Nolen Gur Diye Sewainer Payesh
Date Palm Jaggery is available as both syrup and solid. I usually use the solidified form better known as ‘Patali Gur’ for payesh/pudding/kheer. This pudding is most often cooked with rice, but other variants like suji/semolina, sewain/vermicelli prove to be equally delectable.
Nolen Gur Diye Sewainer Payesh
Nolen Gur Diye Sewainer Payesh
Nolen Gur Diye Sewainer Payesh
Now the recipe:
Ingredients:
- 1 liter whole milk
- Date palm jaggery according to the sweetness you want
- A fistful of cashew
- A fistful of raisins/kishmish
- A fistful of vermicelli/sewain
- 1 tablespoon ghee/clarified butter
Process:
Step:1
Boil the milk and reduce it to two third. Now in a pan heat ghee and roast the vermicelli until it takes a brownish hue.
Step:2
Throw in the cashews and raisins, stir for a minute.
Step:3
Pour the whole thing (vermicelli, cashew, raisins) into the milk. Let them simmer in the milk until the vermicelli is done.
Step:4
Now add the date palm jaggery broken into small pieces and stir the milk until they are completely dissolved.
Nolen Gur Diye Sewainer Payesh
Step:5
Serve warm or chilled, it will taste divine.