Gulab Sevaiyan Kheer: Rich and Delicious Sevaiyan to satisfy your sweet craving

Our love affair with Indian sweets is such that we cannot go to a single festival without loading up on them! And that is not to say, even everyday meals often end with a touch of sweetness of a ladoo, jalebi or kheer. In fact, we can easily attest that no Indian household can go a whole week without paying attention to their sweet craving and getting their favorite dessert after lunch! Talking about the sweets that we indulge in on a daily basis, vermicelli is pretty high on the list of our favourites. The simplicity of this staple Indian dessert makes it a favorite in almost all households, whatever the day or occasion. However, many of us are guilty of using and reusing macaroni to such an extent, that it has become monotonous for us. but not anymore! Because if you thought you had eaten vermicelli, then this delicious recipe is about to put your love back in the creamy dish.

Simple and easy, seviyans are some of the most loved Indian sweets

[ये भी पढ़ें: सिर्फ खीर ही नहीं, बनाएं सेवइयां]

Gulab Seviyan is a delicious and creamy dessert that adds a succulent flavor to your favorite simple dessert. The taste of almond paste and rose syrup give a charming touch to the humble vermicelli and will surely make you swoon with the recipe. Easy to make and quick to make, this Gulab Sevaiyan Kheer is perfect for whipping up guests when they arrive. Excited to try it? Check out the easy recipe for yourself:

How to Make Gulab Sevaiyan Kheer Recipe:

First, roast the chopped nuts in ghee and keep it aside, fry the vermicelli in the same pan and add milk to it. Let it boil for some time. Add almond paste for a delicious and creamy taste. Let it cook for some time. Add condensed milk, rose syrup and finally garnish with chopped nuts. Remove from heat and serve.

For the detailed recipe of Gulab Sevaiyan Kheer click here

Try making this exotic dish the next time you feel like eating sweets, do let us know how it turned out in the comments below.

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