An Indian favorite dessert for special occasions - Kheer made with vermicelli, milk and sugar infused with saffron, cardamom and assorted dried fruits.
- Sanitize the instant pot thoroughly - the steel insert, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it.
- If you don't have already roasted nuts. Add 1 tbsp of ghee in the instant pot and saute the nuts for about a minute. Then follow the recipe.
- If you don’t have roasted vermicelli, you can roast it right in your instant pot. Add a tbsp of ghee, add the vermicelli and roast it for about 3-4 minutes till they become golden brown and then add the other ingredients.
- When you refrigerate kheer, it will thicken. You can reheat it with additional milk to get the consistency you like.
This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. I do not recommend making this in a 3qt or doubling the recipe in a 6qt, as the milk boils and can come out.
: Add milk and roasted seviyan in a heavy bottom or non-stick pan. Let the milk boil, the reduce flame and let it cook for 20 minutes, stirring frequently to ensure milk does not burn at the bottom. Add the remaining ingredients, and simmer for another 5 minutes. Seviyan Kheer will now be thicker in texture, and ready to serve.