SEMAI ER PAYESH / VERMICELLI KHEER

In India and other countries of the Indian Subcontinent, vermicelli is known by various local names. In Bengali, we call it shemai / semai. Vermicelli is used in a number of dishes including a sweet dessert, made in a similar way as of rice pudding. Upma is also made with vermicelli in many parts of India, adding various vegetables to it. Semai Er Payesh / Vermicelli Kheer is not an authentic Bengali dish  like Chaler Payesh / Rice Kheer. It may have started as an experimental alternative to Rice Kheer, which gradually may have been accepted as a much loved homemade dessert. I remember Shemai er Payesh was welcomed in our home when I was in High School and my brother much younger. I had always been a food lover but my brother had been fussy about food. Hence, mom tried to get variety in er cooking. We accepted this pudding made of milk, sugar and vermicelli as a good dessert option and then it continued to be prepared on a regular basis at home. In the present day, our son is fond of it. It takes less time to prepare than the rice kheer, ingredients used are more or less the same. Let us proceed with the recipe.

INGREDIENTS :

SEMAI / SHEMAI [VERMICELLI] : 1/2 medium tea cup
MILK [FULL CREAM] : 1litre
SUGAR : 1small tea cup[or as per your taste]
CASHEW : 8-10 [halved]
RAISIN : 10-15
GREEN CARDAMOM : 2-3
BAYLEAF : 1
GHEE : 1 tbsp

METHOD :

Pour the milk in a heavy bottomed vessel and put for boil. Add the bayleaf.

In a wok, heat the ghee. Add the cashews, saute for half a minute and keep aside. Add the vermicelli and fry in ghee until light brown. Keep aside. Soak the raisin in water for an hour, drain the water.

Let the milk boil till it thickens a bit. Add the vermicelli, let simmer for 4-5 minutes. Keep stirring continuously.

Add the sugar, raisins, cashews and lightly crushed green cardamoms. Let boil for 3-4 minutes and then switch off the gas stove.

Once cool refrigerate, serve and have it chilled!