Shemai

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the ghee in a medium-sized pot or pan over medium-low heat.

   Ongeveer 1 min

2. 2

   Add the vermicelli to the pot and toast, stirring constantly, until it turns golden brown and fragrant, about 3-5 minutes.

   Ongeveer 4 min

   Tip van de kok: Be careful not to burn the vermicelli, as it can toast quickly.

3. 3

   Pour in the milk and add the sugar and green cardamom pods.

   Ongeveer 1 min

4. 4

   Bring the mixture to a gentle boil, then reduce the heat to low and simmer, stirring occasionally, until the vermicelli is tender and has absorbed most of the milk, about 10-12 minutes.

   Ongeveer 12 min

   Tip van de kok: The consistency should be creamy but not overly thick; it will thicken further as it cools.

5. 5

   Remove the pot from the heat and discard the cardamom pods.

   Ongeveer 1 min

6. 6

   Stir in the raisins, slivered almonds, and chopped pistachios if using.

   Ongeveer 1 min

7. 7

   Serve the shemai warm or chilled, garnished with extra nuts if desired.

   Tip van de kok: Shemai can be enjoyed immediately or allowed to cool for a thicker consistency.