A creamy and delicious seviyan kheer (semiya payasam) made with vermicelli, milk, and sugar, infused with aromatic saffron, cardamom, nuts, and raisins. Make it easily as a hands-off, Instant Pot recipe or the traditional slow-simmered stovetop method, this vermicelli kheer recipe has you covered!
Seviyan Kheer, also known as Semiyan Payasam or Vermicelli Pudding, is a staple dessert in Indian households during festivals like Eid, Diwali, and Holi. It’s a comfort dessert that tastes just as good served warm as it does chilled.
As I mentioned in my rice kheer recipe, making kheer in the Instant Pot is a game-changer. The best thing about making kheer in the Instant Pot is that there’s no stirring, and it is ready in less than 30 minutes! Traditionally, making kheer meant keeping milk and rice on the stove for a long time, stirring frequently until the milk thickens and becomes creamy.
Here, I’m sharing how you can get that same rich, “slow-cooked” taste in a fraction of the time using an Instant Pot. I shared this recipe in 2018, and it became an instant hit with the Instant Pot community as it saves so much time and effort.
With the Instant Pot, you put all the ingredients in and go your happy way. Then come back to perfectly creamy, delicious seviyan kheer. I will also share my perfected traditional stovetop method for those who prefer the classic way.
Table of Contents
Ingredients You’ll Need
Vermicelli (Seviyan): If you’re new to vermicelli, I want to share a picture of what it looks like. They are like thin spaghetti or noodles, but have a texture unlike either. They are typically called seviyan in North India, and vermicelli or semiya in South India. I use the thick vermicelli for this recipe, unlike the thin vermicelli used in sheer khurma.
I always keep these in my pantry; they cook so quickly and are perfect for busy times. I also use this vermicelli to make sweet vermicelli and semiya upma.
Oh, and I prefer to buy roasted vermicelli, so I don’t have to spend any extra minutes roasting it. It is all about quick and delicious cooking. Isn’t it? If yours is unroasted, don’t worry, I’ve included roasting instructions below.
Whole Milk: For the creamiest kheer, whole milk is the best. But if you are vegan or want to switch to a plant-based milk, you can use oat milk or almond milk.
Sugar: Adjust the amount of sugar to your taste. You can also use a substitute, such as jaggery. Although I have not tried it myself, some readers have suggested that, if using jaggery in place of sugar, add it after pressure cooking(as otherwise the milk can curdle).
Ghee: Only needed to roast the nuts and/or vermicelli for that signature nutty aroma.
Flavorings: Cardamom powder and saffron strands (Kesar).
Garnish: A mix of cashews, almonds, pistachios, and raisins.
Instant Pot Semiya Payasam
This Instant Pot method is amazing for seviyan kheer because it prevents the milk from burning without any stirring.
Sanitize: Ensure your Instant Pot ring and lid are clean (I recommend a separate sealing ring for desserts so the curry smell doesn’t infuse them).
Dump & Go: Add the milk, roasted vermicelli, sugar, cardamom, and saffron to the inner pot. I also add raw nuts and raisins here, but it is totally fine to add them later as well.
Pressure Cook: Close the lid and set to PORRIDGE mode for 10 minutes. If your Instant Pot does not have a porridge mode, then set it to pressure cook on low pressure for 10 minutes.
Note: If you do not plan to serve this right after cooking, then cook 6 minutes on PORRIDGE mode (as the vermicelli softens and kheer thickens as it sits)
Natural Release: Let the pressure release naturally (NPR). Open, stir, and add your roasted nuts.
Seviyan Kheer on the Stovetop
While the Instant Pot is my favorite “set it and forget it” method, making this kheer on the stovetop is quite simple as well. The main difference is that you will need to stir the milk frequently to prevent it from scorching or sticking to the bottom of your pan.
Roast the Nuts: Heat 1 tablespoon of ghee in a heavy-bottomed pan or kadai. Add the nuts and sauté until golden. Remove and set aside.
Roast Vermicelli: In the same pan, add the vermicelli and roast on medium-low heat. Here, I have used the un-roasted variety of vermicelli. Skip this step if using pre-roasted vermicelli.
Roast until it’s golden brown, as shown below.
Add Milk & Simmer: Pour 3 cups of whole milk into the pan with the vermicelli. Bring it to a gentle boil over medium heat. Reduce the heat to low. Let the kheer simmer for about 15–20 minutes. Stir every few minutes, scraping the sides of the pan to incorporate the cream back into the milk.
Sweeten and Flavor: Once the vermicelli is soft and the milk has thickened slightly, add the sugar, cardamom powder, and saffron. Simmer for another 3–5 minutes until the sugar is completely dissolved.
Garnish: Stir in the roasted nuts and raisins. Turn off the heat. Remember, the kheer will continue to thicken as it cools!
Pro-Tips For Success
Avoid Curdling: If using a sugar substitute like jaggery, always add it after the kheer is cooked and the heat is turned off. Also, follow the sanitization tip below.
Sanitization: Milk picks up flavors easily. If you recently made a spicy curry in your Instant Pot, make sure you thoroughly clean and dry the lid and sealing ring. You can also switch the sealing ring if you have a separate one for desserts.
Adjust Consistency: Kheer thickens significantly as it cools. If it becomes too thick, simply stir in a splash of warm milk before serving.
Make it vegan: You can make this kheer with plant-based oat milk or almond milk.
Serving: This seviyan kheer is great served warm or cold. It is just a personal preference. If making for a large party, you can serve in mini shot glasses or these dessert cups.
Storing: Semiya Payasam will store well in the refrigerator for up to 3 days. It will thicken, so add a splash of milk to adjust the consistency.
I hope you enjoy this easy and delicious vermicelli kheer. Do share how it turned out!
Carrot Kheer (Carrot Payasam)
Sabudana Kheer (Tapioca Pudding)
Coconut Almond Ladoo
Brown Rice Pudding / Kheer – Instant Pot
Seviyan Kheer/Vermicelli Kheer (Instant Pot & Stovetop)
Video
Equipment
Ingredients
- 1/2 cup Roasted Vermicelli
- 1/4 cup Sugar , adjust to taste
- 3 cups Milk, I used whole milk, 4 cups for the stovetop method
- 1/8 teaspoon Saffron (Kesar), optional
- 1/2 teaspoon Cardamom powder (Elaichi), optional
- 1/4 cup Mixed nuts , chopped or sliced (cashews, almonds, walnuts, pistachios), optional
- 1 tablespoon Raisins, optional
Instructions
Instant Pot Method
- Ensure the Instant Pot steel insert, ring, and lid are clean. Dry and make sure there is no residue.
- Add the ingredients to the Instant Pot steel insert in the order listed above. Stir, then close the lid with the vent in sealing position.
- Set the Instant Pot to PORRIDGE mode for 10 minutes with the vent in sealing position. (If you do not plan to serve this right after cooking, then cook 6 minutes on Porridge mode, as the vermicelli softens and kheer thickens as it sits).
- When the Instant Pot beeps, let the pressure release naturally. Then open the Instant Pot and stir the kheer gently. If needed, to get the desired consistency, cook on Saute mode for 2-3 minutes. Or add more milk, mix, and let it cook for a minute. Vermicelli Kheer is ready. Serve warm or chilled.
Stovetop Method
- Heat 1 tablespoon of ghee in a heavy-bottomed pan or kadai. Add the nuts and sauté until golden. Remove and set aside.
- In the same pan, add the vermicelli and roast over medium-low heat until golden brown. Skip this step if using pre-roasted vermicelli.
- Pour the whole milk into the pan with the vermicelli. Bring it to a gentle boil over medium heat. Reduce the heat to low. Let the kheer simmer for about 15–20 minutes.
- Add the sugar, cardamom powder, and saffron. Simmer for another 3–5 minutes.
- Stir in the roasted nuts and raisins. Turn off the heat. Remember, the kheer will continue to thicken as it cools!
Meeta, I’m sure your recipe is fine. BUT, I would like to know the weight of the vermicelli you used. I used a little more than 1/2 cup of what we get locally in Germany – and it is so runny!! Which vermicelli do you use?
Hello, Here is a link to the vermicelli I used – https://amzn.to/48v2v3P. I used 1/2 cup or 50 grams.
The instant pot duo crisp doesn’t have PORRIDGE mode. Should I use High Pressure for 7 mins?
Hi Madhu – I would suggest to try low pressure mode for 7 minutes if you don’t have porridge mode. Hope you enjoy the kheer.
This was very nice. Just wanted to thank you for an easy recipe that is so delicious. Sugar was a little less than usual for my taste, but perfect for those wanting to control it. Thanks again.
Hi Dhanya – Thank you for your feedback and I’m glad you enjoyed the recipe!
How do you measure 1/2 cup vermicelli? Do you have a weight?
This recipe is just perfect. Delicious kheer with the right amount of milk and nice, plump seviyaan. The best part is that it is a dump and go recipe, needs zero babysitting! Thanks Meeta.
Hi Mugdha – So happy to hear that. Thank you for sharing it back 🙂
So id I understand this right, for 12 people I would need to make it 3 tomes in a 6 quart pot. Please confirm as I have to have this for 1st August, 2022.
Thanks
I usually make 1x the amount in the recipe, as we are using milk that can sometimes boil and come out. However, if you want to make 3x, I would suggest cooking 1.5x two times. That way you can save some time. Hope you enjoy the kheer!