Vermicelli Kheer / Semiyan Payasam - Instant Pot
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4.9
138 reviews
Excellent
Vermicelli Kheer / Semiyan Payasam - Instant Pot
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An Indian favorite dessert for special occasions - Kheer made with vermicelli, milk and sugar infused with saffron, cardamom and assorted dried fruits.
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Ingredients
- 1/2 cup Roasted Vermicelli
- 1/4 cup sugar adjust to taste
- 3 cups milk whole
- 1/4 cup Roasted mixed nuts chopped or sliced (cashews, almonds, walnut, pistachios) (optional)
- 1 tablespoon raisins (optional)
- 1/8 teaspoon Saffron (Kesar) (optional)
- 1 teaspoon Cardamom powder (Elaichi) (optional)
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Instructions
- Add everything in the instant pot. Close lid with vent in sealing position. (see notes to sanitize the pot)
- Set instant pot to PORRIDGE mode for 10 minutes. When instant pot beeps, let the pressure release naturally. (If you do not plan to serve this right after cooking, then cook 6 minutes on PORRIDGE mode)
- Open Instant Pot and mix well. Vermicelli Kheer is ready. Serve warm or chilled.
- If needed, to get the desired consistency, cook on SAUTE mode for 2-3 mins. Or add more milk, mix and let it boil for a minute.
Equipments used:
Notes
- Important: Sanitize the instant pot thoroughly - the steel insert, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it.
- Sugar Substitute: Although I have not tried it myself, some readers have suggested that if using jaggery in place of sugar, then add it after cooking on the porridge setting (else the milk can curdle).
- Roasted Nuts: If you don't have already roasted nuts. Add 1 tbsp of ghee to the instant pot and saute the nuts for about a minute. Then, follow the recipe.
- Roasted Vermicelli: If you don’t have roasted vermicelli, you can roast it right in your instant pot. Add a tbsp of ghee, add the vermicelli, and roast it for about 3-4 minutes till it becomes golden brown, then add the other ingredients.
- Consistency: When you refrigerate kheer, it will thicken. You can reheat it with additional milk to get the consistency you like.
- Caution: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. I do not recommend making this in a 3qt or doubling the recipe in a 6qt, as the milk boils and can come out.
- Stovetop variation: Add milk and roasted seviyan in a heavy bottom or non-stick pan. Let the milk boil, reduce the flame, and let it cook for 20 minutes, stirring frequently to ensure the milk does not burn at the bottom. Add the remaining ingredients and simmer for another 5 minutes. Seviyan Kheer will now be thicker in texture and ready to serve.
Nutrition Information
Show Details
Serving
221g
Calories
264kcal
(13%)
Carbohydrates
37.5g
(13%)
Protein
7.22g
(14%)
Fat
10.02g
(15%)
Saturated Fat
3.755g
(19%)
Trans Fat
0.3g
Cholesterol
18mg
(6%)
Sodium
80mg
(3%)
Potassium
295mg
(8%)
Fiber
1.6g
(6%)
Sugar
25.11g
(50%)
Vitamin A
650IU
(13%)
Calcium
230mg
(23%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 221g | |
| Calories | 264kcal | 13% |
| Carbohydrates | 37.5g | 13% |
| Protein | 7.22g | 14% |
| Fat | 10.02g | 15% |
| Saturated Fat | 3.755g | 19% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 80mg | 3% |
| Potassium | 295mg | 6% |
| Fiber | 1.6g | 6% |
| Sugar | 25.11g | 50% |
| Vitamin A | 650IU | 13% |
| Calcium | 230mg | 23% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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