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Semiyan payasam is a creamy and delicious dessert made from milk, sugar and vermicelli

Sev Payasam / Vermicelli Kheer


  • Author:
  • Prep Time: 5 mins
  • Cook Time: 2 hours 30 mins
  • Total Time: 2 hours 35 minutes
  • Yield: 6-7
  • Category: Dessert
  • Cuisine: Indian

Description

Seviyan kheer or Semiyan payasam is a creamy and delicious dessert that you can put together in a cinch. That is why it is perfect for potlucks. Make it in an Instant Pot or a slow cooker and all you need is less than 5-minutes of prep time.


Ingredients

  • 5 cups whole milk
  • 3/4th cup sugar
  • 1 – 14 ounce can of condensed milk (optional)
  • 3/4th cup roasted sev / vermicelli
  • 1 tablespoon ghee
  • 1/4 cup chopped nuts (raisins, almonds, cashews)
  • a pinch of saffron (optional) soaked in a tablespoon of warm milk
  • 1 teaspoon cardamom seeds, finely ground (optional)

Instructions

Instant Pot method

  1. Set up your Instant Pot as per the instructions manual.
  2. Add milk and condensed milk (if using) in the steel insert and mix them till they combine.
  3. Add sugar and sev and fold them in.
  4. Cover and choose the slow cook option. Set it in the “More” mode. Adjust the time to 2 hours 30 minutes.
  5. As the cooking cycle comes to an end, soak saffron in a tablespoon of warm milk for 4-5 minutes.
  6. Once the kheer is cooked, heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up.
  7. Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  8. Serve hot.

Slow cooker method

  1. Set up your slow cooker as per the instructions manual.
  2. Add milk and condensed milk (if using) to the bowl and mix them till they combine.
  3. Add sugar and sev and fold them in.
  4. Cover and cook on high for 2 hours 30 minutes.
  5. As the cooking cycle comes to an end, soak saffron in a tablespoon of warm milk for 4-5 minutes.
  6. Once the kheer is cooked, heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up.
  7. Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  8. Serve hot.

Stovetop method

  1. Combine milk and condensed milk (if using) in a deep dish wok/kadhai and bring them to boil. Reduce heat to medium-low and add sugar and sev and mix well.
  2. Stir continuously until the milk is reduced to the consistency desired (10 – 15 minutes). Switch off the heat.
  3. Soak saffron in a tablespoon of warm milk for 4-5 minutes.
  4. Heat ghee in a pan on medium heat, add cashews and when they start to turn light brown, add raisins and almonds. Switch off the gas when the raisins start puffing up. 
  5. Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  6. Serve hot or cold

Notes

  • I have used roasted vermicelli instead of roasting them on my own – saves time. If you can’t find roasted vermicelli where you live, heat teaspoon of ghee in a pan on medium heat and roast the vermicelli till they change color (almost light brown).
  • To make it even more flavorful, you could roast the vermicelli (even the roasted variety) in a tablespoon of ghee before introducing it into the milk.
  • Also, using condensed milk makes it creamier. If not using condensed milk you may need to increase the amount of sugar by a tablespoon (or as per taste).
  • If you like less vermicelli in your kheer, reduce the quantity of vermicelli from 3/4th cup to 1/2 cup
  • Once refrigerated, the kheer will thicken – add milk (as needed) to get the consistency you desire and reheat the kheer mixture on your stovetop or microwave. Add sugar if needed.