Semiya payasam or Semiya kheer (aka Vermicelli Kheer) is a traditional popular Indian dessert made with vermicelli, milk and sugar infused with saffron, cardamom and dried fruits. I have included the stovetop version as well.
This dessert is so simple to make. Now you can make Semiya kheer effortlessly in an electric pressure cooker.
WHAT IS PAYASAM?
Payasam also known as kheer is a traditional Indian Sweet pudding made using milk, grains like rice ,millets ,broken wheat ,tapioca ,semolina or lentils and a sweetener like jaggery or sugar.
We call this semiya payasam with different names such as shavige payasa in kannada, Semiya or Sevalu payasam in telugu or Seviyan kheer in hindi.
It is a special dessert that is made mostly for festivals or any celebrations. Semiya kheer is also a good option for a kitty party or potluck dinner during festivals or get-together. It can be made in large quantities in advance and refrigerated.The semiya kheer can be refrigerated and enjoyed for 2-3 days.
WHICH SEMIYA/VERMICELLI CAN I USE FOR THIS RECIPE?
There’s a huge variety of vermicelli varieties available in the market e.g. made from rice, semolina or wheat flour.I have used Indian vermicelli made up of wheat flour which is roasted and easily available in indian grocery stores or amazon. I have used roasted Bambino brand.
TIPS & VARIATIONS:
1.The semiya kheer thickens after cooling down or refrigerated, add warm milk to adjust the consistency while serving.
2.You can also add 2 tablespoon of condensed milk or almond powder to thicken and enhance the flavor.
3.You can also any nuts of your choice to this kheer.
4.You can use any sweetener of your choice.If using jaggery in place of sugar, then add it after cooking on PORRIDGE mode else the milk can curdle or you can also add brown sugar or coconut sugar .
5. If you don’t have roasted vermicelli, you can roast it in your instant pot. Add a tablespoon of ghee and the vermicelli and roast it for about 3-4 minutes till the semiya turns golden brown and add remaining ingredients.
6.Use whole milk for good result ,If you are vegan use almond or cashew milk.
OTHER SWEET DISHES TO TRY
HOW TO MAKE SEMIYA PAYASAM IN INSTANT POT STEP BY STEP
Ingredients
- Roasted Vermicelli/Semiya
- full fat whole milk (or almond milk for vegan)
- ghee (or coconut oil for vegan)
- sugar (adjust to taste)
- cardamom powder
- saffron
- Roasted Mixed nuts chopped (cashews ,raisins ,almonds)
METHOD:
Clean the instant pot thoroughly – the steel pot, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
Press SAUTE button. Add ghee into the pot ,once hot add dry fruits like cashews and raisins and roast them in the ghee until they turn light golden brown in color.Remove and keep aside.
Next add the roasted vermicelli (semiya) and roast for 30 secs.
Then add milk ,sugar and saffron to the Instant Pot.Give a quick stir.Close the lid, and turn valve from VENTING to SEALING position.
Set the pot to PORRIDGE Mode and set timer to 8 minutes and Let it Natural Pressure Release (NPR).
Open the Instant Pot ,Stir in the cardamom powder and roasted nuts.If you dint get the desired consistency, cook on SAUTE mode for 2-3 mins until it thickens a bit or add more milk, mix and boil for a minute.
Semiya Payasam is ready serve warm or cold.
STOVE TOP METHOD:
1.In a heavy bottom pan add ghee into the pot ,once hot add dry fruits like cashews and raisins and roast them in the ghee until they turn light golden brown in color.Remove and keep aside.
2.Next add the roasted vermicelli (semiya) and roast for 30 secs.
3.Then add milk ,saffron to the pan.Give a quick stir.Cook for around 7-8 minutes while stirring it occasionally.The milk will begin to reduce and the semiya will be cooked.
4.Stir in the sugar , cardamom powder and nuts.Cook for 2-3 minutes or until it thickens a bit.
5.Semiya Payasam is ready serve warm or cold.
SEMIYA PAYASAM INSTANT POT RECIPE CARD
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Semiya payasam or Semiya kheer (aka Vermicelli Kheer) is a traditional popular Indian dessert made with vermicelli, milk and sugar infused with saffron, cardamom and dried fruits
- 1/2 cup Roasted Vermicelli/Semiya
- 4 cups full fat whole milk (or almond milk for vegan)
- 1 teaspoon ghee (or coconut oil for vegan)
- 1/4 cup sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- a big pinch saffron
- 1/4 cup Roasted Mixed nuts chopped (cashews ,raisins ,almonds)
Clean the instant pot thoroughly – the steel pot, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle.
Press SAUTE button. Add ghee into the pot ,once hot add dry fruits like cashews and raisins and roast them in the ghee until they turn light golden brown in color.Remove and keep aside.
Next add the roasted vermicelli (semiya) and roast for 30 secs ,then add milk ,sugar and saffron to the Instant Pot.Give a quick stir.Close the lid, and turn valve from VENTING to SEALING position.
Set the pot to PORRIDGE Mode and set timer to 8 minutes and Let it Natural Pressure Release (NPR).
Open the Instant Pot ,Stir in the cardamom powder and roasted nuts.If you dint get the desired consistency, cook on SAUTE mode for 2-3 mins until it thickens a bit or add more milk, mix and boil for a minute.
Semiya Payasam is ready serve warm or cold.
In a heavy bottom pan add ghee into the pot ,once hot add dry fruits like cashews and raisins and roast them in the ghee until they turn light golden brown in color.Remove and keep aside.
Next add the roasted vermicelli (semiya) and roast for 30 secs.
Then add milk ,saffron to the pan.Give a quick stir.Cook for around 7-8 minutes while stirring it occasionally.The milk will begin to reduce and the semiya will be cooked.
Stir in the sugar , cardamom powder and nuts.Cook for 2-3 minutes or until it thickens a bit.
Semiya Payasam is ready serve warm or cold.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
1.The semiya kheer thickens after cooling down or refrigerated, add warm milk to adjust the consistency while serving.
2.You can also add 2 tablespoon of condensed milk or almond powder to thicken and enhance the flavor.
3.You can also any nuts of your choice to this kheer.
4.You can use any sweetener of your choice.If using jaggery in place of sugar, then add it after cooking on PORRIDGE mode else the milk can curdle or you can also add brown sugar or coconut sugar .
5. If you don’t have roasted vermicelli, you can roast it in your instant pot. Add a tablespoon of ghee and the vermicelli and roast it for about 3-4 minutes till the semiya turns golden brown and add remaining ingredients.
6.Use whole milk for good result ,If you are vegan use almond or cashew milk
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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