Instant Pot Seviyan Kheer! Creamy pudding made with vermicelli, milk and sugar in the Instant Pot with zero monitoring! This dump and go kheer recipe makes an easy, fuss-free dessert during the festive time!
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 in this order- water, milk, roasted vermicelli, sugar, cardamom pods, golden raisins, cashews and 1 tablespoon rose water.
Stir and close the pot with the lid. Press the porridge button and set the time to 8 minutes. The pre-set time for porridge mode is 20 minutes so you have to use the "-" and "+" button to lower down the time to 8 minutes.The pressure valve should be in sealing position. Let the pressure release naturally.
Open the pot and press the saute button. Add additional 1 teaspoon rose water, if using. Simmer on saute for 2 to 3 minutes until the kheer thickens a bit.The kheer will continue to thicken as it cools down, so do not thicken it a lot at this point.
Garnish with more nuts and serve Seviyan Kheer warm or cold!
you can add 1/4 teaspoon cardamom powder in place of whole cardamom pods.
You can add crushed strands of saffron at the end once the kheer is cooked and while it's simmering. That will give it a nice yellow color and also add to flavor.
If you want to saute the nuts, add 1-2 teaspoons of ghee and saute in the IP until nuts are golden brown. Remove them from pot and add them later to the kheer.
If using un-roasted vermicelli, roast in 1 tablespoon ghee for 3 to 4 minutes on saute mode until light brown and then add everything and follow the rest of the steps as it is.
Kheer will thicken as it cools so you might have to add more milk before serving.