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A creamy payasam or kheer made in the Instant Pot with roasted vermicelli, milk and nuts. Served at festivals or special occasions.

Instant Pot Vermicelli Kheer

Kalyani
A creamy payasam or kheer made in the Instant Pot with roasted vermicelli, milk and nuts. Served at festivals or special occasions. 
5 from 8 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Standing time (NPR) 17 minutes
Total Time 42 minutes
Course Dessert
Cuisine Indian, South Indian
Servings 6 people

Equipment

  • Instant Pot

Ingredients
  

  • 200 g Roasted Vermicelli
  • 750 ml Milk
  • 175 g Sugar powdered
  • 2 cardamom
  • 1 pinch saffron
  • 1 tsp Cashews
  • 1 tsp raisins
  • 1 TBSP Ghee Clarified butter

Instructions
 

  • In the Instant Pot, in saute mode, add half of ghee, add roasted vermicelli and roast for further 1 min
  • Add 3/4 of the milk, 1/2 cup of water sit well. Let it be on saute mode for 2 more mins, keep stirring in between.
  • Add saffron strands and mix well.
  • Cancel SAUTE, set to PRESSURE COOK mode for 8 mins.
  • Let the pressure come down on its own (NPR + quick release after 17 mins)
  • Open IP lid, Stir well.
  • Powder granulated sugar with cardamom pods till fine.
  • Add powdered sugar, mix well.
  • Set IP to SAUTE mode for 3 mins. Add remaining milk and let it simmer for 7-8 mins (stirring in between)
  • Saute the nuts in rest of the ghee till golden brown, add to the simmering kheer.
  • Mix and serve kheer hot or cold.
Keyword Festival Recipes, Kheer, Milk, Vermicelli
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