Nawabi Shemai- A sweet dish from Bengal

            

                                         
                                         Nawabi Shemai

Shemai  is said to be originated in Bengal, a cousin of Sheer Kurma ,An Afghani  Dish.  It is made of mainly vermicelli, milk, ghee, and  various sort of nuts and spices. The Shemai are eaten after dinner usually on Eid day or on a occasion. Shemai usually eaten chilled. It is eaten  usually in Indian sub continent and taken emotionally.

On Eid day after prayer it is customary to eat Shemai when coming back at one's house. Refusing to eat is seen as not pleasant and host or Mom gets upset in an emotionally. They don't mind if you refuse Coke and Chjps on eid day but refusing Shemai is 'un written cardinal sin''.  So visiting any Bengali or Bangladeshi house on Eid Day don't forget NOT tO REFUSE Shemai.

Nawabi Shemai

This is a type of shemai'   in a grand way. Nawab was like a Duke in India.  Maybe sometimes they had more power and were independent rulers.

How to make Nawabi Shemai?-Recipe

This is how make the dessert:

The  white Cream makes it more delicious and attractive, being at the same time being sweet. 

Ingredients 

Roasted Vermicelli – 200 gm 

Ghee – 2 tbsp

Sugar – 1/2 cup

Milk – 1/4 cup + 1/2 litre + 1/2 cup

Condensed milk – 1/2 cup or sugar 

Custard powder – 2 tbsp

Corn flour – 2 tbsp

dry nuts or fruits for decoration

Instructions for making Nawabi shemai

"Instru Heat a frypan on medium flame and add 200-gram vermicelli, and 2 tablespoon ghee, saute well, and roast for approximately 5 minutes until brown color. Then add ½ cup sugar, and ¼ cup milk. mix well

Cover and cook for 5 minutes, after 5 minutes open the lid and see the vermicelli cooked well. Now remove the frying pan from the flame and set aside for rest.

Now place a saucepan on medium flame and add ½ liter milk and allow to boil.

Meanwhile, we need to make custard milk, for that take a mixing bowl and add ½ cup milk, 2 tablespoon custard powder, and 2 tablespoon cornflour. Mix well, now the custard milk is ready.

Milk was also boiled at the same time. Next, add ½ cup condensed milk and custard milk. Stir well while adding these ingredients. Stir continuously for 5 more minutes till semi-thick liquid forms. now remove from flame and allow to cool.

After cooling the custard milk place a greased tray and spread vermicelli evenly. Press with a spatula for setting well. Now pour cool custard milk over the vermicelli then spread the balance of vermicelli over the custard milk. Now the tray is set.

Decorate the tray with dry nuts or fruits on top and refrigerate for 1 or 2 hours. after cooling remove the tray from the refrigerator and cut it with a knife into small pieces. and place it on a serving plate. 
"

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-Recipe from passion2cook.

Time takes:3 Hours 30 minutes.

Here is a video for Nawabi semai

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The whole inspiration of present blog was by Indica Collection.