Gulkand Seviyan Kheer


1 Tbsp Gulkand

3-4 Cups Low-fat milk

2 tsp Ghee

1/3 Cup Sugar

1 Tbsp Saffron

1 Cup Seviyan (vermicelli, thin)

1 tsp Rose essence
1 Tbsp Cashews (halved)


Fry the cashews in a heavy-bottom pan in 1 tsp of ghee on medium-low heat. Keep them aside for garnishing.

In the same pan, add remaining ghee and vermicelli. Roast them stirring gently for 5 minutes on medium heat. If you are using roasted vermicelli then only cook them for a minute in the ghee.

Add milk, gulkand, half of the cashews, raisins and saffron and bring it to a gentle boil. Add sugar and cook on medium low heat for another 10-15 minutes.

If the kheer looks thick, add some more milk to it. Add rose essence, stir well and turn the heat off.

Serve hot, chilled or as desired.