A classic indian dessert, ‘kheer’, with a twist! Gulkand seviyan 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!
Scroll down for an EASY Instant Pot Seviyan Kheer recipe and video.
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:
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.
Here is my FAV photo of my younger son dressed up as baby Krishna from 2006
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!
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 will love too!
Here is the step by step recipe:
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.
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.
Enjoy this delicious seviyan kheer hot or chilled or at room temperature. Can be made ahead and can stay refrigerated for up to a week.
Here is a video of my EASY seviyan kheer recipe in Instant Pot:
- 2 tsp ghee
- 1 tbsp cashews halved
- 1 cup thin seviyan/vermicelli
- 3-4 cups low-fat milk
- 1 tbsp gulkand
- 1 tbsp raisins
- 1 tsp saffron
- 1/3 cup sugar
- 1 tsp rose essence
- 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 remaining 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.
- 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.
- Note - For roasted vermicelli sauté only for a minute in the ghee.
- Enjoy and Happy Krishna Janmashtami!
Seviyan Kheer Instant Pot recipe:
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Happy Janmashtami !?
To you too Payal!! Thank you
As usual, recipe sounds wonderful and pictures look stunning 🙂
Hans
http://www.ChefsOpinion.org
Thank you Hans!
Beautiful photo Archana! Can you use coconut milk or do you think it will change the consistency too much?
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.
Oh good. I want to try it this weekend. Its such an easy but elegant desert to serve. Thanks 🙂
Ellie, I would love to know how you like it.
Adding gulkand in there is interesting… beautiful pics.
Thank you!!
too good…
Thank you Anu!
Happy Janmashtami!! That looks divine.
Thank you Sumith!
Wonderful it is
Thank you Ruchi!
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!
Thank you! Give it a try, you will love it.
The kheer looks so delicious Archana…the gulkhand is a welcome twist!!:)
Thank you Divya!
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!
Thank you Sandhya! Just a tablespoon of gulkand brings so much more flavor and character to the traditional kheer.
Yummy Kheer! I am sure Gulkand gives a delicious twist 🙂
Thank you Mona!
This is so interesting.Adds a different angle to the usual kheer.Nice recipe.
Thank you Anuradha!
Thank you for following my blog. Hope you find it interesting and like the recipes our members tried and tested.
Would you be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?
Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/08/05/fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments of this post, if you’re interested. That will be just fantastic. Hope to hear from you soon ?
Love your blog. I would love to be a guest poster on your blog, Esme!
Archana, WOW – thanks for the honor and approval. Please have a look at: https://cookandenjoyrecipes.wordpress.com/2016/08/05/fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments of this post, with the link you would like me to schedule for release. I do a Guest post once a week and the first opening available at this moment will be for Oct 21st. Hope to hear from you soon ?
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 […]
yogurt, appetizer, Compliments, dahivada, glutenfree, lentils, vegan
https://ministryofcurry.wordpress.com/2016/08/04/no-fry-dahivadalentil-dumplings-dunked-in-lush-yogurt/
Thanks Archana I will schedule your post for Oct 21 and it will link back to your blog.
Glad you enjoyed your vacation and yes looking forward to what you can share with us.
thank you!
Looks yummy … Great recipe ????
Thank you Rateka!
Looks yummy 🙂
It tastes heavenly!! And super easy to make.
Dont know much about the cooking part…!!! The kheer (payasam in TN) looks absolutely delicious…!!! 😀
Thank you!
I love your twist to this recipe… I am sure your mum was impressed. And your young son is just so cute!
Thank you Annika! Yes she did love the refreshing new taste.
I made it over the weekend and it came out great..my family loved it . thanks for sharing
Hi Radha! You are welcome. Thank you for letting me know. Enjoy!
Hi Archana,
Can I double the quantity so that it serves 8 people? Or would it be a problem since there is milk in it? Just want to make sure the boiling milk shouldn’t leak from pot.
Thank you
Yes! This recipe can be doubled