How To Make Simui er Payesh

Ramzan special Simui r payesh

Ramzan month is going on, and this recipe is also famous in Id and Ramzan apart from other festivals in India like Durgapuja and Diwali. In my childhood, I used to get the invitation from my Muslim class friends and my favorite was the Simui er payesh which was served mostly. Now also I like it more than the chaler payesh/rice pudding/kheer. This recipe is very simple to make and the list of ingredients is also very small and easily available in the local market. Simui/vermicelli are roasted in the gallop of desi ghee and then simmered in thick milk (made half of the quantity by boiling slowly in simmer), added with dry fruits and sugar finished with saffron threads garnishing; this is How To Make Simui er Payesh.

Main Equipment

Deep pan for boiling the milk

Serving plate or bowl

Skimmer/jharna spatula

Ingredients

Milk-1 liter

Semui-200 gm

Soaked dry fruits (almond and cashews)-1/2 cup

Desi ghee-2 tbsp

Saffron-8-10 threads

Sugar-3/4^th cup

How To Make Simui er Payesh

Take dry fruits and soak them for half an hour.

Take a pan and roast the dry fruits for two minutes.

Add ghee to the same pan

Put the Semui in the pan and roast it for 5 minutes or till the color changes to light yellowish.

Transfer it to a plate.

Simmer the milk in a heavy-bottomed pan oven for 40 to 45 minutes on low flame, stirring often, until the milk reduces to 3/4th of its quantity. ( 700 to 750 ml from 1 liter)

Stir it continuously to prevent the milk from sticking to the bottom of the pan.

After 10-12 minutes add the sugar and mix it and stir it.

Add the Semui after 4-5 minutes and let it boil along with the milk.

Now almost at the end of the recipe drop the roasted dry fruits, and stir them for 3-4 minutes more.

Now take them out from the oven, add safron transfer them to a serving plate, allow it cool and serve warm.

How To Make Simui er Payesh

This recipe is very simple to make and the list ofingredients is also very small and easily available in the local market. Semui/vermicelliare roasted in gallop of desi ghee and then simmered in a thick milk (made halfof the quantity by boiling slowly in simmer) , added with dry fruits and sugarfinished with saffron threads garnishing; this is How To Make Simui er Payesh.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• Deep pan for boiling the milk
• Skimmer/jharna spatula
• serving plate/bowl

Ingredients

  

• 1 ltr milk
• 1/2 cup Soaked dry fruits (almond and cashews)
• 8-10 threads safron
• 200 gm semui
• 3/4 cup sugar
• 2 tbsp desi ghee

Instructions

 

• Take dry fruits and soak it for half an hour.
• Take a pan and roast the dry fruits for two minutes.
• Add ghee in the same pan
• Put the Semui in the pan and roast it for 5 minutes or tillthe color changes to light yellowish.
• Transferit to a plate
• Simmerthe milk in a heavy bottomed pan oven for 40 to 45 minutes on low flame,stirring often, until the milk reduces to 3/4th of its quantity.( 700 to 750 ml from 1 liter)
• Stirit continuously to preventthe milk from sticking to the bottom of the pan.
• After 10-12 minutes add the sugar and mix it andstir it.
• Add the Semui after 4-5 minutes and let it boilalong with the milk.
• Now almost at the end of the recipe drop the roasteddry fruits, and stir it for 3-4 minutes more.
• Now take them out from the oven, add saffron threads and transfer it to a serving plate, allow it cool and serve warm.