Gulabi Seviyan Kheer (Vermicelli Pudding – Sheer Khurma)

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.

What is Gulabi Seviyan Kheer?

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.

Gulabi Seviyan Kheer Ingredients:

• 1 Cup Seviyan (Vermicelli)
• 3 Tbsp Rose Syrup (Roohafza)
• 2.5 Cups Whole Milk
• 1.5 Tbsp Ghee
• 2 Tbsp Sugar – or sugarfree as per choice
• 4-5 Pinch of Saffron threads
• 3-4 Cardamom Pods – crushed
• 1/4 Cup Chopped Almonds
• 9-10 Raisins – optional

Decoration: optional

• 2 Tbsp Crushed Almonds
• Few Fresh Rose Petals

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.

Step by Step Vermicelli Pudding – 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.

Extra Tips:

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!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram 

:: You May Also Like ::

Shahi Saffron Pistachio Seviyan – Kesar Pista Seviyan

Instant Pot Kheer Recipe (Indian Rice Pudding)

Instant Coconut Ladoo | 3 Ingredients &  Ready in 10 Minutes