Shemai (Vermicelli)


1/2 quart milk of your choice (one quart is 946 ML)

A handful of raisins

3 tablespoons of sugar

1 packet of dry vermicelli (found in most indian grocery stores)

1 tablespoon cooking oil

Rosewater (optional)


How to:

1. In a non-stick saucepan, heat up the oil.

2. Break up the vermicelli and add to the hot oil. Fry until it browns.

3. Add milk and simmer until the vermicelli is completely soft and the milk starts to thicken up.

4. Add the sugar and the raisins and continue to simmer stirring all the while. After 10-15 minutes, remove from heat. If you see that the consistency is too dry, add more milk.

5. Add a couple of drops of rosewater if you wish.


Recommendations: Can be served hot or cold.


Recipe by Sabina Huq

2 Responses to “Shemai (Vermicelli)”

  1. Heyy Sabina,

    do you have recipi for Zarda Sehmai (the dry-red-type)? doing an Eid without the ZArda shemai is urfortunately doing an Eid without zarda shemai :S!!

  2. Hi Raef, I actually don’t have the recipe for the Zarda Shemai – contrary to what this website is really about (quick and healthy contemporary recipes), I try to please. I’ll do my best to get it for you all.

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