirring the mixture using a spoon or hand whisker for every 30 seconds.
- When it thickens, add one more cup of water and the sugar.
- Mix until the sugar dissolves and simmer it again over medium heat and bring it to one boil. (It take three to five minutes approx.)
- Again, ensure you are stirring the kheer to avoid the lumps.
- After the first boil, turn off the heat.
- Garnish with nuts and serve it warm.
Notes:
- I kept the kheer vegan, and I did not add any raisins and nuts tempered in ghee. But you can add that.
- Adjust the sugar according to your sweet preference.
- You can use mixed nuts or go with one variety or even include more like walnuts and pecans.
- There is no set measure; you can adjust according to your taste.
- Also, add more or less water depending upon your consistency preference. Instead of water, you can include milk or non-diary milk like almond or cashew milk.
📖 Recipe
Mixed Nuts Kheer | Vegan Kheer Recipes
Ingredients
- 15 Almonds
- 15 Cashews If you have broken cashews, take about 30 to 35
- 15 Deshelled Pistachios
- 2 tbsps Raw Rice
- 2 Cardamom
- 2 Cloves
- 5 cups Water 2 cups + 5 tbsps + for soaking the nuts and rice
- ¾ cup Sugar
- ¼ cup Shredded Coconut
Instructions
Prep Work:
- Soak the nuts and rice in water for about 15 to 20 minutes.
- After 20 minutes, remove/peel the almond skin.
Steps:
- Drain the water from the nuts and grind the nuts, rice, coconut along with cardamom and cloves into a smooth paste by adding 5 tbsps of water.
- Now transfer this paste to the heavy bottom vessel. Add 1 cup of water to the mixer jar, rinse it and add it to the vessel.
- Mix the water and the paste together and now simmer this over medium heat until it thickens or when bubbles start to form. (It takes 4 to 5 minutes approx.)
- Make sure you are stirring the mixture using a spoon or hand whisker for every 30 seconds.
- When it thickens, add one more cup of water and the sugar.
- Mix until the sugar dissolves and simmer it again over medium heat and bring it to one boil. (It take three to five minutes approx.)
- Again, ensure you are stirring the kheer to avoid the lumps.
- After the first boil, turn off the heat.
- Garnish with nuts and serve it warm.
Video
Notes
- I kept the kheer vegan, and I did not add any raisins and nuts tempered in ghee. But you can add that.
- Adjust the sugar according to your sweet preference. You can use mixed nuts or go with one variety or even include more like walnuts and pecans.
- There is no set measure; you can adjust according to your taste. Also, add more or less water depending upon your consistency preference.
- Instead of water, you can include milk or non-diary milk like almond or cashew milk.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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