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Instant Pot Vermicelli Pudding

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A creamy and delightful vermicelli pudding made easily in the Instant Pot, perfect for any occasion.

Ingredients

Scale
  • 1/2 Cup Vermicelli
  • 1/2 Cup Sugar
  • 3 Cups Milk
  • 1/2 Teaspoon Cardamom Powder
  • A Pinch of Saffron
  • 15 Cashews
  • 15 Raisins
  • 2 Tablespoons Ghee

Instructions

  1. Soak the saffron in a little hot milk and set it aside.
  2. Press the SAUTE button on the Instant Pot and add ghee to the inner pot.
  3. Once the ghee is hot, add the cashews and fry until light brown.
  4. Add the raisins and continue roasting until they are golden brown, then set aside.
  5. In the same pot, add the vermicelli and roast until golden brown.
  6. Pour in the milk, scraping the bottom of the pot well.
  7. Add sugar, cardamom powder, and saffron-soaked milk, stirring to combine.
  8. Close the lid of the Instant Pot and move the valve to the sealing position.
  9. Cancel SAUTE mode and press the OATMEAL / PORRIDGE button, adjusting the time to 8 minutes.
  10. Once it’s done, let the pressure release naturally.
  11. Gently mix the cooked kheer to break any lumps and add the fried nuts. Serve hot or cold, garnished with pistachios and rose petals if desired.

Notes

Store in an airtight container in the refrigerator for up to four days or freeze for about two months.

Nutrition

Keywords: vermicelli pudding, dessert, Instant Pot, kheer, easy recipe

Find it online: https://alexandrarecipes.com/instant-pot-vermicelli-pudding/