Gulkand Seviyan Kheer | Vermicelli Pudding

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!

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:

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

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.

Process

Here is the step by step recipe:

• 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.

• 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.

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:

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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

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