Gulkand Vermicelli Kheer / Semiya Payasam with Rose Petals Preserve / Gulkand Seviyan Kheer
Print ThisIngredients
- 1 small cup Semiya/Vermicelli
- 1 small cup Sugar
- 2 sp Gulkand/Rose Petals Preserve
- 2 cups Milk
- 1 cup Water
- 1 pinch Elaichi Powder
- few chopped Dry Fruits
- 2 sp Ghee
Instructions
Heat ghee in a pan add dry fruits and stir-fry, once done remove to a plate. Fry the vermicelli/semiya in the same ghee till light brown in color, after that transfer to a plate and keep aside.
Put milk+water to the same pan and boil, once boiled add fried semiya/vermicelli and cook well.
Once the vermicelli is fully cooked add sugar and stir, continue to cook for another three or four mins on medium flame. Now add gulkand to it and mix everything together.
Add elaichi powder and mix, finally add fried dry fruits and mix well. When it thickens add 1/2 cup of milk to it.
Turn off the flame and transfer to a serving bowl, now yummy and tasty Gulkand Semiya Payasam/Gulkand Vermicelli Kheer is ready. Serve cool or normal, before serving garnish with chopped dry fruits.
