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Gulabi Seviyan Kheer (Vermicelli Pudding – Sheer Khurma): a thick, creamy, and refreshing dessert made using seviyan (vermicelli), milk, rose syrup, and dry fruits. Perfect for party, festivals, or a dessert for two.
Gulabi Seviyan Kheer – Gulabi Sheer Khurma – Vermicelli Pudding
It’s an extremely flavorful, sweet-scented kheer/pudding made using seviyan/vermicelli (small, thin noodles), milk, almonds, rose syrup (roohafza), sugar and raisins.
The Rose Syrup (Roohafza) is an extremely popular rose flavored drink in India which has a reddish-pink color.
When added to milk, it gives a nice pink color, hence the name ‘Gulabi which means Pink’.
This dessert pudding recipe is my family favorite because of its creamy texture and the sweet rose flavor.
Infact, every year it’s my contribution to my friend’s Ramzan party, where she invites all of us and serves delicacies made especially during this time.
You can also call it Gulabi Sheer Khurma or Vermicelli Pudding too.
Decoration: optional
The toppings make this dessert really eye-catching, so I insist when you serve it, add some dry fruits/rose petals or even saffron strands on top.
Gulabi Sheer Khurma
The recipe is extremely simple and has few steps.
We start by roasting the seviyan in ghee, cardamom and almonds. This step removes the rawness from the seviyan.
Then we add milk and let it simmer on low flames for 3-4 minutes.
Then you add the remaining dry fruits and sugar. Then simmer for another 2 minutes.
You’d notice that the seviyan has doubled in size and the milk would become thick and creamy too.
Just turn off the heat and now add Rose Syrup (Roohafza). ALWAYS Add Roohafza or Rose Syrup when the wheat is turned off or it can make the kheer bitter.
Finally, add chopped almonds and other toppings if you are using.
Now I like to serve it slightly cold, hence I cool it in fridge for a while and then transfer to serving bowls.
If you like, you can serve it hot too.
Seviyan – I’m using vermicelli but you can use thin seviyan too, just break the long seviyan into two-part.
Whole Milk – you can use milk substitute like almond or cashew milk (adjust sugar accordingly)
Ghee – you can use a light oil or coconut oil instead
Seviyan – I’m using vermicelli but you can use thin seviyan too, just break the long seviyan into two-part.
Whole Milk – you can use milk substitute like almond or cashew milk (adjust sugar accordingly)
Rose Syrup – I’m using Roohafza (an Indian sweetened rose syrup), however, you can use any rose syrup of choice. Add sugar accordingly.
Almonds – use any dry fruits of choice
This Festive Season or your in house party or just a surprise for loved one, make this Gulabi Seviyan Kheer.
This Vermicelli Pudding can be kept in the fridge for 3-4 days. If it thickens, just add some (cold/hot milk depending on your seviyan’s temperature).
Tried Our Recipe – AWESOME!!!
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Gulabi Seviyan Kheer (Vermicelli Pudding - Sheer Khurma): a thick, creamy, and refreshing dessert made using seviyan (vermicelli), milk, rose syrup, and dry fruits. Perfect for party, festivals, or a dessert for two.
Seviyan - I'm using vermicelli but you can use thin seviyan too, just break the long seviyan into two-part.
Ghee - you can use a light oil or coconut oil instead
Whole Milk - you can use milk substitute like almond or cashew milk (adjust sugar accordingly)
Rose Syrup - I'm using Roohafza (an Indian sweetened rose syrup), however, you can use any rose syrup of choice. Add sugar accordingly.
Almonds - use any dry fruits of choice
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