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Mango vermicelli Kheer, mango pudding, Semiya Payasam, Seviyan Kheer, instant pot kheer, Eid recipes, holi, diwali, navratri, ganesh chaturthi, Ramzan or Ramadan, Christmas, raksha bandhan sweets and desserts recipes, mango desserts and sweets, #kheer #mango #instantpotkheer #vegankheer #glutenfree #keto
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MANGO VERMICELLI KHEER | SEMIYA PAYASAM | SEVIYAN KHEER ( STOVETOP & INSTANT POT)

This Mango Vermicelli Kheer is a quick and easy, rich and classic, a fuss-free recipe, a delicious twist to traditional kheer, and a popular Indian pudding sweet prepared using milk, vermicelli, sugar and flavored with cardamom powder and saffron. 
Course Desserts, sweets
Cuisine Indian, north indian, South Indian
Keyword Angel Hair Pasta, diwali food, eid, fasting recipes, ganesh chaturthi, holi, instant pot kheer, instant pot recipes, karwa chauth, kheer, Mango recipes, meethi seviyan, Navratri Recipes, payasam, ram navami, sabudana kheer, sevai, sewai, Spaghetti, Summer Food, ugadi recipes, Upvas, vrat recipes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Author Kushi

Ingredients

  • 2 tablespoon Ghee or Butter (vegan butter for vegan version)
  • ¾ cup Vermicelli, loosely packed (check tips for substitute)
  • 2 cups Whole Milk (dairy-free milk for vegan version)
  • ¼ cup Sugar
  • ¼ teaspoon Cardamom powder
  • 8 strands Saffron or Kesar
  • 1 tablespoon Cashewnuts
  • 1 tablespoon Almonds
  • 1 tablespoon Pistachios
  • 1 tablespoon Raisins

For Mango Kheer

  • 1 cup Mango Puree
  • 2 to 3 tablespoon Sugar depending on the sweetness of mango puree (optional)
  • cup Mango chunks

Instructions

Steps to prepare Kheer on Stovetop

  • Heat 1 tablespoon of ghee or butter in a pan. Add vermicelli or semiya and roast till light golden on medium flame. Keep sautéing so that you do not burn them. If you are already using pre-roasted vermicelli, skip this step. 
  • Add milk and bring the roasted vermicelli to a boil on low to medium flame. Keep stirring to avoid it from burning at the bottom. 
  • Cook till the vermicelli becomes soft and is cooked. 
  • Add sugar, cardamom powder, and saffron (kesar), and continue to cook on low flame till the sugar has dissolved completely. Switch off the flame.
  • This kheer or payasam will thicken as it cools down. Allow the kheer to cool down completely. 
  • Meanwhile, prepare the mango puree from fresh mango pulp and check for its sweetness. Add 2 to 3 tablespoon of sugar only if the puree is not sweet enough. Else skip adding sugar.
  • Heat 1 tablespoon ghee or butter in a small pan on medium heat. Add almonds, pistachios, and cashew nuts and sauté till it becomes light golden. Add raisins sauté for few seconds till they turn plump. Transfer this to a plate and keep it aside. 
  • Once the kheer cools down completely and comes to room temperature, add fresh mango puree, roasted nuts and raisns, mango chunks and mix well. 
  • Keep Mango Kheer in the refrigerator till you are ready to serve as this dessert tastes the best when served chilled.
  • Please do not add mango puree to hot kheer or heat the kheer once mango puree is added. It will curdle and all your efforts will go to waste!!

Steps to prepare Kheer on Instant pot

  • Even before you start, make sure your Instant Pot is clean and dry to avoid milk from curdling. Press the sauté button on the instant pot. Add 1 tablespoon of ghee or butter to the steel insert. When it melts, add cashews, pistachios, and almonds and saute till they turn light golden. 
  • Add raisins and saute till they turn plump. Transfer this to a plate. 
  • Add another 1 tablespoon of ghee or butter, add vermicelli, and roast till it becomes light golden in color. 
  • Add 3 cups milk into the instant pot, sugar, cardamom powder, saffron. Press cancel and stir well. Close IP with the lid and the pressure valve should be in the sealing position.
  • Press the porridge button and set the timer to 6 minutes.  Wait for the pressure to release naturally. 
  • Simmer on sauté mode if you feel the kheer is runny and cook for 2 minutes. Remember this kheer thickens as it cools down so do not thicken it a lot here. 
  • To make mango kheer, only after the kheer cools down completely to room temperature (very important), add mango puree, mango chunks, and roasted nuts, and mix well. This dessert tastes best when served chilled. 

Notes

  • Please do not add mango puree to the hot kheer as it will curdle. And once you add mango puree do not heat the kheer. This dessert should be served chilled. 
  • Feel free to use angel hair pasta or spaghetti pasta instead of vermicelli to make this kheer. 
  • Puree from fresh mangoes tastes the best. Depending on the sweetness add sugar. 
  • Kheer thickens as it cools down. If you want it to be runny increase the amount of milk or add water. In this case, adjust sugar accordingly. 
  • The amount of milk for the stovetop and instant pot is different. 
  • Whole milk makes this dessert rich. But feel free to substitute with low fat, fat-free, or skim milk. 
  • The time to cook semiya or seviyan or vermicelli varies from brand to brand. Check the package instructions too. Thin vermicelli needs just 1 minute on the instant pot. 
  • You can make this dessert even during the off-season for mangoes by using canned mango puree. 
  • The amount of vermicelli you add can be varied depending on how you want your kheer to be – thick or thin!