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.
Syrup
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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To advertise with British Muslim magazine, our website and email newsletters, email Robyn
Having problems with your subscription?
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To contact the editor email
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