Vermicelli Kheer / Semiyan Payasam - Instant Pot
User Reviews
4.9
Vermicelli Kheer / Semiyan Payasam - Instant Pot
Description
Vermicelli Kheer, also known as Semiyan Payasam, is a traditional Indian dessert made by cooking roasted vermicelli in whole milk and sweetening it with sugar. Cardamom powder adds a warm, aromatic note, and optional saffron lends a subtle color and flavor. The inclusion of mixed nuts and raisins provides a pleasant crunch and chewiness, enhancing the pudding's texture. Prepared in an Instant Pot, the recipe uses the PORRIDGE setting to gently cook the ingredients, ensuring the vermicelli becomes tender and the milk thickens evenly.
The kheer has a smooth, slightly creamy consistency with the richness of whole milk complemented by the subtle spice of cardamom. Roasting the vermicelli beforehand deepens its nutty flavor. The nuts can either be added raw or lightly roasted in ghee for extra aroma. After cooking, the kheer can be served warm or chilled, catering to different preferences and occasions.
This dessert is versatile for festive meals or simple sweet indulgences. If thickening is needed beyond pressure cooking, sauté mode on the Instant Pot can be used briefly. When refrigerated, the kheer thickens further; reheating with a splash of milk restores its creamy texture. Variations include substituting sugar with jaggery added after cooking to prevent curdling.
Ingredients
- 1/2 cup vermicelli roasted
- 1/4 cup sugar adjust to taste
- 3 cups milk whole
- 1/4 cup mixed nuts chopped or sliced (cashews, almonds, walnut, pistachios) (optional, roasted
- 1 tablespoon raisins (optional)
- 1/8 teaspoon saffron optional, aka Kesar
- 1 teaspoon cardamom powder optional, aka Elaichi
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.
Notes
- Sanitize the Instant Pot thoroughly before use, especially the sealing ring, to avoid cross-contamination of flavors.
- If using jaggery instead of sugar, add it after cooking to prevent the milk from curdling.
- Roast nuts separately in ghee if not already roasted to enhance their flavor before adding.
- If vermicelli is not pre-roasted, roast it in ghee in the Instant Pot until golden before adding other ingredients.
- Refrigerated kheer thickens; reheat with additional milk to adjust consistency.
- This recipe suits a 6-quart Instant Pot; smaller pots or doubling may cause overflow.
- For stovetop preparation, simmer vermicelli and milk in a heavy pan, stirring frequently to prevent burning, then add other ingredients and cook until thickened.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
