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kimami sewai served in grey bowl, surrounded by dry fruits on a plate.

Sweet Vermicelli – Instant Pot(stovetop)

Sweet Vermicelli or Kimami sewai, is a traditional Awadh style Indian dessert cooked in instant pot using gheekhoyadry fruits, and sugar. This is one of the best Indian festive dessert to make.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 adults
Calories 205kcal
Author Bhawana


  • Instant Pot


main ingredients

  • 150 gram thin vermicelli OR 1 cup normal vermicelli

milk products

  • ½ cup milk
  • 1 cup khoya (mawa) grated
  • 2 tbsp ghee clarified butter

dry fruits

  • 2 tbsp pista chopped roughly
  • 2 tbsp almond sliced
  • 1 tbsp raisins
  • 2 tbsp cashew divided in half
  • 2 tbsp grated coconut desiccated

other ingredients

  • ½ cup sugar
  • 1 tsp cardamom powder
  • 1 tsp rose water
  • ½ cup water
  • ¼ cup water


How to cook Sweet Vermicelli

  • Using thin sewai
  • First of all, gather all ingredients in place. Thin vermicelli tends to cook quickly, so it is easy if everything is in place and ready.
    vermicelli ingredients kept over wooden board in bowls
  • Set the SAUTE mode on. Add 1 tbsp of ghee and dry fruits like raisins, cashew, almonds, and pistachio.
    preparation shot of cooking vermicelli. step 1-2.
  • Roast them for 1 min or till they are little brown in color. Transfer them to a bowl and keep aside.
    dry fruits roasted and transferring in a bowl. roasting vermicelli.
  • Now add rest of the 1tbsp of ghee and thin vermicelli. Break them in small pieces to fit in instant pot. Roast them till they change color. NOTE add extra ghee about 2tbsp in this step to get the authentic taste.
  • Once the vermicelli’s color is darker, add water, milk, sugar, desiccated coconut, and khoya. NOTE If using frozen khoya, thaw it before adding and grate. I forgot to grate it.
    adding other ingredients in roasted vermicelli.
  • Mix well and add an extra ¼ cup of water. Cook for 2 minutes. khoya should combine well with everything. NOTE grate khoya before adding, else it takes some time to break lumps and mixing well.
  • After cooking for 2-3 mins, the mixture will have a thin consistency. Add cardamom powder & rose water. Mix well and cook for another 3 mins. Keep stirring.
    step 6-7, added some more ingredients
  • Finally, add roasted dry fruits and mix them again. Keep stirring at this stage. Vermicelli mixture will be dry by now. NOTE at this stage thin vermicelli looks like a sticky mixture but once it is at room temperature you will see them completely dry and fluffy.
    Stir roasted dry fruits and mix well.
  • CANCEL the SAUTE mode. Cover with glass lid for 10 mins.NOTE- When hot vermicelli looks very sticky but as they come at room temperature, they will be dry and separated.
    cover the lid and switch off the instant pot.
  • Serve immediately or let this sweet vermicelli come at room temperature. Garnish with silver leaves and dry fruits before serving.

Using thick seviyan

  • Gather all the ingredients and set the SAUTE mode on.
  • Add ghee in the inner pot and then add dry fruits like cashew, almond, pistachio, and raisins.
  • Roast them for 30 sec to 1 min.
  • To this add thick vermicelli and roast for another 2 minutes.
  • After 2 minutes add milk, water, desiccated coconut, sugar, and grated khoya. Stir well and CANCEL the SAUTE mode.
  • Close the lid and set vent in the sealing position. Set it to PRESSURE COOK mode and set the time for 1 minute on high pressure.
  • Once the time over and instant pot beeps, wait for 10 minutes for natural pressure release. After 10 minutes of release the pressure manually.
  • carefully open the lid, stir the vermicelli. Add cardamom powder, rose water and mix well.
  • Let the sweet vermicelli come at room temperature. Garnish with dry fruits and silver leaves before serving.

meethi sewai on stovetop

  • To make kimami semiya in the stovetop method, first, gather every ingredient in the workplace. Heat a nonstick pan on medium heat.
  • Add ghee and dry fruits in a pan. Roast for one minute on medium heat. Transfer these roasted dry fruits in a bowl.
  • Add vermicelli in the same pan. Roast till vermicelli changes color to a golden brown. NOTE Do not roast if you use roasted vermicelli.
  • Now add sugar, milk, water, desiccated coconut, and grated khoya. Mix well.
  • Lower the heat and cover the pan with the lid. Cook for 5-6 minutes or till vermicelli is cooked.
  • Once it is cooked stir the mixture and add cardamom powder, roasted dry fruits & rose water. Give a nice stir. Cook on low heat for some time till the mixture become dry.
  • NOTE it may look like a sticky mass but do not worry it will be dry once come down to room temperature. Switch off the flame and let the sweet vermicelli come at room temperature.
  • Garnish it with dry fruits and serve.




Calories: 205kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 1mg