BM #73 Week 1 Day 3 -
For the last recipe for Holi this year, try this rose flavored semiya kheer which will please your senses and remind you of the upcoming spring season!
Gulkhand is a sweet preserve of rose petals widely used in Ayurveda, for treating a wide range of ailments. It is very aromatic and stress buster as well. It is a coolant and reduces acidity and other digestion related problems.
So the addition of gulkhand in semiya kheer makes it an exotic sweet dish which can be served on festive occasions.
Evaporated Milk 1 1/2 cups
Milk 1/2 cup
Vermicelli / Semiya 2 Tbsp
Sugar 2 Tbsp
Gulkhand 1 Tbsp
Cardamom Powder 1/4 tsp
Almonds and Cashews, crushed 2 Tbsp
Method Of Preparation -
In a pan, boil the evaporated milk and the regular milk and add the semiya. Let the semiya cook for about 3-4 minutes.
Add in crushed almonds and cashews, sugar, gulkhand and cardamom powder.
Let the kheer boil for about 5 minutes.
Remove from heat, garnish with roasted cashews and gulkhand and serve warm. The kheer can be chilled and served cold as well.
Preparation Time 20 minutes