Vermicelli kheer is a delectable Indian dessert that is infused with the richness of whole milk, the sweetness of sugar, and the aroma of cardamom. Also known as semiya payasam or sheer khurma, this
It is a dump-and-go recipe, ready in just 20 minutes, and needs no monitoring, making it perfect for festivals and gatherings.
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Why you will love this recipe
- This
Instant Pot vermicelli kheer is extremely easy to make and does not require constant monitoring during the cooking process. - The dessert is creamy, rich, and delicious, with the perfect infusion of cardamom flavors.
- It is a fuss-free recipe that can be made in advance and is perfect for parties, special occasions, and gatherings.
- The
Instant Pot version of this dessert is one of the easiest recipes you will make, requiring minimal effort and less hands-on time.
Ingredients
Vermicelli: I use roasted vermicelli noodles, which are easily available in Indian grocery stores. If the vermicelli is not roasted, heat one tablespoon of ghee and roast it for 4-5 minutes until they are golden brown before using them.
Milk: Whole milk gives a creamy texture; however, low-fat milk also can be used.
Sugar: I use raw sugar; however, plain white sugar or brown sugar can also be used.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Press the saute button on the
Step 2: Next, add roasted vermicelli and sugar (images 4 and 5).
Step 3: Next, add cardamom powder, saffron, chopped nuts, and raisins. Mix it well (images 5 and 6).
Step 4: Close the lid and press the Porridge button on the
Step 5: Open the lid and mix the
Expert Tips
Make sure the lid and sealing ring of the
Use roasted vermicelli for this recipe, as it saves time. Roasted whole wheat vermicelli is thin noodles that are easily available in Indian stores and online stores. If the thin vermicelli is not roasted, first roast it in one teaspoon of ghee until it is golden brown.
The first step is to set the
You can also sweeten the semiya payasam with jaggery. However, in this case, add the jaggery after pressure cooking the vermicelli and put the IP in saute mode (low) until the jaggery melts. Pressure cooking with jaggery will curdle the milk.
Do not do a quick release of pressure. Wait for the pressure to come down naturally.
As an optional ingredient, you can use 1-2 tablespoons of condensed milk to add richness to the semiyan payasam and also to get a thicker consistency. In that case, make sure to reduce the amount of sugar.
Recipe FAQs
Roasted vermicelli works best for this dish. If you are not able to find the roasted variety, make sure to roast it in one teaspoon of ghee until the vermicelli is golden.
This dish can be served warm or cold. This is a personal preference. If you want to serve it cold, make the kheer ahead and store it in an airtight container in the refrigerator for a few hours before serving.
Store any leftovers in an air-tight container in the refrigerator once it comes to room temperature. It can be stored for 2-3 days. Once stored, it tends to thicken. You can add some milk and thin it out before serving.
The main difference between the two is the usage of dates. Sheer khurma is a popular Afghani dessert that uses a good amount of dates to sweeten it.
More Instant Pot Indian dessert recipes
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Recipe card
Semiya Payasam / Vermicelli Kheer (Instant Pot)
Equipment
Ingredients
- ¾ cup vermicelli
- 4 cups milk
- ½ cup sugar
- ¼ cup nuts (I used almond, pistachio, and cashew)
- 1 tablespoon raisins
- ½ teaspoon cardamom powder
- ½ teaspoon saffron
- ½ cup water
Instructions
- Set the Instant Pot in saute mode and add ½ cup water.
- Once it is hot, add milk, roasted vermicelli, sugar, cardamom powder, saffron, chopped nuts, and raisins. Mix it well.
- Close the lid and put the Instant Pot to Porridge mode for 8 minutes.
- Do a natural release of pressure.
- Open the lid and mix the vermicelli kheer well.
- Serve warm or chill in the refrigerator and serve cold.
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