Monday, December 20, 2010
Semai Payesh – Vermicelli Kheer – Vermicelli Pudding
Hello friends, that’s what I’ve to say first. I missed you all...but I had spent some good time as I travelled a lot. Back to this space - today let me share a sweet dish as I write down my recipe and natter with you.
Payesh, Kheer, Pudding, give it any name but the taste is the same. At this time of the year...it’s very cold here in Delhi...I know you all know about it but the cold makes me speak about it. How I wish this winter could bring some snow to this city. Some will think I’m jabbering but believe me I’m thinking seriously...some kids story building up...Oops! hope not giving you the ‘Bore Feel’...I’m sombre about my writing thoughts...
Leaving all my thoughts aside back to my Payesh. A sweet dish after a full-meal...the typical Bangali thought...and that’s happening in my home most of the days...
Payesh making is so simple...for most of the ingredients are available at home any and every time.
Milk and sugar the main ingredients of Payesh/Kheer.
Cook payesh/kheer/pudding with rice, vermicelli, cheese, or even sabudana. These are the most preferred payesh/kheer/pudding ingredients that need to be added to the milk to cook this dish. Rice (uncooked) is available in every Indian home. I also feel vermicelli is in the monthly grocery list of many households.
Rasins and cashew nuts are also stored in air tight jars and placed on the kitchen shelf...am I not right?
Without much talking let me tell you how I cooked my Semai (Vermicelli) Payesh/Kheer.
1 ½ full-cream milk put to boil in a thick bottom pan.
In the meantime light the other burner and dry roast ½ cup of vermicelli till it turns to a dark pink shade...you may want it in a more softer pink, try your way. Remove and keep it in a small bowl. If you want you can roast the vermicelli with some ghee, but I prefer to dry roast...
Let the milk cook over fire for 5-7 minutes. Now time to add the roasted vermicelli to the milk and let it cook over high flame.
When the milk has reduced to less than half and the vermicelli is cooked, add sugar, here your taste buds have to do the magic...I’ll say sugar as per your taste. Winter and Nalen Gur a good combo for this time of the year...can add this gur (jiggery) to the payesh for the distinctive flavour of the gur. Read about my Nalen Gurer Payesh here.
Cook for another 3-4 minutes. Semai payesh is ready to be served...I like it hot and even a bowl of cold payesh goes well for me.
If you are interested to add raisins and cashew nuts, fry the raisins with some ghee for a minute or two and keep it aside for later use. Before removing the Payesh from the flame add the raisins and cashew nuts and cook for a minute or two. You can decorate a bowl of payesh with some finely chopped pistachio. Again here I come in with my taste...love to enjoy my cashew nuts and salted pistachio...munching away while doing some reading, watching the TV or while working on my laptop. And how can I forget the Cheena badam, this is none other than the roasted peanuts. Love to crack the shell, rub off the pink skin from the peanuts with the fingers and then blow the skin away before throwing in the nuts into the mouth.