Semai er Payesh (Vermicelli & Milk Pudding)


We decided to prepare a dinner on the day of Eid with our favorite dish like ‘Luchi’ and ‘Bengali Style Dum Aloo’ and ‘Chaler Payesh’ (Rice Pudding). Actually it was the occasion of Eid that inspired us all to make some tasty and yummy ‘Semai-er Payesh’ (Vermicelli Milk Pudding). The vermicelli fried in ghee was available everywhere in the market, while returning from office I used to notice everyday. In earlier days this fried vermicelli was only available on the occasion of Eid but now a days it is readily available in any departmental and grocery stores throughout the year. If you wand you can buy normal vermicelli and fry them with little ghee before cooking with milk.


We all are very much fond of the ‘payesh’ and decided to make the ‘Semai re Payesh’ and have it after our dinner. ‘Payesh’ can also be made with other ingredients such as vermicelli, rawa or rice. This is very simple to make and most of the ingredients are available at home any time.

Ingredients to serve 6:

  • Full Fat Milk (you can use any type of milk like almond or soy milk also) – 1 Liter
  • Vermicelli – 1 cup (broken into pieces)
  • Ghee – 1 tsp
  • Sugar – 150-200 gms (According to your taste)
  • Unsalted Cashew Nuts – ¼ cup
  • Golden Raisin – ¼ cup
  • Green Cardamom – 3-4


  1. Soak raisins in water for 10 minutes and drain the water.
  2. Heat ghee in a deep bottomed kadhai / pan and lightly sauté the semai (vermicelli) to a light golden brown colour. Keep aside. I have used store bought ghee fried vermicelli so I skipped this step.
  3. Lightly fry the cashew nuts and keep them aside too.
  4. Take a deep bottomed pan, add milk and bring to a boil. Reduce heat allow to simmer. Reduce the milk a little.
  5. Add sugar and stir till dissolved and add crushed green cardamom.
  6. Add the fried semai, half the amount of fried cashew nuts and raisins and bring to a boil till the semai become soft.
  7. Remove from fire, transfer to a serving bowl. Garnish with the rest of the cashew nuts and raisins.
  8. Serve warm / chilled as per your wish.

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