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.
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.