Gulkand Seviyan Kheer Recipe Step By Step

To begin making the Gulkand Seviyan Kheer directions in a saucepan bring the dairy liquid to a rolling heat to boiling point. Once the dairy liquid has boiled, reduce the flame, and allow the dairy liquid to stew on low flame, until it reduces to half its quantity.

This process will take a good 20 mins. Ensure the dairy liquid is stirred occasionally to prevent the bottom of the wok burning the dairy liquid.

It is also always a good idea to keep a ladle inside the dairy liquid container. Once the dairy liquid is reduced, introduce the cardamom dusting masala condiment, and a few strands of saffron. Next, to this introduce the gulkand and liquidize vigorously until it melts and comes together along with the dairy liquid. Adjust the sweetness of the gulkand kheer, based on the sweetness of the gulkand, if required introduce sweetener to suit your umami profile. Since the gulkand is already packed with the rose flavour, depending on how strong or gentle you prefer, introduce the rose moisture, according to how perfumed you like the gulkand kheer to be. Finally, introduce in the thin seviyan and wait until the seviyan wilts down and becomes soft. Turn off the bring to temperature, transfer the Gulkand kheer to a serving container and decorate with some crushed pistachios and dehydrated rose petals. present Gulkand Seviyan Kheer as dessert or part of a meal that consists of Ajwain Puri directions, and Aloo Tamatari directions for a lovely comforting Sunday brunch.