Instant Pot Vermicelli Kheer

Name: Instant Pot Vermicelli Kheer
Prep time: 5 min
Cook time: 20 min
Total time: 42 min
Ingredients: 200 g Roasted Vermicelli; 750 ml Milk; 175 g Sugar (powdered); 2 cardamom; 1 pinch saffron; 1 tsp Cashews; 1 tsp raisins; 1 TBSP Ghee (Clarified butter)

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What is Semiya Payasam (a.k.a Vermicelli Payasam)

Semiya Payasam or Vermicelli Kheer is a kheer made with cooking roasted vermicelli in milk, reduced considerably and flavoured with sugar and nuts. One of the most oft made kheer / payasam at home, this is an easy beginners-recipe too. Making this in an Instant Pot was not just time saving, but made it really creamy too. The texture was just perfect – semi pudding consistency , the way we like it.

Semiya Payasam is a mandatory offering for us at Sri Jayanthi (we call Janmasthami as Sri Jayanthi in a Tambrahm household) . Perhaps it was my grandmom’s tradition, but for both Varalakshmi festival & SriJayanthi, this payasam is a must have, and naturally the kids love it. When they were younger, my kids used to call it Noodle Payasam.. that surely brings a lot of memories. Just like we have the Purattasi Maa Vilakku (Traditional homemade rice flour lamp) that we light in Mid Aug / mid sep for Lord Balajai

A creamy payasam or kheer made in the Instant Pot with roasted vermicelli, milk and nuts. Served at festivals or special occasions.

Other savories / Sweets we make for SriJayanthi are:

Thenkuzhal (Rice-Urad dal mixture spiced fried murukku)
Baked Pepper Sev
Baked Sev (Baked Omapudi)
Uppu Seedai
Baked Diamond Cuts (Namakpare)
Rava Laddu (Semolina Laddu)
Baked Nippattu
Millet Uppu Seedai (Thinai Uppu Seedai)

Other Payasam / Kheer varieties you may want to try

Javvarsi Carrot Payasam ( sago-carrot Kheer)
Gasagase Payasa (Karnataka special Poppy seeds kheer)
Instant Pot Carrot Kheer

Tips to get Creamy Payasam in Instant Pot

Make sure to deglaze the pot before closing the lid. This will prevent BURN notification in the IP
If Using Full Cream milk, reduce the quantity of milk and add a little more water to cook the vermcielli. Add the rest of the full cream milk once the pressure is released and simmer longer
If desired, add a few TBSP of Homemade Badam Powder (homemade aromatic masala milk powder) to the IP while simmering the kheer.
Keep scraping the sides if using Full cream milk to avoid milk being burnt.
Keep the SAUTE mode on low / medium for perfect results

FAQs about IP method Semiya payasam

Can we make this Semiya payasam on the stove top?

Of course there is a stove top version too.

Can I use un roasted vermicelli?

You may use this, but be sure to roast this golden brown in a pan with some ghee. With ready-to-use Roasted Vermicelli (I used my trusted Bambino brand), the time is cut pretty much by 10 mins, plus no risk of burning

Can this be made without ghee?

only 1 tsp of ghee (that too to roast the vermicelli and dry fruits) is used here. You can skip that too if needed.

Can this be Payasam made vegan?

I have heard that Almond milk is used in some recipes, but haven’t tried making this with anything but Cow’s milk. If you do try and like it with any plant-based milk, please do leave a comment below.

Do I need to use Full Cream milk?

I used a 1% A2 milk which is low on fat. Full Cream is not really mandatory.

Let’s get to make Semiya Payasam in the Instant Pot now.

Prep time – 5 mins, Cook time (in IP) : 20 mins , Serves – 6

200 g Roasted Vermicelli
750 ml Milk
175 g Sugar (powdered)
2 cardamom
1 pinch saffron
1 tsp Cashews
1 tsp raisins
1 TBSP Ghee (Clarified butter)

How to make Semiya Payasam in Instant Pot:

In the Instant Pot, in saute mode, add half of ghee, add roasted vermicelli and roast for further 1 mins,
Add 3/4 of the milk, 1/2 cup of water sit well. Let it be on saute mode for 2 more mins, keep stirring in between.
Add saffron strands and mix well.
Cancel SAUTE, set to PRESSURE COOK mode for 8 mins.
Let the pressure come down on its own (NPR + quick release after 17 mins)
Open IP lid, Stir well.
Powder granulated sugar with cardamom pods till fine.
Add powdered sugar, mix well.
Set IP to SAUTE mode for 3 mins. Add remaining milk and let it simmer for 7-8 mins (stirring in between)
Saute the nuts in rest of the ghee till golden brown, add to the simmering kheer.
Mix and serve kheer hot or cold.

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