Shemai (Milky Vermicelli Pudding)

The type of food my mum prepared for both announced and unannounced guests always told me something about their ranking!  You had the everyday sort of guests, no-one special; usually a neighbour – a cup of tea and a plate of biscuits would suffice.  Then you had the middle of the range guests – some sort of savoury snack made fresh (and usually fried) would be presented before the tea came out in our best cups and saucers.  And then there were the prestigious guests who received all of the above plus this wonderful pudding (and more if they were coming to dinner)!

My favourite part of cooking this dish is the minute after the cinnamon and cardamom enter the boiling water.  I used to, and still do hover over the cooker to inhale the delightful aroma rising up in the air as the spices release their magic!

Shemai

(Milky Vermicelli Pudding)

Serves: 2-4

Preparation & Cooking Time: 10 minutes

Ingredients:

2 cups water

1 large cinnamon stick, washed

6 cardamoms

1 heaped tbsp sugar

x8 vermicelli nests (100g), crushed into inch long pieces

1 cup of milk

Preparation:

1. Boil water in a saucepan.  Once boiled, break cinnamon stick and add to water along with cardamoms.  Let the flavours release in the water for 1 minute.  (This is my favourite part!)

2. Add vermicelli and sugar.  Stir with fork and cook over moderate heat until the pasta is cooked and the water has mostly evaporated. (Approx 3-4 minutes)

 

3. Add the milk, bring to boil then simmer for 1 minute.  Taste and add more sugar if desired.

4. Remove from heat and serve straight away. 

(If left in pan, the pasta will absorb all of the milk and stick together.  If this happens, don’t fret! Just add more milk, heat again and stir with a fork carefully to loosen the pasta and serve!)