Semiya Payasam, or Vermicelli Kheer, is a beloved South Indian dessert known for its rich, creamy, and sweet goodness. Sweet dishes have been a part of Indian households for ages. It’s a delightful way to round off a sumptuous meal or celebrate special occasions.
Traditionally, preparing this delectable dessert involves patiently simmering milk, roasted vermicelli, sugar, and aromatic ingredients on the stovetop, stirring frequently to achieve the desired consistency. But what if I told you you could make this mouthwatering treat faster and easier using an Instant Pot and a tin of condensed milk?
- What is Semiya Payasam?
- Why Make Semiya Payasam in an Instant Pot?
- Why you will love this Semiya Payasam Recipe?
- Why do we add condensed milk to this recipe instead of sugar?
- Ingredients required to make Instant Pot Semiya Payasam
- How to Make Semiya Payasam in an Instant Pot
- Tips to make the best Vermicelli Kheer
- Frequently asked questions
- Other Indian Sweet recipes you may like
- Recipe Card
In this blog post, we will explore what Semiya Payasam is, why making it in an Instant Pot is a game-changer, what makes this delicious dessert so beloved, and provide you with a step-by-step guide to make it yourself.
What is Semiya Payasam?
‘Payasam’ is often used interchangeably with ‘Kheer’ in various parts of India, but ‘Payasam’ is the preferred term in South India. Semiya Payasam is a traditional Indian dessert from southern states, particularly Kerala and Tamil Nadu. It has different names and is popularly known as Vermicelli Kheer or Seviyan Kheer. This sweet dish is made with vermicelli cooked in a creamy, fragrant, sweet milk sauce.
We use condensed milk instead of sugar to sweeten the payasam in this particular recipe. Condensed milk also helps in giving a creamy and rich texture to the sweet. The caramelized flavour and colour are an added bonus to the delicious kheer.
Why Make Semiya Payasam in an Instant Pot?
Traditionally, preparing Semiya Payasam on the stovetop is a time-consuming process. It requires constant stirring, and there’s always a risk of milk sticking to the bottom of the pan or the vermicelli becoming overcooked. Making this delightful Indian dessert recipe in an Instant Pot Pressure Cooker offers several benefits:
Time Efficiency: The Instant Pot significantly reduces cooking time. You can have a bowl of creamy Semiya Payasam ready in a fraction of the time it takes on the stovetop. The pressure cooking function ensures that the vermicelli is perfectly cooked, and you don’t have to stand by the stove, constantly stirring.
Consistent results: The Instant Pot’s precise temperature and pressure control mean you can consistently achieve the ideal texture and consistency for your Instant Pot Vermicelli Kheer. No more guessing games or worrying about curdled milk!
Convenient One-Pot Cooking: Traditional Semiya Payasam requires you to roast the vermicelli separately and cook it in the milk mixture. With the Instant Pot version, you can do it all in one pot, reducing the number of dishes to clean and streamlining the process.
Customizable: This Instant Pot recipe allows you to adjust the sweetness and flavours to suit your preferences easily. Whether you like it extra sweet, mildly sweet, or with extra nuts, you can customize your Seviyan Kheer Recipe.
Why you will love this Semiya Payasam Recipe?
Taste and Texture: The combination of creamy, sweet, and slightly nutty flavours with the smooth texture of vermicelli makes Semiya Payasam incredibly satisfying. The addition of roasted nuts and raisins provides a delightful contrast and an extra layer of flavour.
Easy Recipe: Instant Pot Semiya Payasam is an easy recipe because it simplifies the traditional stovetop method by combining all the ingredients in one pot, eliminating the need for multiple cooking vessels, and allowing for controlled, hands-off cooking. The Instant Pot’s automation and consistency make it convenient to prepare this South Indian dessert with minimal effort and quick results.
Comfort Food: Semiya Payasam is the epitome of comfort food in South India. It’s often prepared during festivals, celebrations, and special occasions. A bowl of this dessert can evoke feelings of nostalgia and warmth.
Versatile: Instant Pot Semiya Payasam can be enjoyed warm or cold, making it suitable for different seasons. Whether you’re serving it as a post-meal dessert or a sweet treat on its own, it’s incredibly versatile.
Cultural Significance: This delicious Indian dessert holds cultural significance in South India and is an integral part of many rituals and ceremonies. Vermicelli Kheer symbolizes sweetness and prosperity, making it an essential part of festivals and celebrations.
Why do we add condensed milk to this recipe instead of sugar?
Creaminess: Condensed milk adds a rich and creamy texture to the payasam, making it smoother and more indulgent. This creaminess can be especially appealing in traditional Indian desserts. This Instant Pot Semiya Payasam with condensed milk is always a huge hit in my family, mainly for its creamy, rich taste and texture.
Sweetness and Flavour: Condensed milk is sweetened and has a distinctive caramelized flavour that can add depth to the taste of the payasam. It reduces the need for adding granulated sugar separately.
Convenience: When you use condensed milk, you simplify the cooking process by eliminating the step of dissolving sugar in the milk. This can save time and make the preparation easier.
Traditional Flavor: In some traditional payasam recipes, condensed milk is used to maintain the authenticity and flavour of the dish.
However, it’s essential to note that condensed milk will make the payasam significantly sweeter, so you may need to adjust the quantity to achieve your desired level of sweetness. Also, consider the additional calories and sweetness condensed milk brings to the dish.
Ultimately, choosing between condensed milk or sugar in your payasam depends on your preference and dietary considerations. Some people prefer the classic sugar method, while others enjoy the richness and convenience of condensed milk.
Ingredients required to make Instant Pot Semiya Payasam
How to Make Semiya Payasam in an Instant Pot
Turn your Instant Pot on ‘Sauté’ mode and add ghee. Once it’s hot, add cashews and raisins. Roast the cashews and raisins in a little ghee until they turn golden brown. Remove them from the pot and keep aside.
Add the vermicelli to the pot and roast it for a minute. Make sure to keep stirring to avoid burning.
Once the vermicelli is roasted, add milk, condensed milk, and crushed cardamom or cardamom powder. If you’re using saffron strands, add them at this stage. Stir everything well.
Close the Instant Pot with the lid and ensure the vent is set to ‘Sealing’ mode.
Select ‘Porridge’ mode and set the timer to 7 minutes. Close the Instant Pot with the lid.
Once the cooking time is up, let the pressure release naturally. This will prevent any milk from spurting out when you release the pressure.
After releasing the pressure, open the lid of the Instant Pot and give the Payasam a good stir. If you prefer a thicker consistency, you can select ‘Sauté’ mode and simmer for a few extra minutes.
Add the roasted cashew nuts and golden raisins to the Semiya Kheer.
Your delicious Instant Pot Semiya Payasam is ready to be served. You can enjoy it warm or cold, according to your preference.
Tips to make the best Vermicelli Kheer
Roast the Vermicelli Well: Properly roasted vermicelli adds a rich, nutty flavour to your Payasam. Be patient and make sure it’s evenly browned.
Use Whole Milk: Whole milk provides a creamy and rich texture to your Vermicelli Payasam. If you prefer a lighter version, you can use 2% milk, but it won’t be as indulgent.
Adjust Sweetness level: The sweetness level of Payasam is a personal choice. Start with the suggested quantity and add more if needed.
Nuts and Raisins: Roasting the nuts and raisins in ghee before adding them to the Payasam enhances their flavour and crunch.
Sweetener: Instead of condensed milk, use sugar to make the payasam. The traditional method uses white sugar. Brown Sugar and Coconut Sugar can be used as well. The amount of sugar depends on your taste.
Fruit Twist: Add fruits like ripe bananas or mango for a fruity twist to your Instant Pot Semiya Payasam.
Frequently asked questions
Roasting the vermicelli in ghee before adding it to the Instant Pot enhances the flavour and prevents the vermicelli from becoming mushy. It’s recommended but not absolutely essential.
Yes, you can use your choice of milk, including low-fat, almond, or coconut milk. Remember that the type of milk you use will influence the taste and creaminess of the payasam.
To prevent milk from curdling, use whole milk, follow the recommended cooking times, and let the pressure release naturally. Quick releases might cause milk to curdle.
Yes, you can make Semiya Payasam ahead of time and store it in the refrigerator. It tends to thicken as it cools, so you can add some warm milk or water while reheating to achieve your desired consistency.
Add pistachios, almonds, walnuts, or other favourite nuts or dry fruits for a great flavor profile. Adding saffron strands while making the payasam or dried rose petals for garnish gives a good flavour and aroma to the payasam.
Other Indian Sweet recipes you may like
Semiya Payasam Recipe in Instant Pot | Vermicelli Kheer
- 1/2 cup Vermicelli / Semiya
- 3 cups Milk
- 300 ml Condensed Milk around 1 cup
- 1 tbsp Ghee
- 15 Cashewnuts
- 15 Raisins
- 1/2 tsp Cardamom Powder
- few Saffron strands
- Turn your Instant Pot on 'Sauté' mode and add ghee. Once it's hot, add cashews and raisins. Roast the cashews and raisins in a little ghee until golden brown. Remove them from the pot and keep aside.
- Add the vermicelli to the pot and roast it for a minute. Make sure to keep stirring to avoid burning.
- Once the vermicelli is roasted, add milk, condensed milk, and crushed cardamom or cardamom powder. If you're using saffron strands, add them at this stage. Stir everything well.
- Close the Instant Pot with the lid and ensure the vent is set to 'Sealing' mode.
- Select 'Porridge' mode and set the timer to 7 minutes. Close the Instant Pot with the lid.
- Once the cooking time is up, let the pressure release naturally. This will prevent any milk from spurting out when you release the pressure.
- After releasing the pressure, open the Instant Pot lid and stir the Payasam well. Select 'Sauté' mode and simmer for a few extra minutes if you prefer a thicker consistency.
- Add the roasted cashew nuts and golden raisins to the semiya kheer.
- Your delicious Instant Pot Semiya Payasam is ready to be served. You can enjoy it warm or cold, according to your preference.