Sunday, 31 March 2013

Vermicelli Kheer / Vermicelli Payasam/ Simui r Payesh

Indian Festivals are incomplete without sweet.  I am sharing a simple traditional sweet dish(Vermicelli Payasam/Simui r payesh), which is easily prepared at home. In Bengal, we call it Simui r Payesh. Bachelors as well as novice home maker can also prepare this and surprise their near and dear ones.

Vermicelli Payasam/ Simui r Payesh


Vermicelli/ Sevai - 1 cup
Ghee - 2 teaspoon
Milk - 1 litre, boil and make it to approx 750 ml
Sugar - 3/4 cup
Green cardamom(Elaichi) smashed
Bay leaf - 1
Roasted cashew (Optional) - 10 -15
Raisins (Optional) - 10 - 15


1. Boil 1 litre milk and make it condense and keep aside. Now heat ghee in a wok and add bay leaves.
2. Fry vermicelli in ghee for 3 to 4 minutes.
3.Once vermicelli turns slight brown, add milk into it.

4. Keep stirring it. Vermicelli should be cooked properly in milk. When it is almost cooked, add sugar and keep stirring.
5. Now add crushed green cardamom into it . 
6. Turn off the gas and garnish with roasted cashew and kismis. Keep it in freeze and serve it cool.

Note: Instead of green cardamom rose water can be added. 


  1. Love this payesh anytime. Fav one. Delicious.

    today's post:

  2. Looks so delicious! I love payesh! Ki bhalo baniyecho!! :)

  3. Thank you for your lovely comments

  4. Love your blog! I'm happy to follow you, you can visit my blog when you find time :)

  5. All time favorite :)Delicious!

  6. all time favourite and yummy kheer...


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