Semiya Payasam, also known as Vermicelli Kheer or Seviyan Kheer, is a classic Indian dessert made with vermicelli, milk, and sugar, flavored with saffron, cardamom, and dried fruits. This rich and creamy treat can be prepared on the stovetop or in an Instant Pot pressure cooker.
Kheer is a popular dessert in almost every Indian home, also known as payesh or payasam. With countless regional variations, this creamy delight never fails to impress. Whether it’s the classic rice kheer, nutritious makhana kheer, paneer kheer, or seasonal favorites carrot kheer, mango kheer, each version brings its own unique charm.
Today, I am sharing another tasty and quick seviyan kheer recipe. You can also make it effortlessly in an electric pressure cooker. Also, check out my semiya upma recipe.
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What Is Vermicelli Kheer?
Vermicelli Kheer is a delicious Indian dessert made with vermicelli (semiyan).
We call this semiya payasam with various names across different regional languages in India, such as shavige payasa in Kannada, semiya or sevalu payasam in Telugu, or seviyan kheer in Hindi.
It is a special dessert made mostly for festivals or celebrations. It is also a good option for a kitty party or potluck dinner during festivals or get-togethers.
Ingredients
- Vermicelli/Semiya: You can use unroasted or roasted vermicelli variety. It is available in any Indian grocery store. I used Bambino Brand.
- Milk: I used full-fat dairy milk, you can also make it with coconut milk, or almond milk, if you are vegan.
- Ghee: is used for roasting dry fruits. If you are vegan, use neutral oil for roasting.
- Sugar: I used refined sugar in this recipe.
- Cardamom powder: I have used freshly ground cardamom from 3 whole green cardamom pods.
- Saffron: Optional. Use a pinch of saffron strands.
- Mixed nuts: Used roasted cashews & raisins for this sweet dessert. You can also use almonds and pistachios.
How to Make Semiya Payasam/Vermicelli Kheer
Stovetop Method
Heat 1 tablespoon of ghee in a kadai over medium heat.
Add 2 tablespoons cashews, and roast until it turns light golden brown. Then add 1 tablespoon raisins and saute until they plump up. Then, remove the nuts and store them aside.
Add ½ cup of unroasted vermicelli to the kadai and roast it until it turns golden brown. It takes about 3-4 minutes. Stir continuously to prevent it from burning.
If you have store-bought roasted vermicelli in hand, I highly recommend roasting it for at least 30 seconds, else, skip this step.
Then, slowly pour 3 cups of full-fat whole milk (or almond milk if vegan) into the kadai. Add 1 big pinch of saffron strands (optional). Stir well to combine.
Bring the milk to a boil on medium heat, and then simmer and cook the vermicelli in the milk until soft and fully cooked. Stir occasionally so that semiyan doesn't stick to the bottom.
Then add 6 tablespoons of sugar and stir well until the sugar dissolves completely. Continue to cook further for another 3-4 minutes until the kheer thickens slightly.
Lastly, stir in ½ teaspoon cardamom powder and roasted nuts. Take the kheer off the stove. It will thicken further as it cools down.
Serve vermicelli kheer warm or chilled.
Instant Pot 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 the SAUTE button on Instant Pot. Add 1 tablespoon of ghee to the pot. Once hot, add dry fruits like 2 tablespoons cashews and 1 tablespoon raisins and roast them in the ghee until they turn light golden brown. Remove and keep aside.
Next, add ½ cup roasted vermicelli (semiya) and roast for 30 seconds.
Then, add 3 cups of whole milk, 6 tablespoons sugar, and 1 big pinch of saffron to the Instant Pot. Give a quick stir. Close the lid, and turn the pressure valve to the SEALING position.
Set the pot to PORRIDGE Mode, set the timer to 8 minutes, and Let it Natural Pressure Release (NPR).
Open the Instant Pot. Stir in ½ teaspoon cardamom powder and roasted nuts. If you don't get the desired consistency, cook on SAUTE mode for 2-3 minutes until it thickens a bit, or add more milk, mix well, and boil for a minute.
Instant pot semiya payasam is ready to serve warm or cold.
Semiya Payasam Serving Suggestions
Semiya payasam can be served hot or chilled based on your preference on special occasions or festivals.
Storage Suggestions
You can store the leftovers for up to 2-3 days in the refrigerator in an airtight container.
After refrigeration, the kheer may thicken a bit. You can adjust the consistency by adding a little warm milk while reheating.
Expert Tips
- Roasting Vermicelli: Lightly roast the vermicelli in ghee before adding milk, it enhances the flavor and also prevents it from becoming mushy. You can also use the pre-roasted store-bought vermicelli.
- Sweetener: You can use any sweetener of your choice. You may also use jaggery instead of refined sugar. Just make sure it's organic and add it at the end, as impurities in the jaggery may curdle the milk. If you are making it in Instant Pot, add it after pressure cooking on PORRIDGE mode. You can also add brown sugar or coconut sugar.
- Milk: Use whole milk for a thick and creamy kheer.
- Consistency: The kheer thickens as it cools or during refrigeration, so make sure to make it slightly runnier while cooking.
Variations
- Vegan: If you are vegan, use almond or cashew milk.
- Condensed Milk: You can also add 2 tablespoons of condensed milk (reduce the sugar amount) or almond powder to thicken and enhance the flavor.
- Choice of Nuts: Add any nuts of your choice to this kheer.
Frequently Asked Questions
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 readily available in Indian grocery stores or on Amazon. I have used the roasted Bambino brand.
More Dessert Recipes
Semiya Payasam (Vermicelli Kheer) - Instant Pot & Stovetop
Equipment
Ingredients
- 1 tablespoon ghee or coconut oil for vegan
- 2 tablespoons cashews
- 1 tablespoon golden raisins
- ½ cup vermicelli (semiya)
- 3 cups full fat whole milk (or almond milk for vegan)
- 6 tablespoons sugar (adjust to taste)
- 1 big pinch saffron strands (optional)
- ½ teaspoon cardamom powder
Instructions
Stovetop Method
- Heat a tablespoon of ghee in a kadai over medium heat.Add the cashews, and roast until it turns light golden brown. Then add raisins and saute until they plump up. Then remove the nuts and store them aside.
- Add the unroasted vermicelli to the kadai and roast it until it turns golden brown. It takes about 3-4 minutes. Stir continuously to prevent it from burning.If you have store-bought roasted vermicelli in hand, I highly recommend roasting it for at least 30 seconds, else, skip this step.
- Then slowly pour the milk into the kadai. Add some saffron strands (optional). Stir well to combine.
- Bring the milk to a boil on medium heat and then simmer and cook the vermicelli in the milk until soft and fully cooked. Stir occasionally so that semiyan doesn't stick to the bottom.
- Then add the sugar and stir well until the sugar dissolves completely. Continue to cook further for another 3-4 minutes until the kheer thickens slightly.
- Lastly, stir in the cardamom powder and roasted nuts. Take the kheer off the stove. It will thicken further as it cools down.
- Serve Vermicelli kheer warm or chilled.
Instant Pot 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 on Instant Pot. Add ghee to the pot. Once hot, add dry fruits like cashews and raisins and roast them in the ghee until they turn light golden brown. 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 the pressure valve to SEALING position.Set the pot to PORRIDGE Mode, set the 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 minutes until it thickens a bit, or add more milk, mix well, and boil for a minute.
- Instant Pot Semiya Payasam or Vermicelli Kheer is ready to serve warm or cold.
Video
Notes
Tips & Variations
- Roasting Vermicelli: Lightly roast the vermicelli in ghee before adding milk, it enhances the flavor and also prevents it from becoming mushy. You can also use the pre-roasted store-bought vermicelli.
- Sweetener: You can use any sweetener of your choice. You may also use jaggery instead of refined sugar. Just make sure it's organic and add it at the end, as impurities in the jaggery may curdle the milk. If you are making it in Instant Pot, add it after pressure cooking on PORRIDGE mode. You can also add brown sugar or coconut sugar.
- Milk: Use whole milk for a thick and creamy kheer. If you are vegan, use almond or cashew milk.
- Condensed Milk: You can also add 2 tablespoons of condensed milk (reduce the sugar amount) or almond powder to thicken and enhance the flavor.
- Choice of Nuts: Add any nuts of your choice to this kheer.
- Consistency: The kheer thickens as it cools down or during refrigeration, so make sure to make a slightly runnier consistency while cooking.
Nutrition
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Mandy
Hi there this came out great! Only issue I am having is when I doubled the recipe it sticks to the bottom. Any reason why? I added ghee to it too and still the milk and noodles stick.
Bhavana Patil
Hi Mandeep, Sometimes vermicelli and milk can stick, as it's stainless steel. But it should not be more. I also observed that when it sticks, there is no burnt smell infused in the kheer, which is a good thing. Hope this helps
Beghum's Kitchen
This is really awesome.
Bhavana Patil
Thank you so much Beghum Kitchen
Anonymous
easy & quick 🙂
Shruti
Turned out perfect
bhavana
Thanks for sharing 🙂