This is a time tested and highly favourite dessert of most of the Indians cutting across regions, ethnicity and classes. This kheer is made with patali gur which is extremely popular in WestBengal. Nature of the gur is responsible for this intensely rich and incredible taste. When this gur is mixed with milk you get a golden brown tinge along with it, which is very appealing. Enjoyed particularly during festivities and today being a very auspicious day Rakhi, I'm sharing Shimai er Payes. Best part is that it can be relished both in warm or refrigerated. My little one has developed a taste for it after much persuasion
1/2 cup roasted Vermicelli
1 ltr Milk (full cream)
4 tbsp Sugar
Fistful of patali gur (date plam jaggery)
Some pistachio for decoration
In a heavy bottomed pan heat milk on low flame. On medium heat let it simmer and stir continuously so that the milk does not stick to the bottom (this process will take 10-15 minutes). Add sugar and stir till dissolved. Add vermicelli in the boiling milk and cook for another 7-8 minutes or till vermicelli is cooked.
The nature of vermicelli is that it thickens when cool down so remove from heat once the vermicelli is cooked. Now add the nolen gur in milk and stir to dissolve. Here note that I have mixed nolen gur after taking payesh off the fire as it will otherwise curdle. Now put the pan back on fire for just 2 minutes on low flame. Gently stir until it comes to a homogeneous consistency. Decorate with pistachios and let the payesh sit for few minutes for flavour to blend. You can later keep this in refrigerator for chilled dessert !!