Fine vermicelli noodles toasted in ghee, then simmered in sweetened milk with cardamom, raisins, and nuts — the traditional Eid morning dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: decorative bowl
Garnishes: sliced almonds, pistachios, rose petals
Instructions
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1
Heat ghee in a heavy pan. Add vermicelli and toast on low heat, stirring constantly, until golden and fragrant.
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2
Heat milk separately until warm.
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3
Pour warm milk over toasted vermicelli. Stir well.
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4
Add sugar, cardamom, and raisins. Simmer 10-15 min, stirring often, until vermicelli is soft and milk thickens.
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5
Add rose water and half the nuts. Stir gently.
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6
Serve warm or chilled, garnished with remaining nuts.
Did You Know?
On Eid morning in Bangladesh, neighbors exchange bowls of shemai as a gesture of goodwill — some families receive dozens of bowls from different homes.
Chef's Notes
Equipment Tips
- heavy saucepan
- wooden spoon
Garnishing
sliced almonds, pistachios, rose petals
The Story Behind Shemai
Shemai is the quintessential Eid dessert in Bangladesh, prepared in every Muslim household on the morning of Eid-ul-Fitr and Eid-ul-Adha. The tradition of toasting vermicelli in ghee before adding milk is a Mughal technique that creates a nutty, caramelized base flavor. It is the first sweet thing eaten after the fasting month of Ramadan.
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