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    Home » Indian Festival Foods

    Gulkand Seviyan Kheer | Vermicelli Pudding

    Published: Aug 14, 2017 · Modified: May 3, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 53 Comments

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    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 refreshingly new take on the oh so divine vermicelli pudding!

    seviyan kheer

    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 the 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:

    dahi-handi-mumbai-janmasthami-govinda-40637.html

    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

    seviyan kheer

    This kheer recipe has a special twist - I add good-quality gulkand (sweet rose preserves) and some rose essence for a refreahing and aromatic kheer.

    seviyan kheer

    Process

    Here is the step by step recipe:

    IMG_9678
    • Fry the cashews in a heavy-bottom pan in 1 teaspoon 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.
    seviyan kheer
    • Add milk, gulkand, half of the cashews, raisins, and saffron. 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.
    seviyan kheer

    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:

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Gulkand Seviya Kheer {Rose flavored sweet vermicelli pudding}
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    5 from 4 votes

    Gulkand Seviyan Kheer {Rose flavored sweet vermicelli pudding}

    Gulkand Seviyan Kheer - A sweet vermicelli pudding topped with saffron, cashews, raisins with an added hint of rose flavor from rose petal preserves!
    Cook Time20 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Calories: 405kcal
    Author: Archana Mundhe

    Ingredients

    • 2 teaspoons ghee
    • 1 tablespoon cashews halved
    • 1 cup thin seviyan/vermicelli
    • 3 to 4 cups low-fat milk
    • 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 Recipe:
    • Turn Instant Pot to sauté(normal) mode and heat ghee. Add cashews and fry them for a minute or until lightly golden.
    • Add vermicelli and sauté until they turn light golden brown. If using roasted vermicelli sauté for only a minute.
    • Add 3 cups of milk, sugar, and saffron. Mix well. Close Instant Pot with pressure valve to sealing.
    • Press Cook(Low Pressure) for 5 minutes followed by natural pressure release.
    • Open the Instant Pot, add gulkand, raisins, and rose essence, stir well.
    • Add more milk for a thinner consistency. Enjoy hot or chilled or at room temperature.

    Nutrition

    Calories: 405kcal | Carbohydrates: 75g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 187mg | Potassium: 312mg | Fiber: 1g | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 0.3mg | Calcium: 223mg | Iron: 0.7mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    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 in New Jersey with my husband and two sons.
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    1. sanika says

      October 22, 2019 at 2:11 pm

      Hi Archana,
      I plan to make this for office Diwali potluck for almost 35-40 people, what should be the quantity (10 times the quantity you mentioned in the recipe )

      Thanks

      Reply
      • Archana says

        October 23, 2019 at 12:01 pm

        Hi Sanika, Just make 5 times. Dont add all the milk at once, Add it later.

        Reply
        • sanika says

          October 23, 2019 at 4:10 pm

          thank you will try and keep u posted 🙂

          Reply
    2. Hetal says

      July 31, 2020 at 4:18 am

      It is very tempting recipe. Thank you for sharing. What is the maximum amount of milk I can add to my 6 qt duo instant pot without risking it boiling over? I need to make approx 9-10 servings. Please provide your suggestions. Thank you in advance!!5 stars

      Reply
      • Archana says

        July 31, 2020 at 11:06 pm

        You can easily double the recipe and it will be plenty for 9 - 10 servings.

        Reply
    3. S Das says

      February 22, 2021 at 6:53 pm

      Hello Archana,
      I want to make your Gulkand Kheer. Is there a brand of gulkand that you trust ? And where can I buy it from?
      Thank you,
      Shree.

      Reply
      • Archana says

        February 22, 2021 at 8:26 pm

        I buy gulkand from Indian grocery stores. Do not have a favorite brand jut make sure to check the date and buy one that's freshest.

        Reply
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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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