This is our love affair with Indian sweets and you can’t go to a single festival without loading them! And that’s not all. Even daily lunches often ended with a hint of sweetness with laddu, jalebi, or keel. In fact, we can easily make it easy for Indian homes to fall into their sweet thirst and not be able to go for a whole week without getting their favorite after-lunch mitai if they have a chance to get it. We can guarantee! While talking about the sweets we love to have on a daily basis, Sebiyan is quite high on our list of favorites. The simplicity of this classic Indian dessert is a perennial favorite in almost every home, regardless of day or occasion. However, Sebiyan is monotonous because many of us are guilty of using and reusing Sebiyan to some extent. Not so anymore! If you think Sebyan is over, this delicious recipe is here to bring your love back to creamy cooking.
Simple and easy Sebiyan is some of the most beloved Indian desserts
(Read also: Make these unique desserts using Seviyan (Vermicelli) as well as Kheer)
Gulab seviyan is a sweet, creamy, sweet dish with a rosy twist on your favorite simple dessert. Flavors of almond paste and rose syrup give the humble Sebiyan an exotic touch and are sure to immerse you in the recipe. Easy and quick to make, this Gulabseviyan keel is also the perfect item to whip when you have unreleased guests. Are you excited to try it out? Check out the simple recipe yourself.
How to make a grab sebyankee l Recipe for a grab sebyankee:
First, roast the chopped dried fruit with ghee and set it aside, then roast the vermicelli in the same pan and add the milk. Bring this to a boil for a while. Add almond paste for a creamy taste. Let’s cook for a while. Add condensed milk and rose syrup and decorate with the last chopped dried fruit. Take it off the heat and enjoy.
Click here for a detailed recipe for Gulab Seviyan Kheer
Try making this exotic dish the next time your sweet thirst strikes, let us know in the comments below what it will be.