Shemai (vermicelli)


  • 100g vermicelli, broken into pieces for roasting
  • 1 tbsp ghee
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 cardamom pods
  • 1 cup whole milk (plus extra if needed)
  • 1/2 cup single cream
  • 3-4 tbsp sugar
  • 1/2 cup desiccated coconut
  • 1/3 cup orange raisins


  1. In a frying pan, melt the ghee over a medium heat and roast the vermicelli noodles for up to 5 minutes until it turns golden. Take off the heat once it’s done.
  2. In a separate pan, heat the milk and cream with coconut, raisins, sugar and whole spices and let it gently simmer for 5 minutes.
  3. Once the milk and spices have completely combined, remove the bay leaf, cinnamon stick, and cardamon pods and then pour in the vermicelli and fold in.
  4. Continue to cook for 5 minutes over a medium-high flame.
  5. Serve immediately. When reheating, add extra milk to prevent the shemai from drying. (we had it for breakfast with paratha after Eid!)

Recipe adapted from Girl with the Golden Tiffin.


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