We decided to organize a dinner party with our favorite dish like Luchi Alur dum ,Payesh ,chatni etc when my sister and mother suddenly had come to my house last weekend; We were so much happy for their surprise visit. After some time the thunderstorm started, it was dark outside for the power cut and torrential rains was pouring.I was feeling excited about that inviting ambiance and fantasies about our candle light dinner…:) This monsoon time in Kolkata, kalboishakhi jhor (A terrible thunder storm with heavy rain) comes now and then.We all are very much fond of the payesh and decided to make the semai payesh and have it after our dinner. My sister was happy to assist me in kitchen while chatting with me. Mom was throwing her tips like not over boil the dish , not to add too much cardamom over the dish etc etc., My daughters were insisting their grandma to tell a story. Husband was busy with his work and passing comments for the aroma spread from the kitchen.
Once I made this payesh for the Bengali New Year (Nabo borsho) celebration but didn’t know why not post that time. Payesh is a dish which is made in many Hindu celebrations. This dessert is also a special recipe for Ed (At the end of Ramadan, Muslims throughout the world have a joyous three-day celebration) .
While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli or semai ,suji (rawa)or gobindo bhog rice. This is very simple.to make and most of the ingredients are available at home anytime.
- 1 litre milk( you can use any type of milk like almond or soy milk)
- 240 gms (1 cup) vermicelli, (broken into pieces)
- 1 tsp ghee
- 1/2 cup (120 gms) cane sugar
- 5 tbsp (75 gms) unsalted cashew nuts, halved
- 4 piece green cardamom / chhoti elaichi
- 1 inch cinnamon stick
- Soak cashew nuts in water for 10 mins and drain the water .
- Heat ghee in a deep bottomed kadhai / pan and lightly saute the semai to a light golden brown color. Keep aside.
- Take a deep bottomed pan, add milk and bring to a boil. Reduce heat allows to simmer. Add sugar and stir till dissolved.
- Add the fried semai, half the amount of cashew nuts, cinnamon stick and cardamom and bring to a boil till the semai become tender.
- Remove from fire, transfer to a serving bowl. Garnish with the rest of the cashewnuts.
- Serve warm / chilled as per your wish.
Amount Per Serving
Total Fat 3.7 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.5 g
Cholesterol 2.6 mg
Sodium 53.4 mg
Potassium 225.3 mg
Total Carbohydrate 41.0 g
Dietary Fiber 1.2 g
Sugars 19.6 g
Protein 8.6 g
Vitamin A 5.1 %
Vitamin B-12 7.9 %
Vitamin B-6 3.2 %
Vitamin C 2.1 %