Shemai (Bangladeshi Sweet Vermicelli Milk Pudding)
Toasted thin vermicelli simmered in cardamom milk with raisins and coconut until thick, sweet and fragrant. Lovely warm or cold.
- Time30 min
- LevelEasy
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 274kcal
- 40.6gcarbs
- 25.8gof which sugars
- 9.2gfat
- 4.6gsaturates
- 7.3gprotein
- 1.5gfibre
- 0.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Melt the ghee in a wide pan over a medium heat. Fry the vermicelli for 2 to 3 minutes, stirring, until golden brown. Take care, it darkens quickly. Tip out onto a plate.
3 min - 2
In the same pan, bring the milk to the boil with the cardamom, cinnamon and bay leaves. Simmer for 10 minutes, stirring now and then, until slightly reduced.
10 min - 3
Add the vermicelli and simmer for 8 minutes, until soft.
8 min - 4
Stir in the sugar, raisins and coconut and cook for 5 minutes, until thick and creamy. It will thicken more as it cools.
5 min - 5
Remove the whole spices. Stir in the saffron if using. Serve warm, or chill and loosen with a splash of milk.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
