Vermicelli pudding (sweet noodles in milk) besides being my favorite dessert, tops my list as it is easy to make and takes the least amount of my time. This dessert is popularly known as "vermicelli kheer", "sevai kheer" or "sheer khurma". It can be enjoyed anytime of the year as it can be served warm or chilled.
Traditionally, sevai kheer was made by cooking the 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.
Jump to:
What is vermicelli?
Vermicelli is thin noodles made with semolina. They are also known as sevai and used in making desserts and breakfast dishes like upma.
How to make vermicelli kheer or sheer khurma in the instant pot?
To make vermicelli kheer in instant pot, first lightly roast the vermicelli in ghee (clarified butter) on 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, put the lid on and select "Pressure" mode on high for 10 minutes followed by a natural pressure release.
How to avoid milk from sticking to bottom of instant pot?
As the vermicelli noodles are roasted in ghee in the pot, it avoids the milk from sticking to the bottom.
How to store vermicelli pudding?
You can store the vermicelli kheer for 4-5 days in the refrigerator. Once refrigerated, its consistency will thicken a little bit. While serving, you can serve it chilled or warm.
How to serve vermicelli kheer?
Vermicelli kheer or sevaiyan can be served warm or chilled. It is a dessert to be enjoyed during any occasion.
It is so easy to make that you don't really need an occasion to think or plan about making it. It is relished by kids and adults alike. Hope you enjoy the sheer khurma 🙂
Check out these Indian desserts that you may like
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 | Sheer Khurma in Instant Pot
Equipment
Ingredients
- ½ cup Vermicelli
- 2 tsp Ghee
- 5 cup Milk
- ½ cup Organic cane sugar
- Saffron (about 15 - 20 strands)
- 1 tbsp Raisins
- ¼ tsp ground cardamom
- 1 tbsp 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 release valve must be in 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, srape 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
Saturday 4th of July 2020
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
Saturday 4th of July 2020
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