Semiya payasam/Semiya kheer (aka Vermicelli Kheer) or Seviyan kheer recipe is a traditional popular Indian dessert made with vermicelli, milk, and sugar-infused with saffron, cardamom, and dried fruits made in the Instant Pot Pressure Cooker. I have included the stovetop version as well.
This seviyan kheer dessert recipe is so simple to make. Now you can make Semiya kheer effortlessly in an electric pressure cooker.
You can also try my Instant pot Semiya Upma recipe.
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 made mostly for festivals or any celebrations. Seviyan kheer recipe is also a good option for a kitty party or potluck dinner during festivals or get-togethers. You can make it in large quantities in advance and refrigerate. The semiya kheer can be refrigerated and enjoyed for 2-3 days.
Vermicelli Kheer Ingredients
- Vermicelli/Semiya: use roasted vermicelli variety. It is available in any Indian grocery store. If you don't find the pre-roasted one, then you can easily roast it at your home.
- Milk: I have used full-fat dairy milk, you can also make it with coconut milk, almond milk, if you are vegan.
- Ghee: is used for roasting dry fruits. If you are vegan, use neutral oil for roasting.
- Sugar: I have used refined sugar in this recipe.
- Cardamom powder: I have used freshly ground cardamom from 3 whole green cardamom pods.
- Saffron: use a pinch of saffron strands.
- Mixed nuts: Used roasted cashews & raisins for this sweet dessert. You can also use almonds.
How to Make Semiya Payasam/Vermicelli Kheer in Instant Pot
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 into 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 mins 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.
Stovetop Pot Method
- 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 or Vermicelli Payasam is ready serve warm or cold.
Tips & Variations for Semiya payasam
- The semiya kheer thickens after cooling down or refrigeration, add warm milk to adjust the consistency while serving.
- You can also add 2 tablespoons of condensed milk or almond powder to thicken and enhance the flavor.
- Add any nuts of your choice to this kheer.
- You can use any sweetener of your choice. If using jaggery in place of sugar, then add it after pressure cooking on PORRIDGE mode else, the milk can curdle. You can also add brown sugar or coconut sugar.
- 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 the remaining ingredients.
- Use whole milk for a good result, If you are vegan, use almond or cashew milk.
FAQs
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
- Badam Halwa Recipe (with Almond Flour)
- Milk Powder Burfi
- Sweet Pongal
- Carrot Halwa instant pot
- Instant Pot Rice Kheer
- Moong Dal Payasam
Check out for more 12+ Instant pot Indian dessert recipes from my blog.
Instant Pot Semiya Payasam (Vermicelli Kheer)
Equipment
Ingredients
- 1 tablespoon ghee or coconut oil for vegan
- ¼ cup roasted mixed nuts chopped (cashews ,raisins ,almonds)
- ½ cup roasted vermicelli (semiya)
- 4 cups full fat whole milk (or almond milk for vegan)
- ¼ cup sugar (adjust to taste)
- a big pinch saffron
- ½ teaspoon cardamom powder
Instructions
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. 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. 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).Once the pot beeps, 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 well and boil for a minute.
- Semiya Payasam is ready serve warm or cold.
Stovetop Pot Method:
- 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.
Video
Notes
- The semiya kheer thickens after cooling down or refrigeration, add warm milk to adjust the consistency while serving.
- You can also add 2 tablespoons of condensed milk or almond powder to thicken and enhance the flavor.
- Add any nuts of your choice to this kheer.
- You can use any sweetener of your choice. If using jaggery in place of sugar, then add it after pressure cooking on PORRIDGE mode else the milk can curdle. You can also add brown sugar or coconut sugar.
- 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.
- Use whole milk for a good result, If you are vegan use almond or cashew milk.
Nutrition
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Shruti says
Turned out perfect
bhavana says
Thanks for sharing 🙂
Anonymous says
easy & quick 🙂
Beghum's Kitchen says
This is really awesome.
Bhavana Patil says
Thank you so much Beghum Kitchen