Title: Shemai - Sweet Vermicelli > Zunaid Kazi
Categories: Indian Pasta Dessert
Yield: 4 Servings

1		Stick Butter
2		Handfuls Very fine
		Vermicelli
4	c	Milk
1	pt	Whipping cream
1		Handful Raisins
3	tb	Sugar
4		Almonds (optional) peeled
		And thinly sliced

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

This has been my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most subcontinental desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best).

A Bangladesh recipe Recipe from Dalbir Chadda From: Jim Weller Date: 12-30-97 (01:16) The Once And Future Legend (1) Cooking

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