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Semai Recipe
Eid isn't complete without a sweet tre
at to begin the day. Every family surely will have their favourite dessert. in my case we have shemai. It's a very particular Bengali dessert that is made from vermicelli noodles that have been roasted, then sweetened milk and cream, with lots of sugar. In the same way, an Indian counterpart is seviyan that contains toppings such as pistachios and sultanas. I created a simple version however as it's a basic pudding, you are able to throw into any dried topping you like.
Servings: 4-5 dessert bowls
Prep + cooking time: 15 minutes
Ingredients
- 100g vermicelli, cut into pieces to roast
- 1 tbsp of ghee
- A pinch of saffron
- 1 leaf of a bay
- 1 cinnamon stick
- 2-3 cardamom pods, crushed
- 1 star anise
- 300ml of whole milk (plus an additional amount if necessary)
- 200ml single cream
- 3-4 2 tablespoons sugar
Instructions
1.) In a pan of frying in a frying pan, melt the ghee on an open flame and cook the vermicelli noodles up to 5 minutes or until they become golden. Remove the pan from the flame when it's finished.
2.) Separately in a saucepan make sure to heat the cream and milk along with sugar, saffron and the whole spices. Let simmer gently for five minutes.
3.) After the spices and milk are fully dissolved, pour in the vermicelli, then fold it in.
4) Continue cooking for 5 minutes on an extremely high flame. Be sure to watch the shemai in this stage since the milk tends to burn or split at this moment. It takes only a few minutes for the pudding to become more thick.
5.) 5. Serve right away. While reheating, add additional milk to stop the shemai from drying out.