Semiya payasam also known as Vermicelli Kheer or Seviyan kheer is a traditional popular Indian dessert made with vermicelli, milk and sugar infused with saffron, cardamom and dried fruits made in the Instant Pot.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 tablespoon ghee (or coconut oil for vegan)
  • 2 tablespoons cashews
  • 1 tablespoon golden raisins
  • 1/2 cup vermicelli (semiya)
  • 3 cups full fat whole milk ((or almond milk for vegan))
  • 6 tablespoons sugar ((adjust to taste))
  • 1 big pinch saffron strands ((optional))
  • 1/2 teaspoon cardamom powder

Method

Stovetop Method

  1. Heat a tablespoon of ghee in a kadai over medium heat. Add the cashews, and roast until it turns light golden brown. Then add raisins and saute until they plump up. Then remove the nuts and store them aside.
  2. Add the unroasted vermicelli to the kadai and roast it until it turns golden brown. It takes about 3-4 minutes. Stir continuously to prevent it from burning. If you have store-bought roasted vermicelli in hand, I highly recommend roasting it for at least 30 seconds, else, skip this step.
  3. Then slowly pour the milk into the kadai. Add some saffron strands (optional). Stir well to combine.
  4. Bring the milk to a boil on medium heat and then simmer and cook the vermicelli in the milk until soft and fully cooked. Stir occasionally so that semiyan doesn't stick to the bottom.
  5. Then add the sugar and stir well until the sugar dissolves completely. Continue to cook further for another 3-4 minutes until the kheer thickens slightly.
  6. Lastly, stir in the cardamom powder and roasted nuts. Take the kheer off the stove. It will thicken further as it cools down.
  7. Serve Vermicelli kheer warm or chilled.

Instant Pot Method

  1. Clean the Instant pot thoroughly – the steel pot, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it; else, milk may curdle.
  2. Press SAUTE button on Instant Pot. Add ghee to the pot. Once hot, add dry fruits like cashews and raisins and roast them in the ghee until they turn light golden brown. Remove and keep aside.
  3. Next, add the roasted vermicelli (semiya) and roast for 30 secs.
  4. Then add milk, sugar, and saffron to the Instant Pot. Give a quick stir. Close the lid, and turn the pressure valve to SEALING position. Set the pot to PORRIDGE Mode, set the timer to 8 minutes, and Let it Natural Pressure Release (NPR).
  5. Open the Instant Pot. Stir in the cardamom powder and roasted nuts. If you dint get the desired consistency, cook on SAUTE mode for 2-3 minutes until it thickens a bit, or add more milk, mix well, and boil for a minute.
  6. Instant Pot Semiya Payasam or Vermicelli Kheer is ready to serve 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.