Jun 122018
Gulkand Seviyan Kheer

The Indian dessert that no one can resist, Kheer is a staple to celebrate every happy occasion. Vermicelli cooked with milk, gulkand and sugar to make this thick and delicious Kheer.

Ingredients Of Gulkand Seviyan Kheer

  • 2 tsp Ghee
  • 1 Tbsp Cashews (halved)
  • 1 Cup Seviyan (vermicelli, thin)
  • 3-4 Cups Low-fat milk
  • 1 Tbsp Gulkand
  • 1 Tbsp Saffron
  • 1/3 Cup Sugar
  • 1 tsp Rose essence

How to Make Gulkand Seviyan Kheer

1.Fry the cashews in a heavy-bottom pan in 1 tsp of ghee on medium-low heat. Keep them aside for garnishing.

2.In the same pan, add remaining ghee and vermicelli. Roast them stirring gently for 5 minutes on medium heat. If you are using roasted vermicelli then only cook them for a minute in the ghee.

3.Add milk, gulkand, half of the cashews, raisins and saffron and bring it to a gentle boil. Add sugar and cook on medium low heat for another 10-15 minutes.

4.If the kheer looks thick, add some more milk to it. Add rose essence, stir well and turn the heat off.

5.Serve hot, chilled or as desired.

Key Ingredients: Ghee, Cashews (halved), Seviyan (vermicelli, thin), Low-fat milk, Gulkand, SaffronSugar, Rose essence.
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