There are several ways to celebrate Valentine’s, but none comes closer than preparing a sweet dessert for your loved ones!
So, let's celebrate Valentine's day with a sumptuous dessert you can prepare in less than 20 minutes.
It's a recipe for Seviyan Kheer using Instant Pot. I had shared the stovetop vermicelli kheer version about three years back, and I figured rekindling the old recipe with the Instant Pot would fit the bill for Valentine’s.
Like the stovetop version, this is a vegan recipe and a lot easier to prepare. The number of requests I had received for the Instant Pot version was just overwhelming.
I had experimented with a few settings changes within the Instant Pot before perfecting the recipe to get the right consistency and flavor.
Why this recipe works
Vermicelli kheer is a delicious dessert typically prepared with milk, sugar, and vermicelli strands.
Vermicelli has a few different names that are used interchangeably in Indian cuisine. It is known as Semiya or Seviyan.
A variation within that is the ‘roasted’ type that brings aroma and flavor, which is very important in recipes like Kheer. Furthermore, the roasted version is easier to cook and makes it an oil-free dessert.
For flavoring this wonderful dessert, it is common to use cardamom powder and saffron strands. Fried nuts like cashews and pistachios also add to the flavor and authenticity of the recipe.
This instant pot vermicelli kheer is a ‘dump and go’ recipe.
I just add everything to the pot, press the porridge button and adjust the timer setting. Now can it get easier than that?
This is perhaps the easiest and fuss-free dessert for any occasion and fits well as a last-minute Valentine's day dessert.
We have enjoyed this dessert served warm or cold. Most people prefer it warm, but if you prefer a thicker consistency, try it cold after storing it in the refrigerator for 4-6 hours.
For me personally, both versions are equally good!
How to make this recipe
Here are my step-by-step directions for instant pot semiya payasam.
To the inner steel pot of your Instant Pot, add all the ingredients one by one.
Stir and close the pot with the lid. Press the ‘porridge’ setting and set the time to 6 minutes.
The pre-set time for porridge mode is 20 minutes, so you must adjust it to 6 minutes.
The pressure valve should be in a sealing position.
At the end of 6 minutes, let the pressure release naturally.
The kheer will continue to thicken as it cools down. You might need to add more milk if you prefer a thinner consistency.
Garnish with more nuts or dry edible rose petals and serve Seviyan Kheer warm or cold.
The first time I prepared this with the Instant Pot, the pot was empty in less than an hour! That’s how much my kids loved it, and I hope that your family will like it just the way mine did.
Tips
- Before you start, clean the instant pot, including the lid and sealing ring, with warm water and soap.
- I used almond milk in preparing this kheer. You can use any kind of plant-based milk.
- Add roasted or plain crushed cashews or almond nuts to the kheer. This adds to the crunchiness and flavor of the Kheer.
- Add golden raisins at the end for additional flavor and chewy consistency.
- If you are using non-roasted vermicelli, be sure to toast it with oil or vegan butter before cooking with milk.
- Add more milk if you prefer a thinner consistency.
Related recipes
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it five stars!
And let me know what you loved about it in the comments.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Instant Pot Seviyan Kheer
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup roasted vermicelli
- 5 cup almond milk
- 1 cup of water
- 1 cup of sugar
- 2 green cardamom crushed
- ¼ teaspoon saffron
- 3 tablespoon cashews crushed
Instructions
- Before you begin, make sure that the lid and the sealing ring of the Instant Pot are completely clean and dry. They should have no residue on them.
- To the inner steel pot of your Instant Pot add all the ingredients one by one.1 cup roasted vermicelli, 5 cup almond milk, 1 cup of water, 1 cup of sugar, 2 green cardamom crushed, ¼ teaspoon saffron
- Stir and close the pot with the lid. Press the ‘Porridge’ button and set the time to 6 minutes. The pre-set time for porridge mode is 20 minutes. So you have to adjust it down to 6 minutes.
- Check to make sure that the pressure valve is in the ‘sealing’ position.
- At the end of 6 minutes, let the pressure release naturally.
- The kheer will continue to thicken as it cools down. You might need to add more milk if it thickens more than your preference.
- Garnish with chopped nuts or dry edible rose petals and serve Seviyan Kheer warm or cold.3 tablespoon cashews crushed
Video
Notes
- If you like it sweeter, add ¼ cup more sugar.
- If you prefer to choose non-roasted vermicelli, make sure you roast it with vegan butter or oil in saute mode.
- Likewise, you could roast the nuts in saute mode until they turn golden brown. Place them aside until you need them for the recipe.
- Before you start, clean the instant pot, including the lid and sealing ring, with warm water and soap.
- I used almond milk in preparing this kheer. You can use any kind of plant-based milk.
- Add roasted or plain crushed cashews or almond nuts to the kheer. This adds to the crunchiness and flavor of the Kheer.
- Add golden raisins at the end for additional flavor and chewy consistency.
- If you use non-roasted vermicelli, toast it with oil or vegan butter before cooking with milk.
- Add more milk if you prefer a thinner consistency.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Comments
No Comments