Semai (Vermicelli pudding)

Semai has a special place in Muslim households, in some part of the Muslim world it is called Semaiya and in some parts of India it is called 'Sheer Khurma'. I had Semai in Turkey, Morocco and Egypt as well.

For us, there can be no Eid without Semai and almost everyone knows how to make it. But it is one of those dishes that everyone makes but each one will be different in taste, texture and flavour.

Here is an easy recipe to make it in the Microwave, there is no chance of milk catching in the bottom, no need for constant stirring and it is safe for children to make it.

Ingredients:

Semai 160g (now a days they are pre-fried. Break it inside the pack)

1 tbsp Ghee

3 cups Milk

1 Can Sweetened Condensed Milk

1 Can Evaporated Milk

1 Cup Cream

1 tbsp Rose water (optional)

½ tsp Salt (optional)

Process:

Mix it all up, Microwave for 5 minutes, give it a stir, back to microwave for another 5 minutes, give it another stir, and put it back in the Micro for another 5 minutes but this time keep an eye on it. As soon as you see the Semai is boiling and puffing up, turn the micro off, it's done.

Let it cool and chill in the fridge. It will thicken in time. I like it not too runny and not too stiff, adjust the quantity of milk depending on your liking. Also increasing the microwave time will thicken it.

Garnish with chopped pistachio nuts, saffron and golden sultanas.