Description
A dessert recipe associated with Eid in the Indian sub-continent but often made throughout the year to serve during breakfast or as afternoon snack.
Ingredients
- 2 Eggs
- 2 cups Milk
- 1 pinch Saffron Threads
- 1 package (5 1/3 Oz. Or 150g Size) Shemai Or Vermicelli
- ½ cups Ghee
- 3 whole Green Cardamom
- 3 sticks (about 1″ Size) Cinnamon
- 6 Tablespoons Sugar, Or To Taste
- Almonds, For Garnish
Preparation
1. Beat eggs and milk together. Add saffron strands and let steep.
2. Lightly crush vermicelli by hand and fry in ghee with cardamom and cinnamon until vermicelli is light golden in color.
3. Pour in the milk and egg mix and stir slowly over low-medium heat.
4. Once vermicelli is soft, add sugar and mix slowly.
5. Once sugar is melted and shemai is fluffy, turn off the stove. Garnish with almonds and serve.
Notes:
1. Adjust amount of sugar to taste.
2. You can garnish shemai with raisins, pistachio, cashews, peanuts, etc.
