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!
What’s the size of measurement cup ?
1 cup of liquid measures to 8 fluid ounces or about 240ml.
It is a very nice post.
Thanks for sharing this yummy and healthy recipes ideas.I love to try different yummy food and healthy recipes …
Thank you Sam.
Hi,
I use the roasted vermicelli for kheer but would like to roast the nuts in instant pot. What would you suggest that I do differently from your recipe. Additionally I have 8 qt instant pot. Please let me know.
Thank you
Hey Rucha – I would heat 1-2 of tbsp of ghee in the instant pot, and roast the nuts. Then turn it off. Add the other ingredients, and continue with the recipe. Just make sure to have the ingredients ready, so the nuts don’t get over roasted while you add the other ingredients. The recipe will remain the same even if you use a 8qt instant pot. Hope you enjoy it!
Hi Meeta,
I want to try this in my instant pot, as it looks much quicker than the stovetop! I was wondering if the cook time changes with fine vermicelli instead of the thicker one?
I have a lot of the fine vermicelli in my pantry, but I think the thicker one will be more delicious for kheer. Does the Bambino brand have thick variety of vermicelli?
Thanks for your help!
Dhanya
Hey Dhanya – You are right, Bambino brand is thick vermicelli. I use that for savory vermicelli upma too. I believe 10 minutes will be too long for thin seviyan. You could potentially just put the milk in porridge mode and then after opening, add in the thin seviyan and let it sit for 10 minutes. Hope that helps!
Hi Meeta. Tried making kheer today for guests and it was a big hit. We all loved it. I added 1/2 cup sugar instead of 1/4. Rest all same as you mentioned.
Thank you for such an easy uet yummilicious kheer recipe. ???
Hey Priya – Glad that you and the guests enjoyed the kheer. I am still amazed at how easy it is become to make kheer now 🙂
Hey, i love all your receipes! Thank u for all your efforts! Going to try kheer today..
Thank you for sharing back your review, Ritu. I would love to hear how the kheer turns out!
Hi,
I really want to try this out since I love kheer 🙂 can I buy the rice vermicelli that you get in the Asian section of grocery stores and then roast it myself? Would the recipe change at all? I only have access to that kind of vermicelli at the moment
Hello Kiara – This vermicelli is made from wheat semolina, so I am not sure how it would turn out with rice vermicelli. However if you have not tried the rice kheer, I highly recommend it. Hope you enjoy it!
Will do, thanks!
Hi Meeta,
I am a newbie and have a 3 qt IP.
How do you suggest I modify this recipe to make it in the mini IP?
Would cutting down all ingredients by half, work?
Would that still risk the milk to spill over?
Do let me know.
Thanks much!
Hey Dipalee -I believe cutting ingredients to half should work. Just keep an eye when you try this the first time, as I have only tried in a 6qt ip. Hope you enjoy it!
Hey Meeta..I made the kheer in my 3 qt IP today. Definitely didn’t spill over 🙂 cuz it covered just about 30% of the IP insert! So that’s lots of room for the milk to boil. It worked like a charm. I halved all the ingredients and set it for 8 mins on Porridge mode. The qty is perfect for hubby and me! Thanks again…
Hey Dipalee – So happy to hear it worked perfectly in the 3qt instant pot. Thank you for sharing back 🙂
I made the kheer delicious. Instead of 3 cups of milk I added 4 plus 1/2 cup sugar. Thanks for the recipe easy and tasty. Plus I used 2% milk
Hello Indra – So happy to hear you enjoyed the kheer. Thank you for sharing the changes you made and the review!
Hi,
This came out well but my pot burned on the inside because of the milk. How can I remedy this?
Hey Ayesha – I am sorry to hear, as this has never happened to me. I am trying to troubleshoot with these question – Was there any change you made to the recipe? Did you use pre-roasted vermicelli or roasted it yourself? You could potentially use low-fat milk or add some water to the bottom, then the milk.