Seviyan Kheer | Vermicelli Kheer

Seviyan Kheer, also known as Vermicelli Kheer, Semiya payasam, or Shevyachi kheer is an Indian sweet made from vermicelli, milk, sugar, nuts, raisins, and flavored with cardamom and saffron. This creamy and delicious vermicelli pudding is incredibly easy to make and comes together in 20 minutes. 

In this post, I’m sharing how two make easy Seviyan (Vermicelli) Kheer in Instant Pot and stovetop with and without condensed milk.

Vermicelli Kheer is a super easy and delicious Indian dessert recipe to make for any celebration, occasion, festival, or simply when you crave something sweet.

It comes together really quickly and even easier if you are using the Instant Pot. 

If you have sweet tooth and love kheer, try the other varieties, Rice Kheer and Sabudana kheer. 

This Seviyan Kheer recipe is

• Creamy and delicious
• Quick and easy
• Ready in 20 mins
• Crowd pleaser
• Perfect for any gatherings, potlucks or any celebration

Vermicelli Kheer is an Indian pudding made using vermicelli (thin noodles), milk, and nuts, sweetened with sugar and flavored with cardamom and saffron.

It is also known as Semiya kheer, seviyan kheer, Sevai Kheer, or Shevyachi kheer depending on the different regions in India. 

Typically, wheat vermicelli is used to make this seviyan kheer, but other varieties are also available in the market like rice vermicelli, maida (all-purpose flour), ragi, jowar, etc. 

Sevai Kheer is really easy to make on the stovetop and Instant pot and comes together in 20 mins making it perfect for any occasion and celebration. 

How to make Seviyan kheer

Traditionally Seivyan kheer is made by cooking roasted vermicelli is in milk. It is then sweetened with sugar, flavored with cardamom, saffron, and garnished with nuts.

This method requires constant stirring to ensure the milk doesn't stick or burn and needs time to thicken the milk, making the kheer creamy.

On the other hand, Seviyan kheer in Instant Pot requires no stirring or babysitting, just add the ingredients and cook on porridge mode. The result is a creamy delicious Sevai kheer!! You must try it!! It is a game-changer.

So let's see what we need and how to make vermicelli kheer in Instant Pot and stovetop.

Recipe Ingredients

Vermicelli: Vermicelli is also known as semiya in South India, seviyan in Hindi or Punjabi, and Shevaya in Marathi. It looks very similar to the pasta variety called spaghetti but thinner and is sometimes broken into smaller pieces. It is easily available in Indian grocery stores.

For this recipe, we will be using roasted whole wheat vermicelli. If you are unable to find roasted Vermicelli, you can buy an unroasted variety too. I use Bambino brand wheat vermicelli.

Milk: I prefer using whole milk for kheer as it gives a rich and creamy texture. Skim or low-fat milk can be used but the results will vary. You can use coconut milk (not canned) or almond milk to make it vegan.

Sweetener: I prefer using white granulated sugar but brown sugar works too. You can also use jaggery (see FAQ) and chopped dates or puree. Condensed milk (or milkmaid) is also a great substitute and brings a rich, sweet, and caramel flavor.

Nuts and dried fruit:  I love adding golden raisins, chopped cashews, sliced almonds to my kheer as they add so much texture. Also some pistachios and dry rose petals for garnish (optional). 

Flavor: Cardamom powder is the staple flavor. Saffron is optional and provides that nice hue of yellow color.

Please refer to the recipe card for exact measurements of ingredients. 

Step by Step Method (Instant Pot)

Here is how to make Vermicelli kheer in Instant Pot!! Clean/sanitize the instant pot and all the parts thoroughly before making kheer.

1 - Start Instant Pot on saute mode. Add 1 teaspoon ghee and allow it to melt.

2 - Add in the roasted vermicelli and roast the vermicelli for 30-45 seconds. This adds a great flavor. For unroasted vermicelli, roast until it's lightly golden.

3 and 4 - Stir in the cashews and raisins and roast for another 30 seconds along with vermicelli.

5 - Press cancel and add the rest of the ingredients like milk, sugar, cardamom powder, saffron, and almonds. When you add milk, there will be steam since the pot is hot so be careful, add milk slowly.

6 - Mix well. Ensure nothing is stuck to the bottom of the pot.

7 - Close the lid with vent to sealing. Press porridge mode and cook for 6 mins followed by natural release i.e. allow pressure to release naturally.

8 - Once the pin drops, open the lid and mix well until the vermicelli is all separate. Its natural for the vermicelli to clump while cooking but will separate when you mix it.

The consistency of this kheer is on the thicker side (we prefer it that way). If you like its thinner consistency add half to 1 cup more milk and mix until combined.

Alternately If you need a thicker consistency, start Instant Pot back on saute mode and cook for 2-3 mins, stirring intermittently until the desired consistency is reached.

Delicious, creamy, and thick Vermicelli Kheer (seviyan kheer) is ready!!

Step by Step Method (Stovetop)

Here is how to make Vermicelli kheer with condensed milk on the stovetop.

1- Heat 1 teaspoon ghee in a pan, add the vermicelli, and roast on a medium flame for 30-45 seconds. If using unroasted vermicelli roast until it's lightly golden. Keep stirring to ensure they don't stick or burn.  Once they turn light golden, remove them on a plate and keep them aside. 

Similarly, roast the cashews and raisins in ghee until lightly golden, and until raisins plump. Remove and keep aside. Roasting nuts is optional.

2 and 3 - In another pot, bring milk to a boil. Once it starts bubbling, add the roasted vermicelli and let it simmer medium-low heat for about 10 mins stirring intermittently to prevent burning. 

4 - Once the vermicelli is fully soft and cooked, add in the condensed milk (or sugar), Mix well. Simmer for 2 mins.

5- 8 Stir in the cashews, saffron, raisins, and almonds. Mix well and simmer until the kheer has thickened and is creamy, about 2-3 mins more.

Delicious, creamy, and thick Vermicelli Kheer (seviyan kheer) is ready!!

Serving Suggestion

Vermicelli kheer can be served warm or chilled and totally depends on one's preference. It's tastes delicious either way. I prefer eating this Kheer thick and warm. 

Serve it garnished with some more nuts as a dessert on its own or part of a meal or thali.

Storage

Vermicelli kheer can be made ahead of time and stored in the fridge for 3-4 days.

It will thicken as it cools to thin it out by adding milk and adjusting the consistency as per preference.

If you like to serve it warm, reheat it in a pan on the stovetop or in the microwave for a few seconds and serve!!

Recipe Tips

Vermicelli - Use thick whole wheat vermicelli for this kheer recipe. I use Bambino or MTR brand vermicelli. Thin variety will need less cooking time (1-2 mins in Instant Pot). 

Roasted vermicelli - Use roasted Vermicelli easily available in the market and online to cut down on roasting time. I would still advise roasting it just for 30 seconds in ghee for flavor. 

Creamy consistency - Whole milk gives this kheer a nice and creamy texture. To make it creamier, substitute 1 cup of milk with half n half. Alternately if you are using condensed milk as a sweetener, that adds to the creaminess too.

Natural pressure release - For Instant pot, always allow natural release, don’t recommend manual release as the milk will froth and come out through the vents. It makes it really messy.

To prevent the burn In Instant Pot - Add 1 tsp ghee when roasting in Instant pot or alternately add ¼ cup of water before adding rest of the ingredients. 

Double the recipe - This recipe can be easily doubled or tripled. Cooking time remains the same for Instant pot and will increase slightly for the stovetop.

Kheer color - I've used saffron in this recipe and hence the kheer has a nice yellow color. Depending on your saffron quality and whether you add it or skip, the color of the kheer will vary and does not impact the flavor.

Frequently asked questions 

More Indian dessert recipes

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Recipe Card

Recipe Card

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Seviyan Kheer | Vermicelli Kheer

Shweta Arora

Seviyan Kheer, also known as Vermicelli Kheer, Semiya payasam, or Shevyachi kheer is an Indian sweet made from vermicelli, milk, sugar, nuts, raisins, and flavored with cardamom and saffron. This creamy and delicious vermicelli pudding is incredibly easy to make and comes together in 20 minutes on stovetop or Instant Pot.

5 from 1 vote

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Indian

Servings 4

Calories 315 kcal

Equipment

• Instant Pot
• Heavy bottomed Pot

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1 teaspoon ghee clarified butter
• ▢ ½ cup vermicelli semiya, seviyan, roasted
• ▢ 2½ cups whole milk
• ▢ ¼ cup sugar or ½ cup condensed milk, adjust to taste
• ▢ 2 tablespoon almonds sliced
• ▢ 1 tablespoon cashews chopped
• ▢ 1 tablespoon golden raisins
• ▢ ½ teaspoon cardamom powder
• ▢ pinch saffron optional

Instructions

 

Vermicelli Kheer in Instant Pot

• Clean/sanitize the instant pot and all the parts thoroughly before making kheer.
• Start Instant Pot on saute mode. Add 1 teaspoon ghee and allow it to melt.
• Add in the roasted vermicelli and roast the vermicelli for 30-45 seconds. This adds a great flavor. For unroasted vermicelli, roast until it's lightly golden.
• Stir in the cashews and raisins and roast for another 30 seconds along with vermicelli.
• Press cancel and add the rest of the ingredients like milk, sugar, cardamom powder, saffron, and almonds. When you add milk, there will be steam since the pot is hot so be careful, add milk slowly.
• Mix well. Ensure nothing is stuck to the bottom of the pot.
• Close the lid with vent to sealing. Press porridge mode and cook for 6 mins followed by natural release i.e. allow pressure to release naturally.
• Once the pin drops, open the lid and mix well until the vermicelli is all separate. Its natural for the vermicelli to clump while cooking but will separate when you mix it.
• The consistency of this kheer is on the thicker side (we prefer it that way). If you like its thinner consistency add half to 1 cup more milk and mix until combined.Alternately If you need a thicker consistency, start Instant Pot back on saute mode and cook for 2-3 mins stirring intermittently till desired consistency is reached.
• Delicious, creamy, and thick Vermicelli Kheer (seviyan kheer) is ready!!

Vermicelli Kheer with condensed milk (Stovetop method)

• Heat 1 teaspoon ghee in a pan, add the vermicelli, and roast on a medium flame for 30-45 seconds. If using unroasted vermicelli roast until it's lightly golden. Keep stirring to ensure they don't stick or burn. Once they turn light golden, remove them on a plate and keep them aside.
• Similarly, roast the cashews and raisins in ghee until lightly golden, and until raisins plump. Remove and keep aside. Roasting nuts is optional.
• In another pot, bring milk to a boil. Once it starts bubbling, add the roasted vermicelli and let it simmer medium-low heat for about 10 mins stirring intermittently to prevent burning.
• Once the vermicelli is fully soft and cooked, add in the condensed milk (or sugar), Mix well. Simmer for 2 mins.
• Stir in the cashews, saffron, raisins, and almonds. Mix well and simmer until the kheer has thickened and is creamy, about 2-3 mins more.
• Delicious, creamy, and thick Vermicelli Kheer (seviyan kheer) is ready!!

Notes

Vermicelli - Use thick whole wheat vermicelli for this kheer recipe. I use Bambino or MTR brand vermicelli. Thin variety will need less cooking time (1-2 mins in Instant Pot). 

Roasted vermicelli - Use roasted Vermicelli easily available in the market and online to cut down on roasting time. I would still advise roasting it just for 30 seconds in ghee for flavor. 

Creamy consistency - Whole milk gives this kheer a nice and creamy texture. To make it creamier, substitute 1 cup of milk with half n half. Alternately if you are using condensed milk as a sweetener, that adds to the creaminess too.

Natural pressure release - For Instant pot, always allow natural release, don’t recommend manual release as the milk will froth and come out through the vents. It makes it really messy.

To prevent the burn In Instant Pot - Add 1 tsp ghee when roasting in Instant pot or alternately add ¼ cup of water before adding rest of the ingredients. 

Double the recipe - This recipe can be easily doubled or tripled. Cooking time remains the same for Instant pot and will increase slightly for the stovetop.

Kheer color - I've used saffron in this recipe and hence the kheer has a nice yellow color. Depending on your saffron quality and whether you add it or skip, the color of the kheer will vary and does not impact the flavor.

To make it vegan - use roasted Vermicelli and skip the roasting in ghee part. Also, use dairy-free milk like almond milk or cashew milk for best results.

Nutrition

Calories: 315kcal | Carbohydrates: 49g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 120mg | Potassium: 293mg | Fiber: 1g | Sugar: 23g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg

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Update Notes: This post was originally published on Sep 5, 2012, but was republished with, step by step instructions, new photos, tips, and a video in Aug of 2021.