Pressure cooker semiya payasam
Instant vermicelli kheer in pressure cooker
Servings: 3
Ingredients
- ¼ cup roasted semiya
- 2 cups milk
- ½ cup water
- 3 tbsp sugar
- ½ tsp cardamom powder
- 3 tbsp condensed milk
- 2 tsp ghee
- Few cashew nuts
- A pinch of salt
Instructions
- In a pressure cooker, add 2 tsp ghee and add broken cashew nuts.
- Roast till golden brown and keep aside.
- Add ¼ cup of roasted semiya and saute for a minute.
- If using unroasted semiya, roast it well and then proceed.
- Add ½ cup of water to this
- Now add 2 cups of raw milk.
- Add 3 tbsp sugar, I will be adding condensed milk later, so I am using 3 tbsp of sugar.
- If you are not using condensed milk, add 5-6 tbsp of sugar.
- Mix well
- Keep the flame in medium.
- Cover and pressure cook for 2 whistles.
- Switch off the flame.
- Open once pressure is fully released
- Add roasted cashews, cardamom powder and condensed milk
- Mix well
- Instant Semiya payasam is ready
Video
Notes
1. Always pressure cook in medium flame.
2. If increasing the quantity, use a bigger cooker to avoid over flowing of milk.
3. Pressure cooker semiya payasam | Instant semiya payasam can be served hot or chilled