Gulkand Seviyan Kheer Recipe

Step 1: To begin making the Gulkand Seviyan Kheer Recipe in a saucepan bring the milk to a rolling boil

Step 2: Once the milk has boiled, reduce the flame, and allow the milk to simmer on low flame, until it reduces to half its quantity

Step 3: This process will take a good 20 minutes

Step 4: Ensure the milk is stirred occasionally to prevent the bottom of the pan burning the milk

Step 5: It is also always a good idea to keep a ladle inside the milk container

Step 6: Once the milk is reduced, add the cardamom powder, and a few strands of saffron

Step 7: Next, to this add the gulkand and mix vigorously until it melts and comes together along with the milk

Step 8: Adjust the sweetness of the gulkand kheer, based on the sweetness of the gulkand, if required add sugar to suit your taste

Step 9: Since the gulkand is already packed with the rose flavour, depending on how strong or mild you prefer, add the rose water, according to how aromatic you like the gulkand kheer to be

Step 10: Finally, add in the thin seviyan and wait until the seviyan wilts down and becomes soft

Step 11: Turn off the heat, transfer the Gulkand kheer to a serving bowl and garnish with some crushed pistachios and dry rose petals

Step 12: Serve Gulkand Seviyan Kheer as dessert or part of a meal that consists of Ajwain Puri Recipe, and Aloo Tamatari Recipe for a lovely comforting Sunday brunch