How to make Gulab Ki Kheer Recipe - Rose petals, gulkand and rose water - it is roses all the way in this kheer.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rose petals fresh, Milk ( दूध )

Cuisine : Hyderabadi

Course : Desserts

Gulab Ki Kheer

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Desserts recipes like Oatmeal ke Laddoo, Low Fat Chocolate Pudding, Sweet Mango Pulao, Marble Cake. Or try out these recipes from Hyderabadi Cuisine like Murgh Ke Shami, Mirchi ka Salan, Mirchi Ka Salan, Kachchi Mirchi Ka Murgh.

Gulab Ki Kheer Recipe Card

Gulab Ki Kheer

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Gulab Ki Kheer

  • Rose petals fresh 40-50

  • Milk 7 1/2 cups

  • Sugar 1/4 cup

  • Gulkand 2 tablespoons

  • Rose water 8-10 drops


Step 1

Boil milk in a heavy bottom vessel. Once it comes to a boil lower the heat to medium and simmer, stirring continuously till the milk is reduced to one litre.

Step 2

Add sugar and continue to simmer till the sugar is dissolved and the kheer is thick. Add the rose petals, leaving a few for garnish, gulkand and rose water.

Step 3

Stir well and cook for two to three minutes. Take off the heat and set aside to cool. Serve cold.

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