Shemai
Shemai is a comforting, sweet vermicelli dessert popular in Bangladesh and parts of India. Fine vermicelli is simmered in sweetened milk and infused with cardamom, then garnished with nuts and dried fruit. It's a simple yet rich treat, perfect for celebrations or a cozy evening.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 378 kcal
Allergen information: may contain gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 tbspghee
- 100 gvermicelli, fine, roasted
- 3 cupmilk, whole
- 0.5 cupsugar
- 3 pcsgreen cardamom pod, lightly crushed
garnish
- 2 tbspraisin
- 2 tbspalmond, slivered
- 1 tbsppistachio, chopped(optional)
Equipment
pot · spoon
The method
Step by step
- 1
Heat the ghee in a medium-sized pot or pan over medium-low heat.
About 1 min
- 2
Add the vermicelli to the pot and toast, stirring constantly, until it turns golden brown and fragrant, about 3-5 minutes.
About 4 min
Cook’s note: Be careful not to burn the vermicelli, as it can toast quickly.
- 3
Pour in the milk and add the sugar and green cardamom pods.
About 1 min
- 4
Bring the mixture to a gentle boil, then reduce the heat to low and simmer, stirring occasionally, until the vermicelli is tender and has absorbed most of the milk, about 10-12 minutes.
About 12 min
Cook’s note: The consistency should be creamy but not overly thick; it will thicken further as it cools.
- 5
Remove the pot from the heat and discard the cardamom pods.
About 1 min
- 6
Stir in the raisins, slivered almonds, and chopped pistachios if using.
About 1 min
- 7
Serve the shemai warm or chilled, garnished with extra nuts if desired.
Cook’s note: Shemai can be enjoyed immediately or allowed to cool for a thicker consistency.
Per serving
Nutrition
- Calories
- 378.3kcal
- Protein
- 11.3g
- Carbs
- 59.9g
- Fat
- 10.8g
- Fibre
- 2.5g
- Sugar
- 37.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shemai in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of milk if it has thickened too much.
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