Semiya Payasam Recipe in Instant Pot | Vermicelli Kheer
Make creamy and flavourful Instant Pot Semiya Payasam, a South Indian dessert, in no time. Learn how to prepare this easy recipe with vermicelli, milk, condensed milk and aromatic spices.
Ingredients
- ½ cup Vermicelli / Semiya
- 3 cups Milk
- 300 ml Condensed Milk around 1 cup
- 1 tablespoon Ghee
- 15 Cashewnuts
- 15 Raisins
- ½ teaspoon Cardamom Powder
- few Saffron strands
Instructions
- 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.
Notes
This recipe uses standard measuring cups.
Adjust the quantity of condensed milk according to your level of desired sweetness.
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