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Shemai
Ingredients
- 3 kg milk
- 2 cans evaporated milk
- 700 gm sugar
- 1 packet shemai/vermicelli
- 4 tbsp ghee
- Saffron
- Almonds
- 3 pods cardamom
- 3 cinnamon sticks
- 3 bay leaves
Instructions
- Add ghee in a saucepan till it melts. Break strands of vermicelli and add to the pan. Stir, and lightly fry the vermicelli on low heat. Remove and set aside on paper.
- Add cardamom, bay leaves, and cinnamon sticks to milk.
- Reduce milk to half and bring to boil.
- Reduce heat and boil for another 3 minutes. Add sugar. Add the vermicelli to milk. Add the evaporated milk and cook.
- Add saffron. Pour into bowl and garnish with roasted almonds.
- Cool and serve.