Vermicelli kheer, also known as sheer khurma, seviyan kheer, semiya kheer, is a delicious Indian dessert made with vermicelli noodles. In south India, it is also known as semiya payasam.
It is made during festivals or special occasions. It is easy to make vermicelli kheer in an Instant Pot or on the stovetop which requires some monitoring.
It is one of the easiest make-ahead Indian desserts that can be stored in the fridge and served for the event.
Ingredients
It is very easy to make vermicelli kheer at home with only a few ingredients. You will need vermicelli noodles, whole milk, sugar, and some Indian spices like saffron and cardamom. For some crunch and garnishing, some raisins, nuts like pistachios, and almonds are added. Homemade milk masala powder can also be added.
Instant Pot instructions
Traditionally, seviyan kheer recipe was made by cooking vermicelli noodles in boiling milk. This required monitoring to ensure that milk does not overflow. But with the instant pot, making this Indian vermicelli dessert has become a time saver.
To make vermicelli kheer in the Instant Pot, first, lightly roast the vermicelli in ghee (clarified butter) in saute mode. Once it is golden brown, turn the saute mode off and add the milk, sugar, raisins, cardamom powder, chopped pistachios, and saffron strands.
At times I also use the Everest milk masala which is an exotic blend of nuts and spices which adds flavor to any Indian dessert.
After adding the ingredients, give everything a mix, close, and lock the lid of the Instant Pot. Cook on high pressure for 10 minutes followed by a natural pressure release.
Open the Instant Pot lid and enjoy the vermicelli kheer warm or allow it to cool down and then store it in the fridge.
Stovetop instructions
Heat a heavy-bottom saucepan on medium heat. Once the pan is hot, add ghee followed by vermicelli noodles. Roast the vermicelli for about a minute until golden brown.
Add all the other ingredients - milk, sugar, raisins, saffron, pistachios, and cardamom powder to the roasted vermicelli and mix well with a spatula. Continue cooking on a medium flame for about 15 minutes or until noodles are well cooked
Continue to monitor to avoid milk from spilling. Intermittently, stir and scrape the bottom of the pan with a spatula to ensure the milk does not stick. Once the noodles are well cooked, turn off the stove.
Equipment
To make this delicious vermicelli kheer, I have used the 3 qt. Instant Pot but the same recipe or a bigger batch can be made in the 6 qt. Instant Pot as well.
To make it on the stovetop, you will need about 3 qt. saucepan.
Serving suggestions
Vermicelli kheer is a great dessert for any season as it can be served warm or chilled. It is a dessert to be enjoyed on any occasion or festival.
While serving, you can garnish it with some chopped pistachios and saffron.
Storage
Vermicelli kheer can be stored in the refrigerator for 4-5 days in an airtight container. Once refrigerated, its consistency will thicken a little bit and you can add some milk while reheating it. Before serving, you can heat it up in the microwave, stovetop, or on saute mode in the Instant Pot.
If you enjoyed this recipe, you may also like
- Tapioca pudding
- Moong dal halwa
- Kalakand
- Rice kheer
- Rasmalai
- Rasgulla
- Cham cham
- Vermicelli upma
- Instant Pot Indian desserts
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Vermicelli Kheer (Instant Pot & Stovetop)
Equipment
- Instant Pot 3 qt (or a heavy bottom saucepan for stovetop)
Ingredients
- ½ cup Vermicelli
- 2 teaspoon Ghee
- 5 cup Milk
- ½ cup Organic cane sugar
- Saffron (about 15 - 20 strands)
- 1 tablespoon Raisins
- ¼ teaspoon ground cardamom
- 1 tablespoon chopped pistachios (unsalted)
Instructions
Vermicelli kheer in Instant Pot
- Select the Sauté - Normal mode on the Instant Pot
- Once hot, add ghee followed by vermicelli.
- Roast the vermicelli for about a minute until golden brown.
- Add milk, sugar, raisins, saffron, pistachios and cardamom powder.
- Select cancel to come out of Sauté mode.
- Close the lid and select pressure mode on High for 10 minutes followed by natural pressure release. The pressure release valve must be in the sealing position.
- Once vermicelli kheer is ready, transfer it to a serving bowl. It can be served warm or chilled.
Vermicelli kheer on stovetop
- Heat a heavy bottom saucepan on medium heat.
- Once the pan is hot, add ghee followed by vermicelli.
- Roast the vermicelli for about a minute until golden brown.
- Add all the other ingredients - milk, sugar, raisins, saffron, pistachios, and cardamom powder and mix well with a spatula.
- Continue cooking on medium-high heat for about 15 minutes or until noodles are well cooked
- Continue to monitor to avoid milk from spilling.
- Intermittently, scrape the bottom of the pan with a spatula to ensure milk does not stick
- Once noodles are well cooked, turn off the stove.
Terry Williams says
I'm not that great a cook, so when saffron, cardamon and pistachios don't have amounts, this is not a recipe I can cook. Sounds like it might be a recipe I would like.
CulinaryShades says
Hi Terry,
Thanks for bringing it to my notice. I have updated the amounts. It is mainly for garnishing, you can also adjust as per your liking or omit any of it.
Hope this helps.
Regards
Alpa