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!
This sounds scrumptious! Instead of 3 c whole milk, can I use evaporated milk/mix the whole milk w evaporated milk?; if so, do I use same amt (3 cups) or reduce it?
Hi Asha – I would not suggest to pressure cook evaporated milk as it is too thick and can cause burn. You can pressure cook with just the reduced amount of milk and then add evaporated milk after pressure cooking. Hope that helps!
Hi Meeta
I have the philips multicooker. It doesn’t have porridge mode. Can I use risotto mode instead? Do you think that will work. Sorry new to the world Of electric cookers.
Cheers
Sonali
I’ll be making this for a vegan crowd this weekend. I’ve never made Kheer vegan. I’ll be using pre-roasted semiyan and was thinking of using rice milk. Do you think I can otherwise follow your recipe as written? Open to other non-dairy milk suggestions.
Hi Asha – I have myself not tried, but many people have made this kheer with almond milk and loved it.
I have tried this recipe before and today. First time it turned out good. Today when I made it it curdled the milk. Not sure what went wrong. I had sanitized n washed all the parts. I used bay leaf instead of cardamom which I did last time too
Hi Vibha – I would think it is still some sort of contamination, but it is hard to say what it could be. I also try to make sure that when I open the lid, take it away so that any condensation does not drop back into the kheer. I hope you try again to see if it works.
Hi,
I made this a few days ago and got the burn sign. I did use 2% milk. Could it be because of that? I couldnt do the dump and walk away and had to transfer and cook in a different pot which was a bigger hassel. What am I doing wrong?
Thanks!
Hi Swapnil – I am so sorry to hear you had trouble with the recipe. I don’t think 2% milk is the reason for the burn. I am curious what size instant pot are you using? I have heard that 8qt is much more sensitive, which can be a reason for the burn if you are using an 8qt. I would suggest to boil 1/2 cup water in the instant pot before proceeding with the recipe. I would love to hear if you try the kheer again.
I tried it and milk came curdled, not sure what the issue was . I used jaggery instead of regular sugar.
Hi Jincy – Sorry this happened. I have seen the curdling happen when something is not sanitized properly. For eg. in the lid or sealing ring. Even the condensation from the lid can cause the curdling as it drops back into the pot. Hence I remove all the parts and wash the lid and the steel insert well before making any dessert. If you have an extra sealing ring for sweet foods, it is best to use it. I am not sure if jaggery powder had a role, it is mainly about any impurities getting into the milk. You could try with adding the jaggery powder later after pressure cooking. Hope that helps!
It had to me too but what I car to know later is If you are using jaggery instead of sugar then we need to add jaggery after the porridge Is complete else jaggery and milk mixing together and cooking them ( through porridge setting) will cause the milk to break/ curdle . Learnt this lesson hard way !
Thank you for sharing your experience, Sree. I am going to add a note for other readers, so they don’t face the same issue.
Worked perfect. My first instant pot sweet recipe
Hey Krithika – So glad to hear you enjoyed the kheer!
Great recipe but wondering how long for the natural release?
Hi Bernie – Natural release can take anywhere from 10-20 minuets typically. If it has not opened in 20 minutes, then you can always release the pressure. Hope you enjoyed the kheer!
Hi
I want to make for 8 adults I hav e 6 qt is it ok to double the ingredients ?
Hello Bala – I have not tried doubling the ingredients in this recipe. If you do try, please be close to the instant pot as milk can foam under pressure and could come out. Please do share if you try!
Hi Meeta, I’ve made this kheer several times now, my family loves it. Also, I’ve doubled this recipe in my 6 QT and have had no issues at all. Just wanted to let you know 🙂
Hi Pari – Thank you for sharing back about doubling the recipe. And always happy to hear success stories with the recipes 🙂
Hi,
I plan to make this for a get-together of 20 people.i see you mentioned above that do not double to ingredients. What quantities of ingredients do you recommend if I want to make it for group of 20?
Hi Sneha – I think you will need to at least 4-5x the recipe quantity for 20 adults. However I have not tried making so much quantity of kheer in the instant pot, as I am concerned that milk can foam and come out.