Seviyan Kheer / Semiyan Payasam / Vermicelli Kheer
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Seviyan kheer or Semiyan payasam is a creamy and delicious dessert that you can put together in a cinch. That is why it is perfect for potlucks. Make it in an Instant Pot or a slow cooker and all you need is less than 5-minutes of prep time.
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What is seviyan kheer or semiyan payasam made from?
Kheer or Payasam or Payasa as they call it in some regional dialects is typically made of milk, sugar, and rice. In some regions, they replace rice with either vermicelli or sooji (broken wheat). This recipe of semiyan payasam or vermicelli kheer makes use of sev or vermicelli that’s made of wheat semolina. Most commonly served during festivals or as offerings to God in temples. I am not sure what’s the best aspect of this dish – it’s mind-blowing taste or the ease at which you can make it.
The recipe to make it is so simple that a Caveman can do it, seriously :).
How to make seviyan kheer or vermicelli kheer in an Instant Pot?
Interestingly, this was one of the first recipes that I made using my Instant Pot. I am also going to provide instructions on how to make it on the cooktop as well but if I had a choice I would make it using Instant Pot or a slow cooker because you don’t have to flex your muscles to get that creamy,slow-cooked taste.
Other delicious Indian Dessert Recipes to enjoy
- Semiyan Kheer -a creamy and delicious dessert that you can put together in a cinch.
- Gulab Jamun – India’s most beloved dessert and a favorite at Indian buffets!
- Moong dal payasam– festive celebrations are incomplete without a delicious serving of Moong dal payasam or payasa.
- Instant Pot Sweet Pongal – Learn how to make this authentic-tasting Sakkarai Pongal or Chakkara Pongali (Sweet Pongal) in under 30 minutes using an Instant Pot.
- Anjeer halwa – This Instant Pot fig and walnut halwa is perfect for when you need a quick and easy recipe to satisfy your sweet cravings. It is absolutely delicious and comes together in less than 30 minutes.
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Enter your email below, and we will send it straight to your inbox. As a bonus, you’ll receive recipe ideas every week!
Sev Payasam / Vermicelli Kheer
Seviyan kheer or Semiyan payasam is a creamy and delicious dessert that you can put together in a cinch. That is why it is perfect for potlucks. Make it in an Instant Pot or a slow cooker and all you need is less than 5-minutes of prep time.
Ingredients
- 5 cups whole milk
- ¾ cup sugar
- 1 – 14 ounce can of condensed milk optional
- ¾ cup roasted sev / vermicelli
- 1 tablespoon ghee
- ¼ cup chopped nuts raisins, almonds, cashews
- a pinch of saffron optional soaked in a tablespoon of warm milk
- 1 teaspoon cardamom seeds finely ground (optional)
Instructions
Instant Pot method
- Add milk and condensed milk (if using) in the steel insert and mix them till they combine.
- Add sugar and sev and fold them in.
- Select the "Porridge" mode and adjust the time to 10 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally.
- Soak saffron in a tablespoon of warm milk for 4-5 minutes.
- Heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up.
- Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
- Serve hot.
Slow cooker method
- Set up your slow cooker as per the instructions manual.
- Add milk and condensed milk (if using) to the bowl and mix them till they combine.
- Add sugar and sev and fold them in.
- Cover and cook on high for 2 hours 30 minutes.
- As the cooking cycle comes to an end, soak saffron in a tablespoon of warm milk for 4-5 minutes.
- Once the kheer is cooked, heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up.
- Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
- Serve hot.
Stovetop method
- Combine milk and condensed milk (if using) in a deep dish wok/kadhai and bring them to boil. Reduce heat to medium-low and add sugar and sev and mix well.
- Stir continuously until the milk is reduced to the consistency desired (10 – 15 minutes). Switch off the heat.
- Soak saffron in a tablespoon of warm milk for 4-5 minutes.
- Heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up.
- Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
- Serve hot or cold
Notes
- I have used roasted vermicelli instead of roasting them on my own – saves time. If you can’t find roasted vermicelli where you live, heat teaspoon of ghee in a pan on medium heat and roast the vermicelli till they change color (almost light brown).
- To make it even more flavorful, you could roast the vermicelli (even the roasted variety) in a tablespoon of ghee before introducing it into the milk.
- Also, using condensed milk makes it creamier. If not using condensed milk you may need to increase the amount of sugar by a tablespoon (or as per taste).
- If you like less vermicelli in your kheer, reduce the quantity of vermicelli from 3/4th cup to 1/2 cup
- Once refrigerated, the kheer will thicken – add milk (as needed) to get the consistency you desire and reheat the kheer mixture on your stovetop or microwave. Add sugar if needed.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
