Suzir Payesh

Suzir Payesh is milk and semolina based pudding is a popular Bengali desert that is often made during festivals.The name payesh is like the kheer of North India or Payasam of South India.
You all must be wondering if it is a kheer or payasam why it is not looking like.I mean yes of course it should be a little pouring consistency ,right??

Well let me tell you what happened.It was a beautiful  and pouring consistency payesh when I made it.As I started prepping to get the pictures upstairs.Yes my photo clicking room is upstairs,see how many rounds I have to do to get clicks and a most of the times few of the glass dishes have broken also because of this non stop running.This is one of the 100th reason of me being so skinny or as my BMI says under under weight.But we were talking about payesh so when I came back after making setup etc. the payesh was looking more thick like Halwa.All the milk has been absorbed in the payesh. For a moment I thought to add more water and cook it few minutes more but then the lazy bug inside me bite me and said hey don’t you dare wait up.Just go ahead and click otherwise it will take more time.And guess what,I listened to the naughty bug and poured the payesh in the bowls and clicked the pictures.

If you are going to make this kheer please don’t wait up,click or eat it soon otherwise it will be thickened for sure.However the taste of this payesh was nothing like the suzi halwa as you might be thinking would have been by the looks.It tasted more like kheer and the main strong flavor was from the bay leave.This is a perfect and easy desert recipe to indulge on for those sweet cravings.It will melt in your mouth and you won’t stop eating one bowl.

Blogging Marathon#63 Day 19
Dish-Suzir Payesh

3/4 cup fine semolina/suzi/rava
3 cups milk
1/4 cup ghee/clarified butter
1/2 cup sugar or to taste
1 bay leave
1 teaspoon cardamom powder
Nuts of choice 1/4 cup (I used almond,cashew and raisins)

In a pan or wok add ghee.Fry the nuts in it and drain them on paper towel.
Into the same ghee add bay leave and sifted semolina.Roast it on low medium heat for 2-3 minutes.Do not roast longer the color of semolina should be white.
Now add milk and sugar.Cook for few minutes more or until desired consistency.
Remove from heat and add cardamom powder and fried nuts.
Serve warm.


Serve-4 Cooking time-20 minutes

Check out the Blogging
Marathon page for the other Blogging Marathoners doing BM# 63

Sending this post to A to Z April 2016 Challenge

Best regards,

Sapana Behl

12 comments on “Suzir Payesh”

  1. Srivalli says:

    Lol on the running part…I won't mind given anyways…good one..and looks so sinful!

  2. Suzir payesh looks very delicious and love your set up sapana. Bengali semolina halwa rocks.

  3. Actually I like the thick Payless, looks awesome, and I would love to have a peek into your clicking room…awesome.

  4. adding bay leaf is very interesting.

  5. Usha Rao says:

    Haha. I don' have to run up and down to get my props but will be running all over the apartment to collect props from various places. Bay leaf is an interesting ingredient in the kheer. One would not expect that in a sweet dish. Kheer looks delicious though it has a halwa like consistency.

  6. bay leaf in payesh sounds interesting. And no problem with thick kheer too. Looks so beautiful and inviting..

  7. The kheer looks inviting and love your set up. Interesting to see the addition of bay leaf:)

  8. Beautiful pictures. This one is regular at my home and semolina kheer needs to be made very thinner so that it reaches kheer consistency by the time we eat it. It gets thicker after cooling.
    And that bay leaf addition sounds similar to the rice kheer of Jagannath temple at Orissa. Must be a characteristic of east Indian cooking.

  9. I used to make this for my kids when they were toddlers. Beautiful pictures.

  10. Pavani N says:

    I think the Bengalis like bay leaf in both sweet and savory preparations. Kheer looks delicious — who cares if it thickens as long as it is tasty 🙂

  11. Haha Sapana. I had the same issue with my Maharashtrian Pithala. Meanwhile, your Payesh looks amazing. Adding bay leaf sure added a lot of flavor.

  12. Adding bay leaf is very different and I agree that the suji kheer has to made really thin so it has space to thicken up upon cooling.

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