Payesh is a term that seems so sweet to bengalis. Not because they taste sweet but because they are cooked with much patience and care and served with much love! On birthdays, as most people in the world enjoy bites of cakes, we bengalis love taking a dig into a bowl of payesh. Payesh can be of various forms depending on the ingredients used to make them. Today I am going to share a Simui payesh | Vermicelli Kheer recipe that’s cooked with Patali gur or jaggery. Remember, any day a payesh cooked with gur is better health-wise than the ones cooked with refined sugar. Gur or jaggery is a form of sugar in unrefined form and it helps to flush out harmful toxins from human body. This Simui payesh | Vermicelli Kheer is also perfect for babies!
Cooking time for Simui payesh | Vermicelli Kheer: 20 minutes
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Serves 2 – 3 people
Ingredients for Simui payesh | Vermicelli Kheer:
- Vermicelli or Simui – 3/4 cup
- 500 ml milk – with cream is preferred
- About 50 gms of Patali gur or jaggery ( As per our taste this amount seems perfect. Please consider the amount of it as per your taste )
To find other bengali recipes, click on the link below:
Simui payesh | Vermicelli Kheer Recipe:
- Bring half liter of milk to boil. Remember for cooking payesh or kheer, always prefer a heavy base deep cooking pot. It avoids spilling of milk over gas top and also prevents milk from getting burnt at the bottom of the pan!
- After the milk comes to a boil, add the simui or vermicelli to the milk and stir cook on medium – low flame for sometime until the vermicelli is almost cooked
- Now add broken pieces of jaggery into the pot and stir continuously till the jaggery gets dissolved
- Remember not to over cook the vermicelli
- Also note to keep the consistency of the payesh not too thick and not too thin. With time, the payesh gets thickened up a bit on its own
Your bowl of Simui payesh | Vermicelli Kheer is ready to serve!