My shemai is an adaptation of my mother’s version - at its very essence the recipe is made up of three core ingredients - milk, sugar and roasted vermicelli. In my version I use evaporated milk combined with a little whole milk and condensed milk to reduce cooking time while still achieving the correct consistency and sweetness. Additionally, I add a generous amount of cranberries, raisins, sliced almonds and crushed pistachio inspired by the style of Mughal cuisine. Finally I infuse the dish with a little rose water, because I think it gives it a particularly refreshing taste.
For best results, serve chilled for desert (overnight is best) or serve warm with grilled flatbreads for a sweet breakfast.
If you purchase vermicelli which is not roasted, you will need to fry the vermicelli first with a little ghee, otherwise the vermicelli will melt into the cream.
Can be made 1-2 days before a party.