How To Make Simui er Payesh

Abhijit Author

By Abhijit

Last Updated Apr 20, 2022

Saved in Desserts0 Comments


Ramzan special Simui r payesh

How To Make Simui er 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-3/4th cup

How To Make Simui er Payesh

Take dry fruits and soak them for half an hour.

Simui er Payesh step 1

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

Simui er Payesh step2

Add ghee to the same pan

Simui er Payesh step3

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

Simui er Payesh step4
Simui er Payesh step5

Transfer it to a plate.

Simui er Payesh step6

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)

Simui er Payesh step7

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.

Simui er Payesh step8

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

Simui er Payesh step9

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

Simui er Payesh step10
Simui er Payesh step11

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

Simui er Payesh step 12
How To Make Simui er Payesh

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.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 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.

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