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Shemai

Servings 10
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 3 kg full cream milk
  • 2 cans evaporated milk about 700 ml total
  • 700 g sugar
  • 1 packet about 200 g shemai (vermicelli), broken into 2″ pieces
  • 4 tbsp ghee
  • A pinch of saffron threads soaked in 2 tbsp warm milk
  • 3 pods green cardamom lightly crushed
  • 3 cinnamon sticks
  • 3 bay leaves
  • 50 g sliced almonds lightly toasted (for garnish)

Instructions

  • Heat the ghee in a pan till it melts
  • Crush roasted vermicelli into pieces and fry till light golden brown.
  • Remove and set aside.
  • Heat whole milk. Add cardamom, bay leaves and cinnamon sticks. Add evaporated milk.
  • Once milk comes to a boil, lower the heat to medium -
  • The milk will reduce and thicken slightly.
  • Add sugar, and stir
  • Add vermicelli - mix well
  • Stir often so that vermicelli doesn't stick to the bottom of the pan
  • Add saffron;
  • Cook for 2-3 more mins on medium low heat.
  • Cool & refrigerate.
  • Garnish with roasted almonds & silver foil
  • Serve chilled or warm.

Notes

Shemai is the hallmark dessert of Eid ul Fitr in Bangladesh. No Eid celebration is complete without a warm or chilled bowl of "dudh shemai" or milk Shemai, lovingly served to family, friends and guests.
Author: Sonya Panni
Course: Dessert
Cuisine: Bangladeshi