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semiya kheer recipe

Gulkand Semiya Kheer Recipe

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Desserts and sweet treats are my weakness. My lunch or dinner won’t be complete unless I eat something sweet. So, I made this Gulkand Semiya Kheer for lunch today and enjoyed with my family. We usually make semiya kheer with cardamom and saffron flavors. I loved the addition of gulkand to it.

Gulkand is a sweet rose petal preserve. It has health benefits too apart from adding great flavors to any dish. It helps to keep your body cool especially in summer. You can simply mix a spoonful of gulkand with milk and consume every day in summer to avoid heat stroke. I love making desserts with gulkand like Gulkand paneer Burfi or Gulkand Rabri.

So, sharing another easy dessert recipe today using gulkand in it. Make some Gulkand Semiya kheer with vermicelli, gulkand cooked in milk and enjoy with your family.

 

Gulkand semiya kheer recipe
5 from 11 votes
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Gulkand Semiya Kheer Recipe

Course Dessert
Cuisine Indian
Keyword dessert
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Priya Shiva

Ingredients

  • 1/2 cup Vermicelli/Semiya
  • 2 tbsp Gulkand
  • 1/4 cup Sugar
  • 4 cups Milk
  • 10 Cashews broken
  • 10 Raisins
  • 1 tbsp Ghee
  • 1 tsp Rose Essence

Instructions

  1. Boil milk in a pan and keep it aside.
  2. Soak saffron strands in little warm milk.

  3. Add 1 tbsp ghee in a frying pan and roast few broken cashews and raisins and set it aside.

  4. Roast the vermicelli for a minute till they turn light brown and add milk to it.

  5. Lower the flame and let the vermicelli cook in the milk till they become soft. Keep stirring.

  6. Add sugar, gulkand and mix it well till sugar gets dissolved.

  7. Remove from the flame and add fried cashews and raisins, rose essence and mix it well.
  8. Serve it hot or cold.

Recipe Notes

It will start getting thick once it cools down. So, you can add more milk if needed. Adjust sugar according to your taste.

Yum

Comments

  4. Cynthia says

    5 stars
    Ummm, I have not had this in a long time. We too make this dessert in the Caribbean. We make the pudding form just like yours and then we also make it like a cake.

  9. Leslie says

    5 stars
    I am totally the same way with my meals. It’s so bad for me, but I love to have at least a little something sweet to finish it off. I’ve never heard of Gulkand before, but I love florals in my sweets, so this sounds just perfect. Yum!

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