Vermicelli Gulkand Cake

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Vermicelli Gulkand Cake


Cooking Time

Preparation Time :5 Hr 0 Min

Cook Time : 1 Hr 0 Min

Total Time : 6 Hr 0 Min


Serves : 8
  • 1 cups vermicelli

  • 750 ml milk

  • 3/4 cups sugar

  • 1/4 cups milk powder

  • 1/2 tsp kewra essence

  • 1/4 cups agar agar strips

  • 2 tbsp gulkand

  • 1/2 cups heavy cream

  • 2-3 drop red food colouring


  • Dry roast vermicelli.
  • Boil milk.
  • Add 1/3 of roasted vermicelli in boiling milk and let it cook on sim till thicken about 40 minutes, stiring occasionally.
  • Add 2/3 cup of water to 2/3 cup roasted vermicelli. Give a boil and then cook covered on sim for 4-5 minutes till water dries up and vermicelli swells perfectly.
  • Mix half cup sugar in swollen vermicelli and cook covered for 2 more minutes.
  • Let it rest for 5 minutes then pour in a spring form cake mould evenly. Sit it for 15 minutes to set.
  • Add 1/4 cup sugar to thickened milk and cook for 2 minutes.
  • Add milk powder, mix and switch off the flame.
  • Soak agar agar in 1 cup of water for half an hour.
  • Add white chocolate ganache and Kewra essence to vermicelli kheer / thickened milk.
  • Cook soaked agar agar strips till completely melts, about 10 minutes.
  • Mix melted agar agar in vermicelli kheer, retaining 1 tbsp agar agar mix for top layer.
  • After mixing agar agar pour the milk mixture in cake mould over vermicelli layer.
  • Refrigerate for 2 hours to set.
  • Melt Gulkand and mix heavy cream and red food coloring in it. Remove from fire.
  • Melt retained agar agar mix again with a tbsp of water and stir in gulkand mixture.
  • Pour gulkand mixture over set vermicelli kheer in cake mould and refrigerate for an hour again.
  • Garnish with supari mix.