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!
If I need it for Tuesday evening can I make it Sunday night or Monday morning? I prefer to make it on Sunday night if possible. Thanks in advance
Hi Kalpana – We discussed over email. But I wanted to add the response here as well. You can make seviyan kheer the day before. However, it might get a little thick as it soaks up all the liquid. So you can heat some milk on the day and add to get them to the right consistency.
Milk got cuddled not sure why…I used boiled milk which was hot…I guess it is still fine to eat it….?
It didn’t taste good as milk got cuddled..
Hi Swapna – Sorry to hear the kheer did not work well. As I have mentioned in the notes, this can happen sometimes if there are any impurities that get into the instant pot while the kheer is cooking.
Quick, easy and tasty recipe. Followed it to the T and it turned out perfect. This is a keeper.
Hi- That makes me really happy. Thank you for sharing your experience:)
Hi,
Can I make this recipe by substituting milk for lactose free milk and the instructions would follow the same?
Hi Cathy – I think it will work well. I have heard from some readers they made it with almond milk and that worked well too.
Hi Meeta, This tastes like the payasam that my mom used to make when I was growing up. The only difference is that the Instant Pot makes it so much easier to make. We will definitely be making this more often. Thank you!
Hi – So good to hear that. Thank you for sharing it 🙂
Do you use the thick or thin vermicelli for this recipe?
Hi Pooja – I used thick vermicelli. You can see the pack I used if you click on the ingredient in the recipe card. Hope you enjoy the Kheer!
I made this in the Instant Pot the other day. The flavor was good like it was made on the stove without the constant mixing it would have taken. It was super easy, which was my favorite part! Mine didn’t come out as pretty looking as yours. The milk was a brownish color and not white anymore. I used an 8 qt IP and only set it for 9 minutes and then natural release. Still a good recipe that I will use again. We ate it all.
Hi – So happy to hear that 🙂 You can try adding sugar after pressure cooking, which might keep the color of the kheer more whitish.
The instant pot duo crisp doesn’t have a porridge setting. How long should I pressure cook it for?
Hi Madhu – I would suggest to try low pressure cooking for the same time as in the recipe. Hope you enjoy the kheer!
My son has gluten allergy. Would you know if I can use rice vermicelli? Maybe it is the same as kheer?
Hi Ravi – Rice vermicelli cooks very quickly and would not work well for pressure cooking. I would suggest to cook that on stovetop or use the instant pot on saute mode.
Hi,
I love the ease of this recipe. I roasted the seviyan first since I didn’t have roasted seviyan. Natural pressure release took 16 minutes. It was a little overcooked. The nuts and raisins became too soft. I set 10 minutes porridge mode in 3 quart instant pot.
Should I have opened it earlier?
Thanks.
Hi Sangy – Thank you for trying the recipe. Maybe do 5 minutes on porridge mode next time. I would not suggest to release the pressure manually in this recipe as there is milk in it which can foam up. Hope you enjoy it!
Thanks Meera for the quick reply. Will definitely try it out with 5 minutes .