First recipe post of 2019 and it calls for something sweet, something seasonal, something easy to make. I’ve already sung the glories of date palm jaggery or Nolen Gur already and have recipes with it, too. This is an addition to that. Vermicelli Pudding or Nolen Gur-er Simui-er Payesh or Gur Seviyan. You can find my other Nolen Gur posts and recipes here:
What is Nolen Gur (Date Palm Jaggery)?
This recipe of Bengali Vermicelli Pudding or Simui-er Payesh is simple and yields a thick and creamy, fragrant pudding.
Solid Nolen Gur can be shaved into delicate shards easily using this knife ~ Victorinox 7 inch Swiss Santoku Knife. You can get the knife here.
Ingredients you will need:
1 cup vermicelli, roughly broken
2 tbsp ghee or clarified butter
5 cups whole milk (full fat milk)
1 cup solid Nolen Gur, chopped into shards
15 cashews, roughly chopped
12-15 pistachios, well chopped
A pinch of salt
Method for cooking:
Bring to heat a heavy bottom pan, add ghee. Once ghee melts, add the broken vermicelli and roast it till color turns from pale yellow to light brown. Remove from pan and keep aside.
In the same pan, pour the milk and bring to medium-high heat. Keep stirring to avoid sticking to the bottom of the pan. Evaporate 10% of the milk and bring it to a full boil.
Add the roasted vermicelli, stir continuously. Each strand should separate. Let this simmer on low-medium heat for sometime till vermicelli is completely cooked. Should take 25-30 mins.
All vermicelli will cook and elongate and milk mixture will become thick and almost creamy. At this point turn off the heat. Add salt, cashew, raisin, and the nolen gur. Mix this into the milk and vermicelli well till the gur almost disappears and blends into it. Cover for 3-4 mins.
Finally, sprinkle the pistachio on top and fold it into the pudding. Don’t mix. It’s ready to be served.
Wishing all of you a Very Happy New Year and may 2019 bring you lots of good memories, laughs, and of course, great food!