Aah, at last I started writing a post after such a long time. Studies, exams, shifting, travelling had taken away most of my time I had in the past month. The little I had for myself, I was too lazy to dedicate that for blogging. But, after preparing vermicelli payes this evening I was bent on writing the recipe. The pudding was an instant hit at home, it got over even before the pudding turned cold.
Vermicelli is a common ingredient in Italian cuisine. It is thinner than spaghettis but is used almost like pasta. While Italians mainly use vermicelli as a savory, in South Asian cuisine it is mainly used to prepare kheer or pudding. Vermicelli is called in different names in different parts of the Indian continent – seviyan in Urdu and Hindi, semai in Bengali, sev in Gujrati, sevalu or semiyan in Telugu, semiya in Tamil and Kannada. It is mainly prepared from semolina, but the one I used it was wheat flour vermicelli.
- Broken Vermicelli (Semai/ Sewaiyan): 150gms
- Ful fat cream Milk (Dudh): 1 ½ litre
- Sugar (Chini): ¾ cup
- Clarified butter (Ghee): 2 tablespoons
- Raisin (Kismis): ¼ cup
- Cashew (Kaju badam): ¼ cup
- Boil the milk in low flame so that it reaches almost three-fourth of the original volume
- In a skillet or wok heat 1 ½ tablespoon of clarified butter, decrease the flame and fry the vermicelli till it turns golden brown
- Pour the roasted vermicelli to the milk and bring to boil
- Add the sugar and take out of flame after 5 to 7 minutes or till the vermicelli is soft
- Serve hot or cold garnished with raisins and cashews
Hot Tips – Vermicelli tends to get burnt very quickly so continue stirring.
Further Readings – She’reya, Mughlai Vermicelli dessertIf you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader
5 thoughts on “Sewaiyan Payesh (Sweet Vermicelli Pudding)”
OMG! I followed the recipe exactly, and it was a big hit with my family. They mentioned its the best sewaiyan (sheerkorma) they ever had.
Its a pleasure to know that. Thanks so much for your comment. Eid Mubarak to you and to your family.
My favorite..looks delicious..
Thanks for your comment