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Semiya (Vermicelli) Payasam 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. https://www.indianveggiedelight.com/semiya-payasam-instant-pot/
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Instant Pot Semiya Payasam (Vermicelli Kheer)

Semiya payasam/ Semiya kheer (aka Vermicelli Kheer) or Seviyan kheer is a traditional popular Indian dessert made with vermicelli, milk and sugar infused with saffron, cardamom and dried fruits made in the Instant Pot
Course Dessert
Cuisine Indian
Keyword instant pot, kheer recipes, payasam, semiya kheer, seviyan kheer recipe, vermicelli kheer
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 223kcal
Author bhavana

Ingredients

Measuring cup used (1 cup = 250 ml)

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 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:

  • 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.

Notes

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.

Nutrition

Calories: 223kcal | Carbohydrates: 37.5g | Protein: 6.32g | Fat: 10g | Saturated Fat: 3.2g | Sodium: 80mg | Potassium: 295mg | Sugar: 24.43g | Vitamin A: 650IU | Calcium: 230mg | Iron: 0.7mg