Nolen Gurer Semai Payesh

Name: Nolen Gurer Semai Payesh
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 litre full fat milk; 4 tbsp powder milk; 3 tbsp semai (vermicelli) coarsely broken and roasted; 1/4 cup jaggery; 1 pinch salt; 1/4 th tsp cardamom powder; 1 tsp cornflour; 2 tsp ghee (clarified butter); dry nuts 5-6 cashewnuts,4 walnuts,4 almonds,2 tbsp raisins

Kumkum Chatterjee @cook_12055532

#Jag
#Win #Week8
Come winters and markets in West Bengal are flooded with nolen gur ( date palm jaggery).Thus various types of Nolen Gurer Payesh or kheer made with Date Palm Jaggery is made during this season.Nolen Gurer Payesh are mostly made with rice , semai ( vermicelli) or semolina. Here it is made with semai (vermicelli).In this recipe no flavorings are added besides a bit of cardamom powder as date palm jaggery is itself flavourful and makes this payesh or kheer aromatic. Serve Nolen Gurer Semai Payesh chilled or at room temperature as a delicious aftermeal dessert .

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

3 servings

1/2 litrefull fat milk
4 tbsppowder milk
3 tbspsemai (vermicelli) coarsely broken and roasted
1/4 cupjaggery
1 pinchsalt
1/4th tsp cardamom powder
1 tspcornflour
2 tspghee (clarified butter)
dry nuts5-6 cashewnuts,4 walnuts,4 almonds,2 tbsp raisins

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Steps

20 minutes

1

Boil milk in a pan.When it comes to rolling boil, lower flame and keep boiling.Dilute milk powder with 1/4 th cup hot milk and add it to the milk.Keep boiling in low flame.Meanwhile heat ghee in a pan and fry vermicelli (semai).Add it to the milk and stir so that no lumps are there.
2

Add grated date palm jaggery gradually or as needed.Add a pinch of salt to balance the sweetness. Boil in medium flame stirring so that milk doesn't stick underneath. Add a slurry of cornflour to make the kheer thick and creamy.Sprinkle cardamom powder. Mix well stirring till the kheer is thick and vermicelli properly cooked.
3

Heat a teaspoon of ghee and lightly fry chopped dry fruits.Add half of the dry fruits in the kheer and stir to mix well.Switch off flame.Garnish with remaining dry fruits,cool and refrigerate.Serve vermicelli kheer chilled or at room temperature as a delicious aftermeal dessert.