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, and raisins with an added hint of rose flavor from rose petal preserves. A refreshingly new take on the oh-so-divine vermicelli pudding!
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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 favorite 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 refreshing and aromatic kheer.
Ingredients
- Vermicelli
- Milk
- Sugar
- Nuts
- Raisins
- Rose Preserve
How to Make Seviyan Kheer
- 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 using pre-roasted vermicelli noodles, cook them only 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 minutes. 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. It can be made ahead and refrigerated for up to a week.
Here is a video of my EASY Seviyan Kheer recipe in Instant Pot:
Recipe
Gulkand Seviyan Kheer {Rose flavored sweet vermicelli pudding}
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
- 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.
payel says
Happy Janmashtami !?
Archana says
To you too Payal!! Thank you
Hans Susser says
As usual, recipe sounds wonderful and pictures look stunning 🙂
Hans
http://www.ChefsOpinion.org
Archana says
Thank you Hans!
elliebleu says
Beautiful photo Archana! Can you use coconut milk or do you think it will change the consistency too much?
Archana says
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.
elliebleu says
Oh good. I want to try it this weekend. Its such an easy but elegant desert to serve. Thanks 🙂
Archana says
Ellie, I would love to know how you like it.
Cook with Smile.. says
Adding gulkand in there is interesting... beautiful pics.
Archana says
Thank you!!
Anu Yalo says
too good...
Archana says
Thank you Anu!
Sumith Babu says
Happy Janmashtami!! That looks divine.
Archana says
Thank you Sumith!
Ruchisvegkitchen says
Wonderful it is
Archana says
Thank you Ruchi!
foodinbooks says
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!
Archana says
Thank you! Give it a try, you will love it.
Divya Deepak Rao says
The kheer looks so delicious Archana...the gulkhand is a welcome twist!!:)
Archana says
Thank you Divya!
Sandhya says
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!
Archana says
Thank you Sandhya! Just a tablespoon of gulkand brings so much more flavor and character to the traditional kheer.
healthyindiankitchen says
Yummy Kheer! I am sure Gulkand gives a delicious twist 🙂
Archana says
Thank you Mona!
Anuradha Mukherjee says
This is so interesting.Adds a different angle to the usual kheer.Nice recipe.
Archana says
Thank you Anuradha!
cookandenjoyrecipes says
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 ?
Archana says
Love your blog. I would love to be a guest poster on your blog, Esme!
cookandenjoyrecipes says
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 ?
Archana says
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/
cookandenjoyrecipes says
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.
Archana says
thank you!
Rateka says
Looks yummy ... Great recipe ????
Archana says
Thank you Rateka!
Iwanttobeacook says
Looks yummy 🙂
Archana says
It tastes heavenly!! And super easy to make.
sudersansrini says
Dont know much about the cooking part...!!! The kheer (payasam in TN) looks absolutely delicious...!!! 😀
Archana says
Thank you!
annika says
I love your twist to this recipe... I am sure your mum was impressed. And your young son is just so cute!
Archana says
Thank you Annika! Yes she did love the refreshing new taste.
Radha says
I made it over the weekend and it came out great..my family loved it . thanks for sharing
Archana says
Hi Radha! You are welcome. Thank you for letting me know. Enjoy!
Niketa says
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
Archana says
Yes! This recipe can be doubled
Apurva Desai says
Hi Archana! This looks so good and easy to make.
I’m making the recipe today and could not help but notice that you mention rose water in the IP version but have rose essence in the ingredient list. Are they interchangeable or did you mean rose essence?
Thanks.
Archana says
Rose essence if you have 🙂