Gulkand Seviyan Kheer Recipe
A vegetarian North Indian Recipes recipe with -/2 liter milk - full fat, thin semiya (seviyan), cardamom powder (elaichi). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Gulkand Seviyan Kheer Recipe in a saucepan bring the milk to a rolling boil
-/2 liter milk - full fat(1)gulkand(1/3 cup) - 2
Once the milk has boiled, reduce the flame, and allow the milk to simmer on low flame, until it reduces to half its quantity
-/2 liter milk - full fat(1) - 3
This process will take a good 20 minutes
- 4
Ensure the milk is stirred occasionally to prevent the bottom of the pan burning the milk
-/2 liter milk - full fat(1) - 5
It is also always a good idea to keep a ladle inside the milk container
-/2 liter milk - full fat(1) - 6
Once the milk is reduced, add the cardamom powder, and a few strands of saffron
-/2 liter milk - full fat(1)cardamom powder (elaichi)(1/2 teaspoon)saffron strands - a few - 7
Next, to this add the gulkand and mix vigorously until it melts and comes together along with the milk
-/2 liter milk - full fat(1)gulkand(1/3 cup) - 8
Adjust the sweetness of the gulkand kheer, based on the sweetness of the gulkand, if required add sugar to suit your taste
gulkand(1/3 cup)rose water - as required - 9
Since the gulkand is already packed with the rose flavour, depending on how strong or mild you prefer, add the rose water, according to how aromatic you like the gulkand kheer to be
gulkand(1/3 cup)rose water - as requireddried rose petals - for garnish - 10
Finally, add in the thin seviyan and wait until the seviyan wilts down and becomes soft
thin semiya (seviyan)(70 grams) - 11
Turn off the heat, transfer the Gulkand kheer to a serving bowl and garnish with some crushed pistachios and dry rose petals
gulkand(1/3 cup)pistachios - chopped(6)rose water - as requireddried rose petals - for garnish - 12
Serve Gulkand Seviyan Kheer as dessert or part of a meal that consists of Ajwain Puri Recipe, and Aloo Tamatari Recipe for a lovely comforting Sunday brunch
gulkand(1/3 cup)
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Gulkand Seviyan Kheer Recipe
A vegetarian North Indian Recipes recipe with -/2 liter milk - full fat, thin semiya (seviyan), cardamom powder (elaichi). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Gulkand Seviyan Kheer Recipe in a saucepan bring the milk to a rolling boil
-/2 liter milk - full fat(1)gulkand(1/3 cup) - 2
Once the milk has boiled, reduce the flame, and allow the milk to simmer on low flame, until it reduces to half its quantity
-/2 liter milk - full fat(1) - 3
This process will take a good 20 minutes
- 4
Ensure the milk is stirred occasionally to prevent the bottom of the pan burning the milk
-/2 liter milk - full fat(1) - 5
It is also always a good idea to keep a ladle inside the milk container
-/2 liter milk - full fat(1) - 6
Once the milk is reduced, add the cardamom powder, and a few strands of saffron
-/2 liter milk - full fat(1)cardamom powder (elaichi)(1/2 teaspoon)saffron strands - a few - 7
Next, to this add the gulkand and mix vigorously until it melts and comes together along with the milk
-/2 liter milk - full fat(1)gulkand(1/3 cup) - 8
Adjust the sweetness of the gulkand kheer, based on the sweetness of the gulkand, if required add sugar to suit your taste
gulkand(1/3 cup)rose water - as required - 9
Since the gulkand is already packed with the rose flavour, depending on how strong or mild you prefer, add the rose water, according to how aromatic you like the gulkand kheer to be
gulkand(1/3 cup)rose water - as requireddried rose petals - for garnish - 10
Finally, add in the thin seviyan and wait until the seviyan wilts down and becomes soft
thin semiya (seviyan)(70 grams) - 11
Turn off the heat, transfer the Gulkand kheer to a serving bowl and garnish with some crushed pistachios and dry rose petals
gulkand(1/3 cup)pistachios - chopped(6)rose water - as requireddried rose petals - for garnish - 12
Serve Gulkand Seviyan Kheer as dessert or part of a meal that consists of Ajwain Puri Recipe, and Aloo Tamatari Recipe for a lovely comforting Sunday brunch
gulkand(1/3 cup)
Rate this recipe
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