Gulkand Seviyan Kheer Recipe: A Fragrant North Indian Delight
Gulkand Seviyan Kheer is a decadent dessert that perfectly combines the delicate aroma of gulkand (rose petal jam) with the comforting richness of seviyan (vermicelli) and full-fat milk. This kheer, a North Indian favorite, is infused with the sweet fragrance of rose and the warmth of cardamom, making it the ideal end to a festive meal. Its silky texture and beautiful floral notes make it a standout dish, perfect for special occasions or a comforting treat on a relaxing evening.
Ingredients
| Ingredient | Quantity |
|---|---|
| Full-fat Milk | 1-1/2 liters |
| Thin Semiya (Seviyan) | 70 grams |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Gulkand (Rose Petal Jam) | 1/3 cup |
| Saffron Strands | A few |
| Pistachios (Chopped) | 6 |
| Rose Water | As required |
| Dried Rose Petals | For garnish |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 250 kcal |
| Protein | ~ 5g |
| Carbohydrates | ~ 35g |
| Sugars | ~ 20g |
| Fat | ~ 10g |
| Fiber | ~ 1g |
| Sodium | ~ 50mg |
Servings: 4
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Prep Time: 0 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Instructions
-
Boil the Milk
In a large saucepan, pour the full-fat milk and bring it to a rolling boil over medium-high heat. Stir occasionally to ensure the milk doesn’t stick to the bottom of the pan. Once the milk starts to boil, reduce the flame to low and let it simmer. Allow the milk to reduce by half, a process that will take approximately 20 minutes. This slow reduction will concentrate the flavors and give the kheer a rich, creamy consistency. -
Add Spices and Saffron
Once the milk has reduced, add the cardamom powder and a few strands of saffron to the milk. Stir the mixture well, allowing the saffron to infuse its color and fragrance into the milk. These aromatic spices form the backbone of the kheer’s flavor profile. -
Incorporate the Gulkand
Now, add the gulkand (rose petal jam) to the milk. Mix vigorously until the gulkand dissolves completely, blending its sweet, floral essence with the milk. Taste the mixture and adjust the sweetness as needed. If you prefer a sweeter kheer, you can add a little sugar at this stage, but the gulkand itself should be sweet enough for most preferences. -
Add Rose Water
The rose flavor in the gulkand is quite intense, so depending on how strong you like your rose aroma, add rose water. This addition will enhance the floral notes, but be careful not to overdo it. Start with a few drops and adjust to taste. -
Cook the Seviyan
Add the thin seviyan to the milk mixture. Stir occasionally to prevent the seviyan from sticking together. Cook the seviyan in the simmering milk until they soften and completely absorb the milk. This will take around 5-7 minutes, depending on the thickness of the seviyan. The texture should be soft and delicate, blending harmoniously with the creamy milk base. -
Finish and Garnish
Once the seviyan are tender and the kheer has thickened to your desired consistency, turn off the heat. Let the kheer rest for a few minutes to allow the flavors to meld together. Transfer the kheer to serving bowls and garnish with chopped pistachios and dried rose petals. The pistachios add a delightful crunch, while the rose petals give a beautiful, aromatic touch. -
Serve and Enjoy
Gulkand Seviyan Kheer can be served warm or chilled, depending on your preference. For an extra indulgent experience, enjoy it as part of a festive meal, perhaps alongside Ajwain Puri and Aloo Tamatari for a comforting and aromatic brunch spread.
Cooking Tips and Variations
-
Vegan Variation: For a dairy-free version, you can replace the full-fat milk with coconut milk or almond milk. The creamy texture will still be there, and the coconut or almond flavor pairs beautifully with the gulkand.
-
Nuts: If pistachios are not to your liking, feel free to use almonds or cashews for a different flavor profile. The crunch from nuts adds an enjoyable contrast to the creamy dessert.
-
Chilled Kheer: Gulkand Seviyan Kheer is equally delightful when chilled. After preparing, allow it to cool down to room temperature, then refrigerate for a few hours. The flavors will intensify, making it an even more refreshing treat.
Why You’ll Love Gulkand Seviyan Kheer
This traditional North Indian dessert offers a stunning blend of milk, gulkand, and cardamom, infused with the delicate fragrance of rose. Seviyan adds an irresistible softness, while the pistachios and rose petals lend a delightful texture and visual appeal. Whether you’re making it for a family gathering or a special occasion, this kheer will undoubtedly leave a lasting impression.
The combination of ingredients also makes this dish quite unique—while gulkand (a sweet preserve made from rose petals) is not commonly used in many mainstream desserts, its addition here provides a refreshing, floral touch that elevates the dish beyond typical kheer recipes. This kheer is not only flavorful but also aromatic, with a rich texture that will make every spoonful feel like a special treat.
Final Thoughts
Gulkand Seviyan Kheer is more than just a dessert; it’s an experience. With its silky milk base, aromatic rose essence, and rich texture from the seviyan, this kheer is perfect for celebrations, festive meals, or simply as a delightful treat when you want to enjoy something sweet yet comforting. Try this recipe, and you’ll understand why it’s loved across generations in North India. Whether served at the end of a hearty meal or enjoyed as a sweet indulgence by itself, this kheer is bound to become a family favorite.
