Bangladeshi Vermicelli Pudding

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Bangladeshi sweet made with thin roasted vermicelli simmered in sweetened, cardamom-scented milk and finished with ghee-fried nuts and raisins. Shemai is a staple at Eid celebrations and family gatherings across Bangladesh, where it is served warm in shallow bowls.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 13 gFat
• 6 gSaturated Fat
• 50 gCarbs
• 1 gFiber
• 30 gSugar
• 9 gProtein
• 95 mgSodium
• 290 mgPotassium
• 225 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the vermicelli base

• 1 cup thin Bangladeshi vermicelli (shemai), broken into 1-inch pieces
• 3 tablespoons ghee
• 1 cinnamon stick (2 inches)
• 2 bay leaves
• 4 whole green cardamom pods, lightly crushed

For the milk pudding

• 4 cups whole milk
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 teaspoon salt
• A pinch of saffron threads soaked in 1 tablespoon warm milk

For the nut and raisin garnish

• 2 tablespoons raw cashews, roughly chopped
• 1 tablespoon slivered almonds
• 1 tablespoon pistachios, roughly chopped
• 1 tablespoon golden raisins
• 1/4 teaspoon kewra water or rose water (optional)

Directions

1. Heat ghee in a heavy-bottomed nonstick pan over medium heat. Add the cinnamon stick, bay leaves, and cardamom pods and let them sizzle for 20 seconds until fragrant.
2. Add the broken vermicelli and roast, stirring constantly, for 3 to 4 minutes until the strands turn a deep golden brown. Take care not to burn them. Remove the spices and set the vermicelli aside.
3. Pour the milk into the same pan, add sugar and salt, and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Skim off any foam that rises to the surface.
4. Reduce the heat to medium-low and add the roasted vermicelli back into the milk along with the saffron-milk mixture. Simmer for 10 to 12 minutes, stirring frequently to prevent the milk from sticking to the bottom, until the vermicelli is tender and the pudding has thickened to a creamy consistency.
5. Meanwhile, heat 1 teaspoon of ghee in a small skillet over low heat. Add the cashews, almonds, and pistachios and toast for 1 to 2 minutes until lightly golden. Add the raisins and stir for 30 seconds until they plump up.
6. Stir the toasted nuts and raisins into the pudding along with the kewra water, if using. Simmer for another minute, then remove the cinnamon stick, bay leaves, and cardamom pods.
7. Let the shemai rest off the heat for 3 to 4 minutes to allow it to thicken further as it cools slightly.
8. Spoon the warm pudding into shallow bowls, top with a few extra nuts and raisins, and serve immediately. It can also be chilled and served cold.

Cook’s Notes

• Use whole milk for the creamiest result; low-fat milk will make the pudding thinner and less rich.
• Roast the vermicelli in ghee rather than dry-roasting; the ghee adds the signature nutty flavor and prevents the strands from clumping.
• Stir the pudding almost continuously once the vermicelli is added, as milk solids can scorch quickly on the bottom of the pan.
• For a richer Eid-style version, replace 1 cup of milk with 1/3 cup sweetened condensed milk and reduce the sugar accordingly.
• The pudding thickens considerably as it cools, so remove it from the heat while it is still slightly looser than your desired final consistency.

You might also like

Asian

Bangladeshi Chotpoti Street Snack

Desserts

Bengali Sweet Rice Crepes with Coconut-Jaggery Filling

Desserts

Bengali Milk Sweet

Asian

Bangladeshi Toasted Rice and Lentil Pilaf