Semiya Payasam (Vermicelli Kheer) - Instant Pot & Stovetop
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
Servings 4
Calories 360kcal
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 (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
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
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
Calories: 360kcal | Carbohydrates: 56g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 125mg | Potassium: 352mg | Fiber: 1g | Sugar: 29g | Vitamin A: 298IU | Vitamin C: 0.4mg | Calcium: 236mg | Iron: 1mg