Gulkand rose kheer
Gulkand rose kheer

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, gulkand rose kheer. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Gulkand rose kheer is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Gulkand rose kheer is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have gulkand rose kheer using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Gulkand rose kheer:
  1. Prepare 500 ml Milk
  2. Make ready 200 ml Milkmaid
  3. Prepare 2 tsp Gulkand
  4. Take 1/2 tsp Rose essence
  5. Prepare 1 tsp chia seeds/sabza seeds

Gulkand seviyan kheer: A pudding made with thin vermicelli, milk and sugar that is topped with saffron, golden fried cashews, raisins with an added hint of rose flavor from rose petal preserves. A refreshing new take on the oh so divine vermicelli pudding! Scroll down for an EASY Instant Pot Seviyan Kheer recipe and video. One of the most prepared and loved sweet in Indian households is kheer, which is traditionally made with rice, milk and sugar.

Instructions to make Gulkand rose kheer:
  1. Add milk in the bowl and put rose essence mix it well. Take sabja seeds.
  2. Add sabja seeds in rose milk mix well.
  3. Add milkmaid in rose milk for taste.
  4. Add gulkand in rosemilk mix it well and keep it in fridge for half an hour.
  5. Gulkand Rose kheer ready

Here is a version of kheer, whose main flavour is that of gulkand (a sweet preserve of rose petals). Let the kheer simmer on low heat till it thickens stirring continuously or at least frequently. Switch off gas and add cardamom powder, rose syrup, Gulkand, khareek, and some of the nuts. Mix well and adjust any sweetness according to choice. Before serving, garnish with remaining nuts and dash of rose syrup.

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