SHEMAI (SWEET VERMICILLI)
Make and share this Shemai (Sweet Vermicilli) recipe from Food.com.
Provided by SouthernBell2627
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a 4 qt pot. Break vermicelli into 3" pieces.
- Over low heat stir vermicelli into butter until it turns light brown.
- Pour in the milk and stir over medium heat until it boils.
- Put in the raisins, almonds and sugar.
- Continue to cook under low heat for 10 minutes.
- Add whipping cream and continue to cook for a couple of minutes.
- Remove from heat and, when cool, chill in the refrigerator before serving.
Nutrition Facts : Calories 860.9, Fat 76.1, SaturatedFat 47.5, Cholesterol 258.2, Sodium 330.2, Carbohydrate 38.5, Fiber 0.7, Sugar 20.3, Protein 11.2
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- Add milk, evaporated milk and sweetened condensed milk into a saucepan and bring to a boil. As the milk gets closer to the boiling point, stir vigorously with a whisk from time to time to ensure that the milk does not burn at the bottom of the pan and the three types of milk is evenly distributed
- Once the milk boils, add the vermicelli and stir as necessary so that the vermicelli can cook - about 2-3 minutes. The vermicelli should not be broken into small pieces - keep the strands as long as possible as some strands will break naturally during the cooking process. The milk will stop boiling when the vermicelli is added.
- Once the milk boils again add the raisins, cranberries and slivered almonds. Cook for another 3-5 minutes, stirring occasionally to ensure that the mixture is completely cooked through and reaches a creamy consistency through evaporation.
- Once the mixture looks quite creamy, add the heavy cream and rose water and transfer immediately to a serving dish to cool. After 1-2 minutes garnish the dish with the finely chopped pistachio nuts. The shemai can be eaten warm once it has set a little - about a half hour and is considered best after having been chilled for at least 3 hours in the refridgerator.
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