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Shemai
৳ 40.00 – ৳ 1,420.00
INGREDIENTS:
- 2 tbsp ghee
- 1/2 pack roasted vermicelli (75g)
- 4 cinnamon sticks
- 7 cardamom pods
- 3 1/2 cups whole milk
- 4 1/2 tbsp sugar (or to taste)
- Pinch of salt
- Dash of cinnamon powder (optional)
Optional toppings/garnish:
Description
INSTRUCTIONS:
- Heat your pan on medium heat, add in your ghee, cinnamon sticks, and cardamom pods.
- Fry for a few minutes until nice and fragrant. Then at this point I like to put my whole spices in a mesh tea ball so it’s easier to take out later. You can also just pick the spices out at the end.
- Crush your roasted vermicelli into small pieces and throw them in. Fry in the ghee for a couple of minutes until they darken just a little and get fragrant. Do not burn.
- Then pour in your milk, and add back in the spices if you took them out.
- Turn your heat up to medium high to bring it up to a boil, then turn it down to low heat and let it simmer for about 5 minutes. Making sure to stir occasionally to keep the milk from sticking to the bottom.
- Then add in salt, sugar, and cinnamon powder.
- Mix and let simmer for a few more minutes until you get to your desired consistency.
- Pour into your serving dish. You can eat this warm/room temp or chill in the fridge for a couple hours.
- Top with raisins, sliced nuts, and rose petals to decorate (optional), and serve.
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