Vermicelli kheer, also known as seviyan kheer or semiya payasam (also known as sawine) is a very popular Indian dessert, This is a sweet milk pudding dessert made with vermicelli (semolina flour noodles), milk and sugar etc.
This easy small amount of vermicelli kheer is made in the instant pot pressure cooker which makes it super easy to make at home and we use sweetened condensed milk in this dessert which makes it even more creamy in texture, rich in flavor and so yummy!
I also have this perfect stove top semiya payasam (vermicelli kheer) with condensed milk and also 3 ingredient sweet vermicelli pudding which are also very easy and delicious recipes!
Making vermicelli kheer or payasam in the instant pot pressure cooker is even more easier and quicker and it is also very delicious.
I have more easy instant pot dessert recipes like this instant pot rice pudding with sweetened condensed milk, instant pot tapioca pudding etc which are super easy to make in the instant pot pressure cooker and too delicious & creamy desserts!
What kind of vermicelli noodles is used to make vermicelli kheer?
Vermicelli kheer or semiya payasam (seviyan kheer) is made using broken vermicelli noodles.
This kind of vermicelli noodles is usually made from durum wheat semolina flour,which is different from the rice vermicelli noodles that you usually use to make salad noodles for dinner in thai, chinese, japanese cuisines etc.
Vermicelli kheer is made from vermicelli noodles popularly used in Indian cuisine which is slightly different in texture.
Also, vermicelli noodles to make vermicelli kheer is available as thick or fine thin noodles.
In this instant pot recipe for vermicelli kheer, make sure to use thick vermicelli noodles or the kheer may turn mushy.
We use roasted vermicelli in this kheer recipe, otherwise you will need to roast the vermicelli noodles in little ghee (if ghee is not available you may use unsalted butter as well) prior to making the kheer.
So here is how you can make easy, delicious, creamy vermicelli kheer or semiya payasam in instant pot pressure cooker.
Can you make vermicelli kheer without cardamom powder?
If you do not have cardamom powder, you may skip it. Cardamom powder is added for authentic flavor for the kheer, which may be skipped if you do not have it at home.
You may also add little rose water (about 1 tablespoon) or rose extract (about ½ teaspoon) if you like the flavor of rose water in desserts.
If you do not want the traditional flavors, you can also add ½ teaspoon of vanilla extract if you like!
How to make instant pot vermicelli kheer or seviyan kheer?
We use the following ingredients to make easy, delciious instant pot vermicelli kheer in instant pot pressure cooker.
ingredients to make instant pot vermicelli kheer/seviyan kheer
roasted vermicelli ½ cup ((do not use thin vermicelli noodles in this instant pot recipe))
water 1 cup
milk 3 cups
sweetened condensed milk 1 cup
cardamom powder ¼ teaspoon
optional ingredients:
ghee ½ tablespoon
raisins 1 teaspoon
cashews 1 tablespoon (halved or sliced)
step by step instructions
If using the optional ingredients (given in the ingredients list as optional) for more traditional flavor, add the ghee to the instant pot and press saute.
As the ghee begins to melt, add raisins and cashews, lightly fry for few seconds.
Press cancel to stop saute function and then add roasted vermicelli (if you are not using roasted vermicelli, you may saute the vermicelli also in the ghee for few seconds).
If you are not using the optional ingredients, you can skip the first two steps and directly add the roasted vermicelli to the instant pot (no need to use saute function).
Add water, milk and cardamom powder also to the instant pot and stir the contents to make sure vermicelli noodles are not stuck at the bottom of the pot.
Close the instant pot with lid in sealing position and cook in high pressure for 2 minutes. Once the cooking is done, press cancel and wait for a natural pressure release for about 10 minutes.
Once ten minutes of natural pressure release is over, carefully do a gradual manual pressure release to release any remaining pressure.
Once the pressure is all released, carefully open the lid and add the sweetened condensed milk to the pot.
Stir well to combine and transfer the inner pot to a cooler place so the vermicelli won't get overcooked.
The kheer will further thicken as it cools down, you may add little more milk later if needed, to adjust the consistency of the kheer.
If the kheer is too thick for your preference, add chilled milk so it will not thicken much further.
Serve the vermicelli kheer warm or chilled as you like!
Can you make this vermicelli kheer without condensed milk?
Sure, you can add sugar to sweeten the vermicelli kheer instead of using sweetened condensed milk.
You can add about 1 cup of sugar for this recipe and you can add the sugar while you add milk, water and vermicelli for preparing the kheer.
The vermicelli kheer made with condensed milk is usually more creamy in texture, so if you do not have condensed milk, you may also use evaporated milk (which is usually not sweetened so you will still need to add sugar) or little heavy cream if you want to make the kheer more creamy in texture.
How to store vermicelli kheer?
To store this vermicelli kheer, you can keep it chilled if you are not using it right away or within couple of hours.
If you leave the kheer in warm room temperature for longer time, the milk may curdle and the kheer may not stay fresh.
It is best to store the kheer in food containers in refrigerator where it can stay fresh for another 2 to 3 days if you use fresh, good quality milk.
Below you can get the recipe for instant pot vermicelli kheer or seviyan kheer in detail.
Vermicelli Kheer In Instant Pot - Seviyan Kheer
Ingredients
- ½ cup roasted vermicelli (do not use thin vermicelli noodles in this instant pot recipe)
- 1 cup water
- 3 cups milk
- 1 cup sweetened condensed milk
- ¼ teaspoon cardamom powder
optional ingredients:
- ½ tablespoon ghee
- 1 teaspoon raisins
- 1 tablespoon cashews halved or sliced
Instructions
- If using the optional ingredients (given in the ingredients list as optional) for more traditional flavor, add the ghee to the instant pot and press saute.
- As the ghee begins to melt, add raisins and cashews, lightly fry for few seconds.
- Press cancel to stop saute function and then add roasted vermicelli (if you are not using roasted vermicelli, you may saute the vermicelli also in the ghee for few seconds).
- If you are not using the optional ingredients, you can skip the first two steps and directly add the roasted vermicelli to the instant pot (no need to use saute function).
- Add water, milk and cardamom powder also to the instant pot and stir the contents to make sure vermicelli noodles are not stuck at the bottom of the pot.
- Close the instant pot with lid in sealing position and cook in high pressure for 2 minutes. Once the cooking is done, press cancel and wait for a natural pressure release for about 10 minutes.
- Once ten minutes of natural pressure release is over, carefully do a gradual manual pressure release to release any remaining pressure.
- Once the pressure is all released, carefully open the lid and add the sweetened condensed milk to the pot. Stir well to combine and transfer the inner pot to a cooler place so the vermicelli won't get overcooked.
- The kheer will further thicken as it cools down, you may add little more milk later if needed, to adjust the consistency of the kheer. If the kheer is too thick for your preference, add chilled milk so it will not thicken much further.
- Serve the vermicelli kheer warm or chilled as you like!
Leave a Reply