Instant Pot Semiya Payasam (Vermicelli kheer)

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Heat half the ghee in a heavy pot. Fry the cashews until golden, then remove them to a plate for garnish.
2. Fry the raisins until they plump up, then remove them to the plate.
3. Add the rest of the ghee and the semiya to the pot. Roast on low to medium heat until slightly golden. Skip this if the semiya is pre-roasted.
4. Pour in the milk and let it boil on low to medium heat.
5. Keep stirring and boil until the vermicelli is fully soft.
6. Add the sugar and cook on low for 3 to 5 minutes until thick.
7. Add the cardamom powder and turn off the heat when it reaches a thick pouring consistency; it will thicken more as it cools.
8. Garnish with the fried nuts and raisins. Serve hot or chilled.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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