Instant Pot Seviyan Kheer! Creamy pudding made with vermicelli, milk and sugar in the Instant Pot with zero monitoring! This dump and go kheer recipe makes an easy, fuss-free dessert during the festive time!
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 35 minutes
- Total time: 40 minutes
- Yield: 4
- Category: Dessert
- Cuisine: Indian
Ingredients
- 1/2 cup water (4 oz/120 ml)
- 3 cups whole milk (24 oz/720 ml)
- 1/2 cup roasted vermicelli (50 grams)
- 1/3 cup sugar (75 grams)
- 3 whole green cardamom pods (crushed)
- 1 tablespoon golden raisins
- 2 tablespoons broken cashews
- 1 tablespoon +1 teaspoon rose water
Method
- Before you begin, make sure that the lid and the sealing ring of the Instant Pot are completely clean and dry. They should have no residue on them.
- To the inner steel pot of your Instant Pot add all the ingredients in this order- water, milk, roasted vermicelli, sugar, cardamom pods, golden raisins, cashews and 1 tablespoon rose water.
- Stir and close the pot with the lid. Press the porridge button and set the time to 8 minutes. The pre-set time for porridge mode is 20 minutes so you have to use the "-" and "+" button to lower down the time to 8 minutes. The pressure valve should be in sealing position. Let the pressure release naturally.
- Open the pot and press the saute button. Add additional 1 teaspoon rose water, if using. Simmer on saute for 2 to 3 minutes until the kheer thickens a bit. The kheer will continue to thicken as it cools down, so do not thicken it a lot at this point.
- Garnish with more nuts and serve Seviyan Kheer warm or cold!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.