Shemai
The Quirky Foodster Team
Ingredients
- Thin vermicelli (shemai), broken into short pieces — 200 g (2 cups)
- Ghee — 3 tbsp
- Whole milk — 1 L (4 cups)
- Sugar — 100 g (1/2 cup)
- Green cardamom pods — 4
- Raisins — 2 tbsp
- Cashew nuts, chopped — 2 tbsp
- Almonds, sliced — 2 tbsp
- Saffron strands, soaked in 1 tbsp warm milk (optional) — 1/4 tsp
Method
- Heat the ghee in a heavy-bottomed pot over medium heat and fry the vermicelli, stirring constantly, until golden brown and fragrant, about 3-4 minutes.
- Pour in the milk and add the cardamom pods, stirring well.
- Bring to a gentle boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally, until the vermicelli is soft and the milk has thickened slightly.
- Stir in the sugar, raisins, cashews and almonds, and simmer for a further 3-4 minutes.
- Stir in the saffron milk, if using, for extra colour and fragrance.
- Remove from heat and let rest for a few minutes to thicken further before serving warm or chilled.
Introduction: Shemai, a sweet vermicelli pudding made rich with milk and dried fruit, is the quintessential Eid-ul-Fitr morning dish in Bangladesh, prepared in nearly every household on the morning of Eid to be shared generously with family, neighbours and visiting guests throughout the day.
Cultural Background: Shemai, a sweet vermicelli pudding made rich with milk and dried fruit, is the quintessential Eid-ul-Fitr morning dish in Bangladesh, prepared in nearly every household on the morning of Eid to be shared generously with family, neighbours and visiting guests throughout the day.
Tips: Frying the vermicelli in ghee before adding milk is the key step that gives shemai its rich, nutty aroma.
Variations: Some households add condensed milk for extra sweetness and creaminess, reducing the added sugar accordingly.
Vegetarian/Vegan: Contains dairy and is vegetarian, not vegan; a plant-based milk can be substituted, though the texture will differ.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk to loosen, stirring frequently.
Nutrition: Per serving (approx.): 260 kcal, 6 g protein, 10 g fat, 36 g carbohydrates, 1 g fibre
FAQs:
Q: – Can I make shemai ahead of Eid morning?
A: Yes, it can be made the night before and reheated gently, or served chilled.
Q: – Is shemai the same as vermicelli pudding elsewhere?
A: It is similar to other South Asian vermicelli puddings but distinctly associated with Bangladeshi Eid tradition.
- Thin vermicelli (shemai), broken into short pieces — 200 g (2 cups)
- Ghee — 3 tbsp
- Whole milk — 1 L (4 cups)
- Sugar — 100 g (1/2 cup)
- Green cardamom pods — 4
- Raisins — 2 tbsp
- Cashew nuts, chopped — 2 tbsp
- Almonds, sliced — 2 tbsp
- Saffron strands, soaked in 1 tbsp warm milk (optional) — 1/4 tsp
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