4.9 from 138 votes
Vermicelli Kheer / Semiyan Payasam - Instant Pot
This Instant Pot Vermicelli Kheer is a creamy, gently sweet Indian dessert combining roasted vermicelli with whole milk, sugar, and fragrant cardamom. Optional additions like nuts, raisins, and saffron enrich the flavor and texture. The pressure cooking method simplifies preparation while allowing the vermicelli to soften perfectly, resulting in a smooth, lightly thickened pudding that can be served warm or chilled.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
264 kcal
Course:
Dessert
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 264
% 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.