Seviyan Kheer/Vermicelli Kheer (Instant Pot & Stovetop)
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!
Servings: 4
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!
Video
Notes
Important: Sanitize the Instant Pot thoroughly - the steel insert, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it.
Sugar Substitute: Although I have not tried it myself, some readers have suggested that, if using jaggery in place of sugar, add it after cooking on the porridge setting (otherwise the milk can curdle).
Roasted Nuts: If you want to use roasted nuts, add 1 tablespoon of ghee to the instant pot and saute the nuts for about a minute. Then, follow the recipe.
Roasted Vermicelli: If you don’t have roasted vermicelli, you can roast it right in your Instant Pot. Add 1 tablespoon of ghee, then add the vermicelli and roast for about 3-4 minutes, until golden brown. Then add the other ingredients.
Consistency: When refrigerated, this kheer will thicken. You can reheat it with additional milk to get the consistency you like.
Caution: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. I do not recommend making this in a 3 qt or doubling the recipe in a 6 qt, as the milk can boil and come out.
Nutrition
Serving: 221g | Calories: 331kcal | Carbohydrates: 51g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 126mg | Potassium: 371mg | Fiber: 2g | Sugar: 21g | Vitamin A: 298IU | Vitamin C: 0.3mg | Calcium: 239mg | Iron: 1mg