Can I use thin spaghetti instead of fine vermicelli?
While fine vermicelli (shemai) is traditional, you can use very thin spaghetti or angel hair pasta, broken into small pieces, as a substitute. The cooking time might vary slightly.
DESSERT
Sweet Vermicelli Pudding with Nuts and Raisins (Bangladeshi Shemai)
Shemai holds a special place in Bangladeshi culinary traditions, particularly as a cherished treat during Eid festivities. This luscious, sweet vermicelli pudding is delicately spiced with cardamom and saffron, then enriched with a generous scattering of toasted nuts and plump raisins, offering a delightful interplay of textures and flavors.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of ghee in a large saucepan over medium heat. Add the broken vermicelli and toast, stirring constantly, for 3-5 minutes until golden brown and fragrant. Remove the vermicelli from the pan and set aside.
02
In the same saucepan, add 4 cups of whole milk. Bring the milk to a gentle boil over medium heat, then reduce the heat to low and simmer for 5 minutes, stirring occasionally to prevent scorching.
03
Stir in 1/2 cup of granulated sugar, 1/2 teaspoon of ground cardamom, and 1/4 teaspoon of crushed saffron threads (if using). Continue to simmer for 2 minutes, ensuring the sugar is fully dissolved.
04
Add the toasted vermicelli to the milk mixture. Cook on low heat for 5-7 minutes, stirring frequently, until the vermicelli is tender and the pudding has thickened to your desired consistency. It will thicken further as it cools.
05
While the shemai is simmering, in a small pan, heat 1 teaspoon of ghee over medium-low heat. Add 1/4 cup of sliced almonds and 1/4 cup of chopped cashews. Toast for 2-3 minutes until lightly golden. Stir in 1/4 cup of golden raisins and cook for another 30 seconds until plump.
06
Remove the shemai from the heat. Stir in half of the toasted nuts and raisins. Pour the shemai into serving bowls.
07
Garnish each serving with the remaining toasted nuts and raisins. Serve warm or chilled.
About This Recipe
Shemai holds a special place in Bangladeshi culinary traditions, particularly as a cherished treat during Eid festivities. This luscious, sweet vermicelli pudding is delicately spiced with cardamom and saffron, then enriched with a generous scattering of toasted nuts and plump raisins, offering a delightful interplay of textures and flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use full-fat milk. Adjust the sugar to your preference. If the shemai becomes too thick after chilling, you can add a splash of warm milk to loosen it before serving.
Easy Substitutions
You can substitute ghee with unsalted butter. Other nuts like pistachios or walnuts can be used. For a dairy-free version, use coconut milk, but note the flavor will change significantly.
Storage & Reheating
Store leftover shemai in an airtight container in the refrigerator for up to 3 days. It can be served chilled or gently reheated on the stovetop with a little extra milk if needed.
Serving Suggestions
Serve shemai in individual dessert bowls, perhaps alongside a cup of strong black tea. It's also excellent as part of a festive dessert platter. For a special touch, sprinkle with a little edible silver leaf or a few rose petals. Enjoy it as a comforting treat after a meal or as a sweet breakfast.
Common Mistakes
Overcooking the vermicelli can make it mushy; cook until just tender. Not toasting the vermicelli enough will result in a bland flavor. Using too much sugar can overpower the delicate flavors of cardamom and saffron, so taste and adjust. Not stirring the milk frequently can lead to scorching at the bottom of the pan. Adding nuts and raisins too early can make them soft; add them at the end for texture.
Frequently Asked Questions
How can I make this richer?
For a richer shemai, you can use evaporated milk or a mix of whole milk and heavy cream. Increasing the amount of ghee used for toasting the vermicelli also adds richness.
Can I prepare this ahead of time?
Yes, shemai can be prepared a day in advance and stored in the refrigerator. It often tastes even better the next day as the flavors meld. You might need to add a little milk when reheating if it's too thick.
What kind of nuts are best?
Almonds and cashews are traditional, but you can use pistachios, walnuts, or a mix of your favorite nuts. Ensure they are lightly toasted for the best flavor and crunch.
Is shemai typically served hot or cold?
Shemai can be enjoyed both warm and chilled. It's a matter of personal preference. Many prefer it chilled, especially in warmer climates.
MORE TO KNOW
The key to perfect shemai is toasting the vermicelli until it's deeply golden and fragrant. This step adds a wonderful nutty depth of flavor that is crucial to the dish. Be sure to stir constantly to prevent burning, as vermicelli can brown quickly. The saffron, while optional, adds a beautiful color and subtle floral note that elevates the pudding. If you don't have saffron threads, a tiny pinch of turmeric can provide color, but it won't replicate the flavor.
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