Gulkand Semiya Kheer {Rose flavored sweet vermicelli pudding}

A classic indian dessert, ‘kheer’, with a twist! Gulkand semiya kheer: A pudding made with thin vermicelli, milk and sugar that is topped with saffron, golden fried cashews, raisins with an added hint of rose flavor from rose petal preserves.  A refreshing new take on the oh so divine vermicelli pudding!  

Today we celebrate Krishna Janmashtami  – a celebration of the birth of the Hindu deity Krishna, the eighth avatar of Vishnu. This is yet another festival we celebrate in the most auspicious month in hindu calendar – Shravan. In Maharashtra, the “Dahi Handi”  celebrates Krishna’s playful and mischievous trait, where teams of young men form human towers to reach a high-hanging pot of yogurt and break it. Here is a picture from indiatvnews.com that shows the joy and excitement of this festival in Mumbai:

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And here in the US, I polish my silver idol of baby Krishna, clean up the altar, adorn it with beautiful marigolds from my garden and then make the offering of vermicelli kheer. My boys, for some reason are not yet into most of the indian pudding dishes;  but I still make it and hope that someday they will appreciate the flavors in it. In the mean time hubby and I will devour it in no-time!

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Most of the Indian recipes I have are my mom’s  recipes and she is so good at giving them a creative twist with some new ingredient. Today, I think I will impress her with my new invention and I so wish she was here to taste it. I added a tablespoon of good-quality gulkand which is sweet rose preserves and a tsp of rose essence. The outcome was a very aromatic and ambrosial kheer, that I am sure my mom would have loved!

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Here is the step by step recipe:

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Fry the cashews in a heavy-bottom pan in 1 tsp of ghee on medium-low heat. Keep them aside for garnishing. In the same pan, add ghee and vermicelli. Roast them stirring gently for 5 mins on medium heat. If you are using already roasted vermicelli then only cook them for a minute in the ghee.

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

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Serve it hot or chilled or at room temperature. Can be made ahead and can stay refrigerated for up to a week.

Recipe:

Prep time: 0 mins  Cooking time:20 mins  Total time: 20 mins

Ingredients:

1 cup thin semiya/vermicelli
3-4 cups low-fat milk
2 tsp ghee
1/2 cup sugar
1 tbsp gulkand
1 tsp saffron
1 tsp rose essence
1 tbsp raisins
1 tbsp cashews halved

Directions:

  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 ghee and vermicelli. Roast them stirring gently for 5 mins on medium heat. If you are using already 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 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.

Enjoy and Happy Krishna Janmashtami!

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38 thoughts on “Gulkand Semiya Kheer {Rose flavored sweet vermicelli pudding}

    1. Ellie, you can def use coconut milk. This pudding also taste great if it is a little thick. You may need some extra coconut milk depending on the consistency you prefer. I hope you like it! It is very easy to make.

  1. Interesting! I’ve never had vermicelli in a sweet dish, only savory, though my favorite Indian restaurant does have a variation of your recipe which I’ve yet to try. I think I will next time I head over there. Great post!

  2. Archana,
    Enjoyed the dahi handi photos! It really set the mood for your Gulkand semiya kheer- what a great idea to add gulkand to the kheer!

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        1. Thank you! Here is one of my recipe that everyone loves – No Fry Dahivada{lentil dumplings dunked in lush yogurt}
          Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation inspired recipes to come. In midst of the jet lag, the loads of laundry and other things I’ve been craving something cool and […]
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