Gulkand Seviyan Kheer {Rose flavored sweet vermicelli pudding}
User Reviews
5
Gulkand Seviyan Kheer {Rose flavored sweet vermicelli pudding}
Description
This rose-flavored seviyan kheer uses thin vermicelli roasted gently in ghee along with cashews for a subtly nutty base. The vermicelli cooks slowly in low-fat milk blended with gulkand, which imparts a fragrant rose aroma and sweetness alongside sugar and a pinch of saffron, contributing color and flavor. Raisins add bursts of sweetness and texture contrast.
The simmering process softens the vermicelli until tender while maintaining a creamy consistency, with adjustments of milk to control thickness. The addition of rose essence at the end enhances the floral profile. The dish is traditionally served warm but is also enjoyable chilled or at room temperature, making it versatile for different preferences or occasions.
For convenience, an Instant Pot version uses sauté and pressure cooking modes to speed preparation while retaining flavors and textures. The recipe’s combination of floral gulkand, saffron, and warmed milk creates a nuanced sweet treat that highlights Indian dessert flavors in a comforting pudding form.
Ingredients
- 2 teaspoons ghee
- 1 tablespoon cashews halved
- 1 cup vermicelli thin; aka seviyan
- 3 to 4 cups milk low-fat
- 1 tablespoon gulkand
- 1 tablespoon raisins
- 1 pinch saffron
- ⅓ cup sugar
- 1 teaspoon rose essence
Instructions
- Fry the cashews in a heavy-bottom pan in half the ghee on medium-low heat. Keep them aside for garnishing.
- In the same pan, add remaining ghee and vermicelli. Roast them stirring gently for 5 minutes on medium heat. If you are using already roasted vermicelli then only cook them for a minute in the ghee.
- Add milk, gulkand, half of the cashews, raisins and saffron. Cook until the kheer comes to a gentle boil. Add sugar and cook on medium low heat for another 10-15 mins. If the kheer looks thick, add some more milk to it. Add rose essence, stir well and turn the heat off. Serve hot or chilled or at room temperature.
Notes
- Instant Pot cooking reduces active time while infusing flavor; sauté cashews and vermicelli before pressure cooking milk and sugar for best results.
- Adjust milk quantity for desired pudding thickness; add more to thin or less for a denser consistency.
- This kheer can be served hot, room temperature, or chilled according to preference.
- Roasting vermicelli before cooking enhances nutty flavor and prevents sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 75g | 25% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 187mg | 8% |
| Potassium | 312mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 223mg | 22% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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