Vermicelli in Milk Recipe | Dudh Semai Recipe

This is one easy way to impress your guests, you only need a few ingredients and you have a unique dessert to present. In Bangladesh, Vermicelli is known as Shemai, and this dessert is called ‘Dudh Shemai’, literal translation being Milk Vermicelli. This is very commonly served during Eid time, so it’s a celebratory dish. For best results, please use the thinnest vermicelli that you can find, just as a comparison, they should be a little thinner than spaghetti (as pictured below).

Ingredients

• 200 gm ‏Vermicelli
• 1 liter ‏Liquid milk
• As required ‏Dry nuts & raisins
• 2 tbsp ‏Ghee
• 1/2 cup ‏Sugar
• 1/2 tsp ‏Cinnamon-cardamom powder
• Just a pinch ‏Salt

Directions

1. Take a pan and roast dry nuts on medium-low heat with ghee. When they turn into brown keep it aside.
2. In the same pan roast vermicelli on low medium heat. When it turns to light brown then turn the flame off and keep it aside.
3. On that same pan add milk and bring it to boil. Add cinnamon, cardamom and salt and bring it to boil. Then gradually add roasted vermicelli and keep cooking on medium flame for 5 to 7 minutes.
4. When semolina is 80% cooked add sugar and cook for some more minutes. Then when it is perfectly cooked turn the flame off and while serving sprinkle roasted dry nuts and raisins on the top.
5. You can add raisins and crushed nuts if you like.