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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).

Uncooked  vermicelli

Uncooked vermicelli

Ingredients

200 grams Vermicelli

4 cups Whole Milk

¾ cup Sugar

1 Tbsp Rose Water

2 Tbsp Pistachios (thinly sliced)

1 Tbsp Raisins (optional)

Bengali sweet Vermicelli

Bengali sweet Vermicelli

Directions

In a saucepan, bring the milk to a boil.

Break the vermicelli into 1 inch-long pieces, and add to the milk.

The vermicelli should take about 2-3 minutes to cook, so after that, turn the heat down and simmer.

Slowly add in the sugar. Once all the sugar has been added, simmer for a further 4-5 minutes.

Take it off the heat and add the rosewater.

Pour the dessert into its serving dish and garnish with pistachios or raisins and put in the fridge for a few hours.

Related Links

http://simpleindianfood.blogspot.ca/2011/08/oats-vermicelli-dosa.html

http://www.rotinrice.com/2012/04/kerabu-tang-hoon-spicy-glass-vermicelli-salad/

http://mirchmasala.me/2012/02/lemon-semiya-upma-lemon-vermicelli-upma/

http://www.haivenu-vietnam.com/travel-blogs/charming-bowl-jellyfish-vermicelli-nha-trang

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