Also known as Shemai or Sevian, this recipe takes me back to my childhood during Ramadan. Always served as a treat over the weekend to sweeten our palettes. This has always been a favourite in my house, use my recipe and it will be a favourite in yours too.
Ingredients
Syrup
- 350mls Kettle boiled hot water
- 4tbs Sugar
- 4 Cloves
- 4 Cardamoms
- 4 Bay leaves
- 6cm Cinnamon stick
- 4tbs Ghee
- 1 Packet of Vermicelli
- 170g Evaporated milk
- 600mls of Single cream
- Chopped pistachio and edible rose buds for garnish
Place all the syrup ingredients in a pot and bring to a boil, let it simmer for 10 mins on medium heat. Leave aside.
Melt the ghee in a pot and add the vermicelli. Cook the vermicelli until dark brown.
Add the evaporated milk, stir continuously for 2 mins on medium heat
Include the single cream, mix for 1 min on high heat.
Serve up garnishing with crushed pistachios and edible rose buds.
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The adventurous spirit behind the pages of British Muslim magazine. As the Editor-in-Chief, Natasha leads with a passion for exploration and a pen dipped in wanderlust. With a keen eye for halal travel experiences and an insatiable curiosity for new experiences, she brings readers along on captivating journeys to far-flung destinations. Through her vibrant storytelling, Natasha invites readers on enriching adventures, where every experience is a window into the muslim world.
