Instant Pot Semiya Payasam or Vermicelli Kheer Recipe – Easy, rich, creamy and delicious Indian dessert or pudding made with vermicelli, milk, sugar, nuts, cardamom and saffron in the Instant Pot.
What is semiya payasam or vermicelli kheer?
Semiya Payasam is a classic and delicious milk-based Indian dessert made with vermicelli. It is nothing but Indian style pasta or thin noodles which are roasted and cooked in milk, flavored with cardamom and saffron. The kheer is also known as Seviyan Kheer, Vermicelli Kheer and Sevai Kheer.
Semiya Payasam is one of the simplest and easiest Indian desserts that doesn’t take much time and one can easily make it. However, making it in an Instant Pot will be more easy and quick.
Few more Indian kheer recipes on the blog:
Why you’ll love this Instant Pot seviyan kheer?
Super easy and quick to make!
Can easily make for parties and festivals.
It is creamy, rich, delicious and a perfect dessert for any occasion.
Ingredients
Vermicelli / Semiya – It is an Indian variety of pasta or thin noodles made with wheat semolina or plain flour. Vermicelli is one of the popular ingredients which is often used to make savory and sweet dishes such as pulao, upma, kheer and halwa. You can get it from any Indian stores or online. I have used unroasted vermicelli in this recipe but you can also use roasted semiya and skip the roasting step if you don’t have time.
Milk – You can also use almond milk to make it vegan.
Sugar – You may substitute white sugar with brown sugar but the color of the kheer will be vary.
Nuts – Use your favorite nuts or whatever you have in hand. I used cashew nuts and raisins. I roasted them in ghee, skip this and add them directly if you don’t have time.
Cardamom – Do not omit cardamom powder, it gives a great flavor to the dessert. Use freshly ground or store-bought cardamom powder.
Saffron – It is totally optional. It adds a lovely color and flavor to the payasam/dessert.
Ghee – Ghee is clarified butter. You may try substituting with melted butter or coconut oil.
Pistachios & Dried rose petals – These are for garnishing and completely optional.
Tips & Notes:
Make sure the instant pot lid, ring and inner pot is clean and dry to prevent milk from curdling.
Keep an eye while roasting the noodles to avoid burning.
You can also add a little bit of rose water over the prepared kheer.
Remember, the kheer will thicken more as it cools. Add little more milk before serving and reheat it if needed.
Frequently asked questions:
Absolutely, you can double or triple this recipe and you don’t need to increase the cooking time.
I always use the unroasted one as I love roasting it in ghee. You can use roasted vermicelli if you are short of time.
Use vegan butter or coconut oil in the place of ghee and swap milk with almond milk.
It tastes best when eaten on the same day. However, it can be stored in the refrigerator for a couple of days. Do not leave it on the countertop.
If you want to store it longer, freeze it in small batches . Thaw it first and gently reheat using a microwave or stovetop whenever you want serve. Add little more milk while reheating if needed.
It tastes great when served warm or cold. It is a perfect dessert for parties and festivals.
Step by step instructions:
Soak a pinch of saffron in 1-2 tablespoons of hot milk and keep it aside.
Make sure the inner pot of your instant pot, lid and ring is dry and clean. Otherwise milk may curdle.
Press SAUTE button. Add 2 tablespoons of ghee to the inner pot of your instant pot.
Once ghee is hot, add cashews and fry until they are light golden color.
Add raisins and continue roasting until they are golden brown color.
Once they are golden brown, take them out of the pot and set aside. You can skip roasting the nuts if you don’t want to.
To the same ghee, add vermicelli and roast them constantly until golden color.
Make sure not to burn vermicelli.
Add 3 cups of milk to the roasted vermicelli and give it a stir. Scrap the bottom of the pot well to prevent burnt warning.
Add sugar, cardamom powder and saffron milk and mix everything well.
Cover the instant pot with lid and turn the valve to sealing position.
Cancel Saute mode and press Oatmeal / Porridge button. Adjust the time to 8 minutes.
Let the pressure release naturally. Once the metal pin drops, open the lid.
Gently mix the payasam with a spatula to break any lumps.
Add fried cashews and raisins to the the payasam. Mix well.
The kheer will thicken more as it cools.
Serve warm or cold.
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How to make Instant Pot Seviyan Kheer recipe below:
Instant Pot Semiya Payasam (Vermicelli Kheer)
Ingredients
- ½ Cup Vermicelli
- ½ Cup Sugar
- 3 Cups Milk
- ½ Teaspoon Cardamom Powder
- A Pinch of Saffron
- 15 Cashews
- 15 Raisins
- 2 Tablespoons Ghee
Instructions
- Soak saffron in little hot milk and set aside.
- Press SAUTE button and add ghee to the inner pot of your instant pot.
- Add cashews and fry until they are light brown color. Add raisins and continue roasting until golden brown color.
- Take them out of the ghee and set aside.
- Add vermicelli and roast until golden brown.
- Add milk and scrap the bottom well.
- Add sugar, cardamom and saffron soaked milk and give it a stir.
- Close the lid and move the valve to sealing position.
- Cancel saute mode and press OATMEAL / PORRIDGE button and adjust the time to 8 minutes.
- Let the pressure release naturally.
- Gently mix the cooked kheer to break any lumps.
- Add fried nuts and serve hot or cold.
- Garnish with pistachios and rose petals if needed.
Video
Notes
Nutrition
Nutrition values are estimates only.
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