The perfect Vermicelli Dessert by Hasina’s Homemade

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.

For more delicious recipes and video’s, follow Hasnina’s Homemade on Instagram via hasina’s_homemade today!

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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.

Tags: british muslim magazine, food, hasinas homemade, ramadan, vermicelli

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Welcome to British Muslim Magazine, Britain’s leading Muslim lifestyle magazine offering inspiration, advice, shopping, food and halal travel advice to British Muslim audiences and international travellers. BMM is the perfect choice for everyone who wants to know more about our nation’s rich history and traditions.