Semiya Payasam Recipe (Vermicelli Kheer)

Ingredients

• ¾ cup semiya (thick vermicelli)
• ½ cup sugar (adjust to taste)
• ½ teaspoon green cardamom powder (elaichi) or few strands of saffron
• 4 cups milk (1x – 3½ cups for instant pot)
• 2 tablespoons ghee
• 12 to 15 cashew nuts or as needed
• 8 to 10 sweet raisins or as needed

Steps

1. Heat half the ghee in a heavy-bottomed pot.
2. Fry the cashews in it until golden.
3. Add sweet raisins and fry just until plump. Take the nuts and raisins onto a plate and reserve for garnish.
4. In the same pan, add the remaining ghee and semiya. Roast over low to medium flame until slightly golden; skip this step for pre-roasted semiya.

How to make Semiya Payasam

1. Pour milk into the pot and bring to a boil over low to medium flame.
2. Boil until the vermicelli is fully soft and cooked, stirring to prevent burning.
3. Add sugar and cook over low flame for 3 to 5 mins, until the payasam thickens.
4. Add cardamom powder and turn off the heat at a thick, pouring consistency. It will thicken more as it cools.
5. Garnish with the fried nuts and raisins and serve hot or chilled, as you prefer.

Instant pot Semiya Payasam

1. For the Instant Pot method, press saute and add half the ghee to the inner pot.
2. When melted, add cashews and fry to golden.
3. Put the cashews onto a plate. If using raisins, fry for just 30 seconds and remove onto the plate.
4. Add the remaining ghee if using and the semiya. Fry, stirring often, to lightly golden. With roasted vermicelli, fry just 30 seconds.
5. Pour in milk and add sugar.
6. Press cancel, stir well, close the lid and press porridge.
7. Set the timer to 6 mins and put the steam-release handle in the sealing position.
8. The Instant Pot beeps when done; wait for natural pressure release for 6 minutes.
9. Stir cardamom powder in gently. If runny, cook in saute mode for 2 mins.
10. Garnish with cashews and raisins and serve the payasam chilled or warm.