Instant Pot Seviyan Kheer
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1/2 cup water (4 oz/120 ml)
- 3 cups whole milk (24 oz/720 ml)
- 1/2 cup roasted vermicelli (50 grams)
- 1/3 cup sugar (75 grams)
- 3 whole green cardamom pods (crushed)
- 1 tablespoon golden raisins
- 2 tablespoons broken cashews
- 1 tablespoon +1 teaspoon rose water
Method
- 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!