• Roast the Sevai : Heat ghee in a pan and add the vermicelli. Roast them on low to medium heat until they turn golden brown. Keep stirring to ensure even roasting. This should take about 5-7 minutes.
• Boil the Milk: In a separate heavy-bottomed saucepan, bring the milk to a boil. Stir it occasionally to prevent it from sticking to the bottom.
• Add seviyan to Milk: Once the milk starts boiling, add the roasted vermicelli. Let it simmer on low heat.
• Cook the kheer: Cook the vermicelli in the milk until they become soft and the mixture thickens. This may take about 10-15 minutes. Stir occasionally to avoid sticking.
• Add Sugar and Flavorings: Add the sugar , dates and cardamom and nutmeg powder. If you’re using saffron, you can dissolve it in a little warm milk and add it at this stage for extra flavor and color.
• Continue Cooking: Allow the kheer to cook for another 5-10 minutes until the sugar dissolves completely and the kheer reaches your desired consistency.
• Garnish and Serve: Optionally, garnish with chopped nuts like almonds, cashews, and pistachios. Let it cool a bit before serving. Serve with desired garnishes. Enjoy !!

How to make Seviyan Kheer in Instant Pot

• Turn on the Instant Pot and select the “Sauté” mode. Adjust to “Normal” heat setting. Add ghee to the Instant Pot. Once it melts, add the vermicelli and roast them until they turn golden brown. This should take about 2-3 minutes, stirring constantly.
• Add the milk to the Instant Pot with the roasted vermicelli. Close the lid, set the valve to “Sealing,” and select the “Pressure Cook” mode. Set the timer for 4 minutes at high pressure.
• Once the timer goes off, allow for a natural pressure release for about 12 minutes. Carefully release any remaining pressure manually. Stir well. Adjust the consistency if you notice the mixture is too thick. Garnish as desired. Serve and enjoy !