Ingredients

1. 1 ½ cup soymilk
2. 1 ½ cup coconut milk
3. 2 tablespoon oil
4. 1 tablespoon vermicelli
5. 1 tablespoon grated carrots
6. 1 tablespoon chrongi seeds
7. 1 tablespoon suji
8. 2 tablespoon cashew nuts
9. 1 tablespoon tapioca pearls (soaked in water for 1-2 hours)
10. 2 tablespoon sliced almonds
11. 4 tablespoon sugar
12. 2 tablespoon golden raisins
13. 2 tablespoon chopped pistachio nuts
14. ½ teaspoon cinnamon powder
15. A pinch of saffron
16. ¼ teaspoon cardamom powder

Directions

1. In a pan add a bit of oil and toast the suji
2. Add and toast the vermicelli
3. Add the grated carrots, fry for a few minutes
4. Add the raisins, sliced almonds, cashew nuts
5. Add the 1 ½ cups soymilk, 1 ½ cups coconut milk, the tapioca pearls. Stir constantly so it doesn’t stick to the bottom of the pan
6. Add the saffron and cardamom. Bring to the boil and let it thicken
7. Add the chopped pistachio nuts and the chrongi seeds, keep stirring
8. Reduce heat and add the sugar

Related Recipes

• 
  Thai Green Curry Vegan
• 
  Pasta Sauce
• 
  Pasta O Pasta
• 
  Gluten-free Oats Upma
• 
  Easy Yummy Lentils
• 
  Chinese stir-fry
• 
  Apple Cake Vegan
• 
  Sweet and Sour Sauce with Vegetables Restaurant Style
• 
  Thai Tempeh Patties with Cucumber Relish
• 
  Tofurkey from Scratch