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Gulkand semiya kheer recipe

Gulkand Semiya Kheer Recipe

Course Dessert
Cuisine Indian
Keyword dessert
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Priya Shiva


  • 1 cup Vermicelli/Semiya
  • 10 strands Saffron Strands - 10
  • 4 tbsp Gulkand
  • 3/4 cup Sugar
  • 4 cups Milk
  • 10 Cashews broken
  • 10 Raisins
  • 2 tbsp Ghee
  • 1 tsp Rose Essence


  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 fry few broken cashews and raisins and keep it aside.
  4. Add 1 tbsp ghee in the same pan and roast the vermicelli for a minute till they turn light brown and add boiled 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, saffron strands 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.