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Seviyan Kheer in a white bowl garnished with nuts and dry rose petals

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine Indian
Servings 4
Calories 315 kcal

Ingredients
  

  • 1 teaspoon ghee clarified butter
  • ½ cup vermicelli semiya, seviyan, roasted
  • 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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