Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Vermicelli pudding or Sevai kheer or Shimui er payesh, with whichever name you may choose to call it, is a mouthwatering dessert quite popular in the Indian subcontinent. It is a dessert which is too easy to make. Preparation of this delicious dessert requires only few ingredients and minimum labor. So, lets quickly take a look at the recipe for making Vermicelli Pudding or Shimui er Payesh.
Milk 1 litre Vermicelli/sevai/shimui 200 gm Bay leaf 1 Cardamom 4 or 5 crushed or ½ tsp powdered Sugar as per taste Ghee 1 tbsp
• Heat ghee in a kadhai at medium low flames. Once heated, add the vermicelli and roast it until it turns dark golden in colour • Once roasted, transfer the vermicelli to a plate or tray • Add milk to the kadhai and bring it to a boil at medium high flames. • Once the milk starts boiling, reduce the flames to medium low and add bay leaf and cardamom. Stir well • Keep on boiling the milk until it gets reduced to ½ of its original volume with occasional stirring. • Once the milk has reduced, add the roasted vermicelli and stir and mix well with the milk. Cook it for about 5 minutes or until the vermicelli gets cooked • After 5 minutes add sugar and stir and mix well. Cook for another 2 minutes or until the sugar melts. • After 2 minutes switch off the flames. Vermicelli pudding or Shimui er payesh is ready to be served. Serve it warm and enjoy.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! In my early post I have shared the recipe for making Patishapta Pithe with Kheer. Today I am sharing the recipe for making Carrot Patishapta i.e Patishapta Pithe with carrot filling. These bengali desserts were originally made with the coconut filling but later on people started making it with kheer fillings. Nowadays, Patishaptas are made with variety of fillings as per their choices. So, today I chose carrots for making the filling for these wonderful bengali dessert Patishapta. Try it out at your kitchen and I can say that you will love these. Let’s take a look at the recipe for making Carrot Patishapta.
For making the crepe batter:
All purpose flour or Maida 2 and 3/4th of a cup
Semolina or sooji or rava 1/4th of a cup
Rice flour 1/4th of a cup
Dates palm jaggery or sugar as per taste ( I have used dates palm jaggery)
Salt about 1 pinch
Milk 350 to 400 ml
For making the filling mixture:
Carrot 400 gm grated
Khoya or milk solids 200 gm grated
Sugar as per taste
Cardamom 3 or 4 crushed or ½ tsp powdered
Milk ½ cup
Ghee 2 tbsp
( here 1 cup = 120 ml )
• In a large mixing bowl, take all purpose flour, semolina, rice flower, salt and mix well
• Then add milk little by little along with constant mixing until the batter consistency is such that it is neither to thin nor too thick, somewhat like a pancake batter
• Add jaggery and again mix well until the jaggery melts and evenly mixes with the batter. Now cover the batter and rest it for about an hour
• Heat a non stick pan at medium flames. Once heated, add ghee and let it heat
• Then, add the grated carrots and stir and cook for a minute and then cover and cook for 1 or 2 minutes
• Remove cover, add the sugar and mix well. On adding sugar the carrots will release lots of juices
• Now increase the flames to medium high and cook the carrots uncovered with occasional stirring, until most of the juices evaporates
• Once most of the juices of the carrots have evaporated, add milk and mix well. Reduce the flames to medium low and cover and cook for 3 to 5 minutes
• Then open cover, stir well and then add the grated khoya. Stir and mix well
• Keep on stirring and mixing the mixture until the khoya melts and evenly mixes with the carrots and it stops sticking to the pan. Do not make the mixture too dry
• At this stage switch of the flames and transfer the mixture into a bowl or plate
• Now check the consistency of the batter if its too thick add a little more milk to bring to the right consistency like that of a pancake batter
• Place a nonstick pan or tawa on medium flames and let heat. Once it is heated, brush a thin layer of oil on it and drop in a small ladle full of the batter at a centre of the pan
• With the back of the ladle spread the batter to make a small thin circular disc shape. Wait for few seconds or until the crepe is 70% cooked, and then place the carrot mixture on on side of the crepe
• Start folding the crepe from the side containing the carrot mixture to make a roll. Once rolled, transfer the roll to a tray or plate
• One Carrot Patishapta is done. Follow the same process to make all the patishaptas
• Let these cool down completely and the enjoy Carrot Patishapta with your family.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again! Today I am sharing the recipe for making Mixed Fruit Custard. Sometimes children are reluctant to take fruits, which are very much essential for their total nourishment, as fruits are the storehouse of vitamins and minerals. So, a chilled Mixed Fruit custard is an amazing idea to make children eat fruits and enjoy the taste of ice cream at the same time. However, not only for the children, but also for the grown ups, a Mixed fruit custard loaded with the seasonal fruits is a wonderful dessert idea where you can get the double dose of taste and health. So, let’s take a look at the recipe for making Mixed Fruit Custard.
Milk 500 ml Custard powder 2 tbsp Honey 4 to 5 tbsp or as per taste Green grapes 1 small bowl Black grapes 1 small bowl Muskmelon cut into small cubes, 1 small bowl Banana cut into small pieces, 1 small bowl Pomegranate pearls 1 small bowl Chopped nuts and raisins 1 small bowl
You can use any fruit of your choice and discard any fruit that I have used, if you don’t like those.
• Keeping ½ a cup of milk separately in a small bowl, add the remaining milk in a pan and place the pan over medium high flames. Stir the milk occasionally and wait until it starts boiling • Simultaneous, add the custard powder in the ½ cup of milk and stir and mix to form a smooth mixture without any lumps • Once the milk starts boiling, reduce the flames to minimum and add the custard powder mixture, with constant stirring so that it evenly mixes with the milk • Then add honey and constantly stir and mix. Keep on stirring until the milk has thickened to the desired consistency and then switch off the flames • Allow the milk to cool down completely and then transfer it to a mixing bowl • To this add all the fruits one by one and mix well. Keep the mixed fruit custard in the refrigerator for about an hour or 2 • Serve chilled mixed fruit custard by adding some chopped nuts and raisins on top and enjoy the hot summers with a bowl full of Fruit Custard.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Today I am sharing the recipe of one of my favourite Bengali dessert, chhanar payesh. I have used date palm jaggery to make the payesh but generally those bought from shop, are made with sugar. Few shops sell chhanar payesh with gur but only during the winter season.
So, lets take a look at the recipe for chhanar payesh.
Full fat milk 2 lt Date palm jaggery or khejur gur 4 tbsp or as per taste Granulated sugar 1 tbsp All purpose flour or maida ½ tbsp Juice of 2 lemon
• Take 1 lt milk in a saucepan and set it on medium high flames. Bring the milk to a boil. • Once the milk starts boiling, reduce the flames to minimum and add the lemon juice little by little with stirring until the milk curdled • Let it cool down a little and then strain out the curdled milk or chhana in a clean piece of cotton cloth • Wash the chhana under running tap water and hang it for about 4 hours so that the excess water is removed • Now take the chhana in a flat bottomed plate and crumble the lump • Before you start making the chhana balls, take the remaining 1 lt milk in a heavy bottomed saucepan or kadhai and set it on high flames and bring the milk to a boil. • Once the milk starts boiling, reduce the flames to medium low and keep boiling untill it has reduced to less than half of the original volume. It will take about 30 to 40 minutes. • By the time the milk is getting ready, prepare to make the chhana balls. • Smoothen the chhana by applying pressure with the lower part of the palm and moving forward to get smooth and fine texture of the chhana • Add maida and sugar and mix well with the chhana following the same process as mentioned above untill the sugar granules melts • Now keep 1/4th part of the chhana mix separately and make small balls with the remaining mixture by rolling small portions between your palms • Once the milk has reduced to the required volume, gently drop in the chhana balls one by one into the milk. Do not stir at this stage. Let the balls cook for 15 minutes • Now the balls will have increased in size. At this stage crumble and add the remaining chhana mixture and the jaggery or gur and wait for some time before stirring • Now stir gently and cook for another 5 to 7 minutes. By this time the milk will thicken and reduce to almost 1/3rd of the original volume • Switch off the flames and transfer chhanar payesh to a serving bowl and allow it to cool down completely and then serve.
Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Payesh is a Bengali dessert made by boiling rice in milk. Bengalis make this dessert on occasion of a lots of cultural ceremonies such as puja, birthday, rice ceremony, rice harvest ceremony, and lots of other occasions. Payesh is made, either using sugar or date palm jaggery. We generally use a particular fragrant rice Gobindobhog, to make payesh. However, this rice is not easily available everywhere and so, payesh could also be made with Kalijira rice.
So, today I am sharing the recipe of the bengali delicacy Payesh. Let’s check out the recipe for making Payesh.
Full fat milk 1.5 lt
Gobindobhog rice ½ cup of cup size 120ml washed clean and soaked for 20 to 25 minutes
Date palm jaggery 5 tbsp or as per taste
Cashew nuts 12 or 15 halved
Raisins 2 tbsp
• Take the milk in a heavy bottomed saucepan and place the pan at high flames. Bring the milk to a boil.
• Once the milk starts boiling, reduce the flames to medium high and keep boiling the milk for about 40 to 45 minutes with occasional stirring
• Strain out the water from the soaked rice and add the rice to the milk after the milk has boiled for 40 to 45 minutes. By this time the milk should have reduced to less than ½ of the original volume
• Cook the rice uncovered and with occasional stirring until the rice is 80% cooked.
• At this stage, add the date palm jaggery and do not stir.
• After about ½ a minute gently stir the payesh such that the jaggery gets well mixed with the payesh
• Then add the cashew and raisins and mix well. Check whether the rice has cooked well or not and then switch off the flames.
• Let the payesh cool down completely and then serve cold payesh after any meal or whenever you like and enjoy.
Some important tips
If you are making payesh with sugar, all the steps for cooking remains same. Just add sugar as per taste in place of jaggery Add the sugar a little earlier than the time I have mentioned to add jaggery. If cooking with sugar, add 5 or 6 cardamom and a bay leaf to the milk when it comes to the first boil. It adds flavour to the payesh I do not add cardamom when I cook payesh with jaggery because I like the unique flavour of Gobindobhog riceand date palm jaggery in payesh, but if you like the additional flavour of cardamom, add 4 or 5 cardamom to the milk when it comes to the first boil. If you are making payesh with Kalijira rice, marinte the rice with a tsp of ghee after straining water from the soaked rice to add flavour to the rice which is not required for Gobindobhog rice.