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.

Gulabi Seviyan Kheer - Sheer Khurma - Vermicelli Pudding

Gulabi Seviyan Kheer – Gulabi Sheer Khurma – Vermicelli Pudding

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.

Gulabi Seviyan Kheer - Rose Vermicelli Kheer - Gulabi Sheer Khurma

Gulabi Sheer Khurma

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.

How to make Gulabi Seviyan Kheer

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.

Gulabi Seviyan Kheer Recipe

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

Seviyan Kheer - Vermicelli Pudding

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).

Gulabi Seviyan Kheer Vermicelli

 

 

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Gulabi Seviyan Kheer - Sheer Khurma - Vermicelli Pudding

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Gulabi Seviyan Kheer (Vermicelli Pudding - Sheer Khurma)

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.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

Instructions

  1. Heat ghee, crushed cardamom pods, and 2 tbsp crushed almonds in a deep non-stick pan.
  2. Add seviyan (vermicelli) and roast it for 2-3 minutes on a low-medium flame.
  3. Add milk, saffron, almonds, raisins and stir it continuously till milk comes to a boil and then reduce the heat to low.
  4. Let the seviyan simmer in milk for 3-4 minutes (stir every 1 minute).
  5. Now, add sugar and boil the milk till it becomes slightly thicker.
  6. Increase the heat to high and bring to boil.
  7. Turn off the heat and now add Rose Syrup (Roohafza). Stir and let this cool for 2-3 minutes (this thickens the seviyan and makes it extra creamy).
  8. Transfer the cooked seviyan to a serving bowl.
  9. Top with chopped almonds, raisins and rose petals.
  10. Serve it cold or hot as per your choice.

Notes

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

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 106mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 7g

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