Semiyan payasam is a creamy and delicious dessert made from milk, sugar and vermicelli
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Sev Payasam / Vermicelli Kheer

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.

Course Dessert
Cuisine Indian
Keyword Payasam, Seviyan, With condensed milk
Method Instant Pot, Slow cooker
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 -7
Calories 180kcal
Author Anushree Shetty

Ingredients

  • 5 cups whole milk
  • 3/4 cup sugar
  • 1 – 14 ounce can of condensed milk optional
  • 3/4 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

  • Add milk and condensed milk (if using) in the steel insert and mix them till they combine.
  • Add sugar and sev and fold them in.
  • Select the "Porridge" mode and adjust the time to 10 minutes.
  • Once the cooking cycle is complete, allow the pressure to release naturally.
  • Soak saffron in a tablespoon of warm milk for 4-5 minutes.
  • 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.
  • Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  • Serve hot.

Slow cooker method

  • Set up your slow cooker as per the instructions manual.
  • Add milk and condensed milk (if using) to the bowl and mix them till they combine.
  • Add sugar and sev and fold them in.
  • Cover and cook on high for 2 hours 30 minutes.
  • As the cooking cycle comes to an end, soak saffron in a tablespoon of warm milk for 4-5 minutes.
  • 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.
  • Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  • Serve hot.

Stovetop method

  • 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.
  • Stir continuously until the milk is reduced to the consistency desired (10 - 15 minutes). Switch off the heat.
  • Soak saffron in a tablespoon of warm milk for 4-5 minutes.
  • 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. 
  • Garnish kheer with the roasted nuts, cardamom powder and saffron (if using).
  • 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.

Nutrition

Calories: 180kcal | Carbohydrates: 11g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 88mg | Potassium: 290mg | Fiber: 1g | Sugar: 11g | Vitamin A: 329IU | Calcium: 235mg | Iron: 1mg