Kitchen notes · a little help before you start
Seviyan Kheer/Vermicelli Kheer (Instant Pot & Stovetop)
Seviyan Kheer/Vermicelli Kheer (Instant Pot & Stovetop) is made with Roasted Vermicelli, Milk, and Saffron.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
Roasted Vermicelli
In the method: Set the Instant Pot to PORRIDGE mode for 10 minutes with the vent in the sealing position. (If you don't plan to serve this right after cooking, then cook for 6 minutes on Porridge…
Sugar (adjust to taste)
In the method: Add the sugar, cardamom powder, and saffron.
Milk (I used whole milk, 4 cups for the stovetop method)
In the method: Or add more milk, mix, and let it cook for a minute.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/2 cup Roasted VermicelliIngredient note
Source: 1/4 cup Sugar (adjust to taste)Ingredient note
Source: 3 cups Milk (I used whole milk, 4 cups for the stovetop method)Ingredient note
Source: 1/8 teaspoon Saffron (Kesar) (optional)Ingredient note
Source: 1/2 teaspoon Cardamom powder (Elaichi) (optional)Ingredient note
Source: 1/4 cup Mixed nuts (chopped or sliced (cashews, almonds, walnuts, pistachios), optional)Ingredient note
Source: 1 tablespoon Raisins (optional)
How to make it
0 of 9 steps completeMake room for Seviyan Kheer/Vermicelli Kheer (Instant Pot & Stovetop)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Remember, the kheer will continue to thicken as it cools!
A little more help as you go
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the instant pot. Start with this step: Ensure the Instant Pot steel insert, ring, and lid are clean.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What check should I look for as it cooks?
In the same pan, add the vermicelli and roast over medium-low heat until golden brown.
Is there another preparation step to plan for?
Have the next addition ready when the mixture reaches the boil described.
Additional recipe notes
Important: Sanitize the Instant Pot thoroughly – the steel insert, lid, and sealing ring. If you have an extra sealing ring for sweet foods, use it. Sugar Substitute: Although I haven’t tried it myself, some readers suggest that if you use jaggery instead of sugar, add it after cooking on the porridge setting (otherwise the milk can curdle). Roasted Nuts: If you want to use roasted nuts, add 1 tablespoon of ghee to the Instant Pot and s auté the nuts for about a minute. Then, follow the recipe. Roasted Vermicelli: If you don’t have roasted vermicelli, you can roast it right in your Instant Pot. Add 1 tablespoon of ghee, then add the vermicelli and roast for about 3-4 minutes, until golden brown. Then add the other ingredients. No Porridge setting: If your Instant Pot does not have a Porridge setting, cook on low pressure mode for 10 minutes. Consistency: When refrigerated, this kheer will thicken. You can reheat it with additional milk to get the consistency you like. Caution: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. I don’t recommend making this in a 3 qt or doubling the recipe in a 6 qt, as the milk can boil and come out.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pipingpotcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
