Difference between revisions of "Shemai"
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* 4 [[almond]]s (optional) peeled and thinly sliced | * 4 [[almond]]s (optional) peeled and thinly sliced | ||
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# Melt [[butter]] in a 4 qt pot. | # Melt [[butter]] in a 4 qt pot. | ||
# Break [[vermicelli]] into 3" pieces. | # Break [[vermicelli]] into 3" pieces. | ||
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[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
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Latest revision as of 06:43, 14 July 2012
Ingredients
- 1 stick butter
- 2 handfuls very fine vermicelli
- 4 cups milk
- 1 pint whipping cream
- 1 handful raisins
- 3 tbsp sugar
- 4 almonds (optional) peeled and thinly sliced
Procedures
- Melt butter in a 4 qt pot.
- Break vermicelli into 3" pieces.
- Over low heat stir vermicelli into butter until it turns light brown.
- Pour in the milk and stir over medium heat until it boils.
- Put in the raisins, almonds and sugar.
- Continue to cook under low heat for 10 minutes.
- Add whipping cream and continue to cook for a couple of minutes.
- Remove from heat and, when cool, chill in the refrigerator before serving.
