Saturday, November 14, 2020

Simui-er Payesh...

An easy quick dessert that can be made in a jiffy is always my favorite. Simui-er payesh is one such dessert. A simple sweet dish that is very common in every Indian household. My Sejo-jethima (aunt) used to make the best simui-er payesh. I was and I'm still not fond of sweets. But the simui-er payesh prepared by my aunt was my favorite. She used to serve the payesh in a small bowl along with some perfectly puffed luchi or crispy triangle shaped parathas and a spicy curry. I remember how I used to dip the roti or paratha or luchi into some freshly made simui-er payesh by her. I miss her cooking so much.

As this year all the celebrations are happening in a different way and we are mostly confined to our homes, I'm cooking various food to keep myself busy and my family members cheerful. Other than lunch and dinner, I have also made many sweets during this festive season. Starting from Durga puja, then Laxmi puja and now for Diwali so many sweets are being made in my kitchen. Today I wasn't sure what to make for Diwali. I wanted to do something quick, so I made this simui-er payesh or sevai kheer or vermicelli kheer. I know it's a very familiar dish to all, still thought to share the process I follow to make this simple dessert. 

Things needed to make Simui-er Payesh:

  • Simui/ Sevai/ Vermicelli: 1/4 cup
  • Milk: 500 ml
  • Sugar: 1/4 cup
  • Green cardamom powder: 1/2 tsp
  • Ghee: 2 tbsp
  • Raisins: 12-15
  • Cashew nuts: 10-12
  • Pistachio and almonds to garnish
  • Dried rose petals to garnish

Steps of making Simui-er Payesh:

1. Boil the milk, keep aside.
2. In a pan or kadhai heat ghee, fry the cashew nuts and keep aside.
3. In the same pan add  the vermicelli and fry them on low heat. Keep stirring. 
4. When the vermicelli turns to light brown add the hot milk gradually.
5. Cook the vermicelli over low heat for 12-15 mins or till done.
6. Add sugar and green cardamom powder, mix well. Cook till sugar dissolves. Cook further till desired consistency. On cooling the kheer will thicken more, so keep that in mind.
7. Transfer to a serving bowl, garnish with fried cashew nuts, pistachio, almonds, rose petals. It can be served both hot and cold. I prefer my vermicelli kheer (simui-er payesh) chilled, so I keep it in the refrigerator for 3-4 hrs.

Wish you all a very happy Diwali. Stay at home, stay safe.

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