Dudh Shemai

Ingredients

• 2 Lfull-cream milk
• 250 groasted vermicelli
• 300 g (1.5 cups)sugar
• 300 mlthickened or heavy cream
• 1 tbspsliced pistachios
• 1 tbspflaked almonds

Instructions

1. 1

   Heat the milk

   Pour the milk into a pan and heat it.

2. 2

   Add the vermicelli

   When the milk is hot, add the roasted vermicelli and stir.

3. 3

   Stir in sugar

   When the vermicelli begins to stick to the spoon, add the sugar and mix.

4. 4

   Finish with cream

   Once the sugar has melted, turn off the heat. Add the cream and stir until evenly combined.

5. 5

   Add the garnish

   Scatter the pistachios and almonds over the top.

6. 6

   Serve

   Enjoy.

What is Dudh Shemai?

Dudh Shemai is a South Asian milk pudding made with shemai, or fine vermicelli. It is especially familiar in Bengali cooking, where versions are often served for celebrations and family gatherings.

Here, roasted vermicelli thickens hot milk, while cream gives the finished pudding extra richness. Pistachios and almonds add a nutty contrast to the soft, sweet strands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1115 calories, 25g protein, 149g carbs, 47g fat.

The vermicelli and sugar provide most of the carbohydrates, while the full-cream milk and heavy cream contribute much of the fat and some protein. The nuts add a little more fat and protein; serve a modest bowl with fresh fruit if you want a more balanced plate.

Why roast the vermicelli?

Roasted vermicelli brings a toasty flavour and is ready to go straight into the hot milk. If your vermicelli is not already roasted, this recipe does not give a separate roasting step, so use a roasted variety as listed.

Watch for the spoon cue

The method uses the vermicelli sticking to the spoon as the cue to add sugar. Stir as it cooks so the strands do not settle and catch on the bottom of the pan.

The recipe does not specify a cooking time, so rely on that texture cue rather than a set number of minutes.

Add cream off the heat

Turn off the heat before stirring in the cream, as directed. Mix until it is fully incorporated for a smooth, even pudding.

Choose how to serve it

Serve Dudh Shemai warm for a soft, freshly cooked pudding, or chill it if you prefer it cold. It may thicken as it stands, so stir before serving.

Pair it with something simple

The pudding is rich and sweet, so small portions work well after a meal. Fresh fruit or unsweetened tea can provide a fresher contrast alongside it.

Recipe notes & tips

• Use a roomy pan to leave space for stirring the milk and vermicelli.
• Stir regularly once the vermicelli is in the milk to help prevent it catching on the bottom.
• Add the sugar only after the vermicelli begins to stick to the spoon, as the method directs.
• Turn off the heat before adding the cream.
• Keep the pistachios and almonds ready so you can garnish the pudding as soon as it is mixed.

Variations

• Add cardamom: Stir in a little ground cardamom for a warm aromatic note.
• Use fewer nuts: Reduce the pistachios and almonds for a simpler topping.
• Serve chilled: Refrigerate the pudding and stir it before serving.
• Add raisins: Scatter a few raisins over the finished pudding for extra sweetness.
• Adjust the sweetness: Use less sugar to suit your taste.

Common mistakes to avoid

• Leaving it unstirred: Vermicelli can catch on the pan; stir regularly as it cooks.
• Adding cream over the heat: Turn the heat off first, then stir in the cream.
• Adding sugar too early: Wait until the vermicelli starts sticking to the spoon.
• Expecting a set cooking time: The recipe gives no timing; use the spoon cue to judge when to add sugar.
• Skipping the garnish: Add the pistachios and almonds at the end so they remain distinct on top.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat gently in a pan, stirring; add a splash of milk if the pudding has thickened, or serve it cold.

Frequently asked questions