Gulab Seviyan Kheer Recipe | Rose-Flavored Vermicelli Kheer

Indulge in the aromatic delight of Gulab Seviyan Kheer, a rose-infused vermicelli pudding perfect for festive occasions. Learn how to make this creamy and fragrant dessert with step-by-step instructions.

Gulab Seviyan Kheer Recipe – A Fragrant Indian Dessert:

Gulab Seviyan Kheer is a unique twist on the traditional vermicelli kheer, infused with rose flavor and garnished with dried rose petals and nuts. This Indian dessert is perfect for festivals like Diwali, Eid, Raksha Bandhan, and Navratri, offering a rich and aromatic experience.

If you love traditional kheer recipes, this gulab seviyan kheer will surely become a favorite. The combination of roasted vermicelli, creamy milk, sugar, and floral notes of rose water and gulkand creates a royal treat. Let’s dive into this easy-to-make, restaurant-style dessert recipe!

Ingredients for Gulab Seviyan Kheer

Main Ingredients:

• 1 cup seviyan (vermicelli) – Thin vermicelli is preferred for the best texture.
• 4 cups full-fat milk – For a creamy and rich taste.
• ½ cup sugar – Adjust as per your taste.
• 1 tbsp ghee – Enhances flavor and prevents vermicelli from sticking.
• ½ tsp cardamom powder – Adds an authentic Indian touch.
• 1 tbsp gulkand (rose jam) – Optional, but highly recommended for extra rose essence.
• 1 tbsp rose water or ½ tsp rose essence – The key ingredient for the floral flavor.

Garnishing:

• 10-12 almonds, chopped
• 10-12 pistachios, chopped
• 1 tbsp dried rose petals
• Few saffron strands (optional)

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Step-by-Step Recipe for Gulab Seviyan Kheer

Step 1: Roasting the Vermicelli

1. Heat 1 tbsp ghee in a heavy-bottomed pan.
2. Add seviyan and roast on low flame until golden brown.
3. Keep stirring to prevent burning. Once done, set aside.

Step 2: Boiling the Milk

1. In a large saucepan, heat 4 cups of full-fat milk.
2. Bring it to a boil and let it simmer for 5-7 minutes, stirring occasionally.
3. The milk will reduce slightly, giving a thicker consistency.

Step 3: Cooking the Seviyan

1. Add the roasted seviyan to the boiling milk.
2. Let it cook on medium-low heat until it softens, approximately 8-10 minutes.
3. Stir occasionally to avoid sticking.

Step 4: Sweetening & Flavoring

1. Add sugar, cardamom powder, and gulkand (if using).
2. Stir well and cook for another 3-5 minutes until sugar dissolves.
3. Add rose water or rose essence and mix thoroughly.

Step 5: Final Garnishing & Serving

1. Add chopped almonds, pistachios, and saffron strands.
2. Simmer for 2 minutes and turn off the heat.
3. Garnish with dried rose petals for an elegant touch.
4. Serve warm or chilled as per preference.

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Tips & Variations

• For a thicker kheer: Let the milk simmer for a longer time.
• For a richer version: Add 2 tbsp condensed milk.
• Vegan option: Use almond or coconut milk instead of dairy.
• Sugar-free version: Replace sugar with stevia or dates puree.
• Crunchy twist: Add toasted coconut flakes.