Semiya Payasam / Vermicelli payasam – Stovetop and Instant pot

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Semiya Payasam or Vermicelli payasam is one of the most popular desserts made in any Indian household. It is called payasam in the South or Kheer in the North but the basic ingredients and making are the same. You need just a handful of ingredients. Let’s see how to make this easy dessert in Instant Pot and in Stovetop.

Semiya Payasam/ Vermicelli Kheer

This is one variety of payasam which is so easy to make. This is special to me as my MIL appreciated it a lot when I first made this. My daughter’s and husband’s favorite dish. This is a must-make dessert on most special occasions. I believe everyone likes this.

This semiya payasam is a milk-based dessert. So I recommend you to use whole milk for the best taste. While cooking the payasam, make sure it doesn’t get too thick as the kheer thickens once it starts cooling down. So let it be more liquid consistency. 

How to make

Ingredients used

 A short video

Stove top method

Take a heavy-bottomed deep pan. Add water and once it starts to boil add the roasted vermicelli. Once the vermicelli is half cooked, add the milk. Let the vermicelli continue to cook on medium flame. Once it is fully cooked, add sugar. When the sugar dissolves completely, remove the kheer from the flame. Heat another pan. Add the ghee and roast cashews and raisins till golden. Pour this over the kheer. Mix it. Serve warm or cold.

Instant pot method

Switch on the Instant Pot. Press the saute button. Add ghee and roast cashews and raisins. Remove to the plate. Add water, then the milk, and roasted vermicelli. Lastly, add sugar and give a nice stir. Close the lid and press the porridge button and adjust the cook time for 8 minutes. Once it is cooked let the pressure release naturally. Open the lid and add the roasted cashews and raisins to the kheer. If the kheer is too liquid, press the saute button and let it boil for 2 minutes. Then switch off. Serve warm or cold. 

What if I don’t have roasted vermicelli?

If you don’t have roasted vermicelli, then roast the normal vermicelli in the ghee for 2 to 3 minutes till golden before cooking.

How to avoid curdling milk in Instant Pot?

To avoid curdling milk, clean the pot thoroughly before making any milk-based desserts. Then use a separate sealing ring for desserts. 

How to avoid burning milk in Instant Pot?

To avoid burning milk in Instant Pot, always add water to the inner pot before adding the milk.

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Recipe for semiya payasam with step-wise instructions

1 Cup = 240 ml 1 Tbsp = 15 g 1 Tsp = 5 g

Ingredients

Roasted Vermicelli/ Semiya – 1/4 cup

Water – 3/4 cup

Whole milk – 1 cup

Sugar – 1/2 Cup

Cashews – 1 Tbsp

Dried grapes – few

Ghee – 1 tbsp

Method

Stove top Method

• In a deep pan or saucepan, add water.
• When it starts to boil add roasted vermicelli.
• When it’s half cooked, add milk and let cook on medium flame till vermicelli is cooked. Stir occasionally so the milk doesn’t burn.
• After vermicelli is cooked add sugar and let it cook for a few more minutes.
• Take it off from flame. Heat another pan. Add ghee, when it starts to heat roast cashews and dry grapes till golden.
• Add it to the payasam along with ghee. Give a nice stir.
• Serve warm or cold.

Instant pot Method

• Switch on the Instant Pot. Press the saute button. 
• Add ghee and roast cashews and raisins. Remove to the plate.
•  Add water, then the milk, and roasted vermicelli. 
• Lastly, add sugar and give a nice stir.
•  Close the lid and press the porridge button and adjust the cooking time for 8 minutes. 
• Once it is cooked let the pressure release naturally. 
• Open the lid and add the roasted cashews and raisins to the kheer.
•  If the kheer is too liquid, press the saute button and let it boil for 2 minutes. 
• Then switch it off. Serve warm or cold.

Notes

1. You can use plain Vermicelli too. But roast in ghee before adding to water.
2. To add more flavor, add crushed cardamom directly while adding roasted cashews and dry grapes.
3. This gets thick when cools down, so adjust the water or milk accordingly.
4. If it gets thick add warm milk to get the desired consistency.

5 from 7 votes

Semiya Payasam/ Vermicelli Kheer

Author: Lathiya

Semiya Payasam or Vermicelli payasam is one of the most popular desserts made in any Indian household. It is called payasam in South or Kheer in the North but the basic ingredients and making are the same. You need just a handful of ingredients. Let’s see how to make this easy dessert in Instant pot and in Stovetop.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Total Time:25 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: How to make semiya payasam in Instant pot, semiya payasam, Vermicelli kheer

Servings: 3 people

Calories: 244.5kcal

Equipment

• Deep Pot
• Instant pot

Ingredients

• 1/4 Cup Roasted Vermicelli/ Semiya
• 3/4 Cup Water
• 1 Cup Whole milk
• 1/2 Cup Sugar
• 1 Tbsp Cashews
• Dried grapes few
• 1 Tbsp Ghee

Get ingredients with

Instructions

Stovetop Method

1. In a deep pan or saucepan, add water.
2. When it starts to boil add roasted Vermicelli.
3. When it’s half cooked, add milk and let cook in medium flame till Vermicelli is cooked. Stir occasionally so the milk doesn’t burn.
4. After Vermicelli is cooked add sugar and let it cook for a few more minutes.
5. Take it off from flame. Heat another pan. Add ghee, when it starts to heat roast cashews and dry grapes till golden.
6. Add it to the payasam along with ghee. Give a nice stir.
7. Serve warm or cold.

Instant pot Method

1. Switch on the Instant pot. Press the saute button.
2. Add ghee and roast cashews and raisins. Remove to the plate.
3. Add water, then the milk, and roasted vermicelli.
4. Lastly, add sugar and give a nice stir.
5. Close the lid and press the porridge button and adjust the cook time for 8 minutes.
6. Once it is cooked let the pressure release naturally.
7. Open the lid and add the roasted cashews and raisins to the kheer.
8. If the kheer is too liquid, press the saute button and let it boil for 2 minutes.
9. Then switch off. Serve warm or cold.

Video

Notes

• You can use plain Vermicelli too. But roast in ghee before adding to water.
• To add more flavor, add crushed cardamom directly while adding roasted cashews and dry grapes.
• This gets thick when cools down, so adjust water or milk accordingly.
• If it gets thick add warm milk to get the desired consistency.
• Adjust sugar as per your preference.

Nutrition

Serving: 1person | Calories: 244.5kcal

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This post is originally published on Oct 12, 2016. Now updated with content, pictures and video.