I’ve told you before , I have got such a “fertile brain” , full of so many ideas !! 😛 Today’s recipes are nothing but production of that fertile brain .. 😀
I have one box of colorful vermicelli , left unused , bought for making falooda . All on a sudden an idea pop into my mind , why not making our regular “Dudh Shemai” ( Milk vermecilli) a colorful one ??
No sooner I made that , another idea from my very “fertile brain” jumped out !! Why not making a steamed vermicelli / shemai pudding ???
So here you go with the recipes .
Colorful Dudh shemai:
2 and 1/4 th cup of milk
1/4 th cup powder milk
1/3 rd cup colorful vermicelli
1/3 rd cup regular shemai
1/3 rd cup – 1/2 cup sugar or according to your taste
2 green cardamoms
1 small stick of cinnamon
Rosewater
Dried nuts and raisin for garnishing
Procedure:
1. Mix 1/4 th cup powder milk into the regular liquid milk and boil with 2 cardamoms and a small stick of cinnamon . Add sugar .
2. Boil the colorful shemai and wash and drain out the water . If you wish you can boil them in the milk , but in that case increase the quantity of milk as it needs more time to get done .
3. Dry roast or roast the regular vermicelli with little oil . Don’t burn it out .
4. Now mix both the shemai with milk and cook for 2/3 minutes or so or until the regular shemai is cooked. Sprinkle some rose water.
5. Take out the garam masala from the shemai . Pour in a serving dish and when little cooled down garnish with dried nuts and raisins .
Steamed Vermicelli/ Shemai Pudding:
Follow the same procedure mentioned for colorful dudh shemai , but either increase the milk or reduce the shemai as in order to get creamy pudding we need more milk than the shemai . I just made the shemai as mentioned above , then add some extra milk . But for your convenience , giving you the measurement for it .So here you go with the ingredients :
2 and 1/4 th cup of milk
1/3 rd cup powder milk
1/4 rd cup colorful vermicelli
1/4 rd cup regular shemai
1/3 rd cup – 1/2 cup sugar or according to your taste
2 green cardamoms
1 small stick of cinnamon
2 eggs
Rosewater
Dried nuts and raisin
Tabak or edible silver foil
Procedure :
1. Make colorful dudh shemai . With less shemai , the shemai would look little runny . Yes we need that consistency . Let it cool completely .
2. Beat 2 eggs with a fork . Don’t use blender and don’t beat vigorously. Now mix it with the cooled shemai .
3. Pour it on a mold . Cover the mold and steam like caramel custard /pudding/ flan . Don’t steam too much . I steamed a bit longer due to my son’s devastating activites !! 😛 just forgot controlling him .
Overturn on a serving plate when cooled down .
For the creamy pudding follow the tips I mentioned in another post . Here is the link;
https://khadizaskitchen.com/2013/07/24/pudding-cream-caramel-flan/
Khadiza's Kitchen 