Shemai

Introduction

Shemai is a traditional Bangladeshi dessert made with vermicelli, milk, cream, and sugar. It is a sweet and creamy dish that is often served during special occasions and celebrations.

History

Shemai has been a popular dessert in Bangladesh for many years, with its origins dating back to the Mughal era. It is believed to have been introduced to the region by Persian and Mughal rulers who brought their culinary traditions with them.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to stir the vermicelli constantly while toasting to prevent burning.

- Adjust the sugar to your taste preference, adding more or less as desired.

- For a richer flavor, you can use ghee instead of butter.

- Soak the raisins in warm water before adding them to the dish to plump them up.

Serving Suggestions

Serve shemai chilled as a dessert after a traditional Bangladeshi meal.

Cooking Techniques

Toasting the vermicelli adds a nutty flavor to the dish.

- Simmering the milk and cream together creates a rich and creamy base.

Ingredient Substitutions

Use coconut oil instead of butter for a dairy-free option.

- Swap out the almonds for cashews or pistachios.

Make Ahead Tips

Shemai can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish with a sprinkle of ground cinnamon or nutmeg. - Serve in individual bowls topped with a dollop of whipped cream.

Pairing Recommendations

Enjoy shemai with a cup of hot chai tea for a comforting treat.

Storage and Reheating Instructions

Store leftover shemai in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

35g per serving

Fats

20g per serving

Proteins

8g per serving

Vitamins and minerals

Shemai is a good source of calcium, vitamin D, and vitamin A.

Alergens

Contains dairy (milk, cream) and nuts (almonds)

Summary

Shemai is a rich and creamy dessert that is high in carbohydrates and fats. It provides a good amount of protein and essential vitamins and minerals.

Summary

Shemai is a delicious and indulgent dessert that is perfect for special occasions or as a sweet treat. With its creamy texture and rich flavor, it is sure to be a hit with your family and friends.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Shemai. I remember it like it was yesterday, even though it has been many years since that fateful day. It all started when I was a young girl, just learning the ropes of cooking from my own grandmother.

I grew up in a small village in Bangladesh, where food was not just a means of sustenance, but a way of life. My grandmother was a renowned cook in the village, known for her delicious dishes and her ability to whip up a feast out of the most humble of ingredients. I would often watch her in awe as she cooked, her hands moving deftly as she created magic in the kitchen.

One day, when I was about ten years old, I asked my grandmother if she would teach me how to make Shemai, a traditional Bangladeshi dessert made with vermicelli, milk, and sugar. She smiled at me and said, "Of course, my child. It is time for you to learn the secrets of this delicious dish."

We gathered all the ingredients we needed and began the process of making Shemai. My grandmother showed me how to toast the vermicelli in ghee until it was a golden brown color, filling the kitchen with a delicious aroma. She then added the milk, sugar, and cardamom pods, stirring constantly as the mixture simmered on the stove.

As the Shemai cooked, my grandmother shared with me the story of how she had learned to make this dish. She told me that the recipe had been passed down through generations of women in our family, each adding their own twist to make it their own. She had learned it from her own mother, who had learned it from her grandmother before her.

My grandmother also told me that she had picked up tips and tricks from other women in the village, who would gather together to cook and share recipes. She had taken bits and pieces from each person she had met, incorporating them into her own cooking style to create dishes that were uniquely hers.

As the Shemai finished cooking, my grandmother ladled it into bowls and garnished it with slivered almonds and pistachios. She handed me a spoon and said, "Try it, my dear. See how all the flavors come together to create something truly special."

I took a bite of the Shemai and was instantly transported to a world of flavor and sweetness. The vermicelli was tender and soaked in the rich, creamy milk, while the cardamom added a hint of warmth and spice. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

From that day on, I made Shemai whenever I could, practicing and perfecting the recipe until it became second nature to me. I made it for special occasions and family gatherings, always receiving compliments and praise for my skills in the kitchen.

Now, as I sit here recalling that day with my grandmother, I realize how much I have learned from her over the years. Not just about cooking, but about life and the importance of passing down traditions from one generation to the next.

So whenever I make Shemai now, I always think of my grandmother and the time we spent together in the kitchen, creating something delicious out of simple ingredients and a lot of love. And I know that the tradition will continue, as I pass down the recipe for Shemai to my own grandchildren, just as my grandmother did for me.

Categories

| Almond Recipes | Bangladeshi Desserts | Bangladeshi Recipes | Heavy Cream Recipes | Milk And Cream Recipes | Raisin Recipes | Vermicelli Recipes |

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