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Shemai Puli
Vermicelli Dumplings
A delightful Bengali dessert featuring sweet dumplings made from vermicelli (shemai) and filled with a coconut and jaggery mixture, then simmered in fragrant milk.
🧂 Ingrédients
- 200 g Vermicelli (Shemai)
- 1 cup Grated Coconut
- 1/2 cup Jaggery (Gour)(grated or finely chopped)
- 1/2 tsp Cardamom Powder
- 1 liter Milk
- 1/4 cup Sugar(adjust to taste)
- 2 tbsp Ghee
- 1 piece Bay Leaf
- 2-3 pieces Green Cardamom Pods
- a pinch Salt
👨🍳 Instructions
- 1
Prepare the filling: In a pan, combine grated coconut, jaggery, and cardamom powder. Cook over low heat, stirring constantly, until the jaggery melts and the mixture thickens to a dough-like consistency. Remove from heat and let it cool.
- 2
Prepare the vermicelli dough: Lightly toast the vermicelli in a dry pan until fragrant. In a bowl, mix the toasted vermicelli with a pinch of salt and about 1-2 tablespoons of warm water to bind it slightly. It should be pliable enough to shape.
- 3
Shape the puli: Take a small portion of the vermicelli mixture, flatten it in your palm, and place a teaspoon of the coconut-jaggery filling in the center. Carefully shape it into a small dumpling (puli), sealing the edges tightly.
- 4
Boil the milk: In a large pot, heat the milk with sugar, bay leaf, and green cardamom pods. Bring it to a gentle boil, then reduce the heat to low.
- 5
Cook the puli: Gently drop the shaped vermicelli puli into the simmering milk. Cook for about 10-15 minutes, or until the puli float to the surface and are cooked through. Stir occasionally to prevent sticking.
- 6
Finish the dessert: Stir in the ghee. Simmer for another 2-3 minutes. Remove the bay leaf and cardamom pods before serving.
💡 Conseils de pro
- ✓Ensure the coconut-jaggery filling is not too wet, or it will make the puli difficult to shape.
- ✓Handle the vermicelli dough gently to prevent it from breaking.
- ✓Adjust sugar and jaggery according to your sweetness preference.
- ✓Serve warm or chilled.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a few strands of saffron to the milk for color and aroma.
- Garnish with chopped nuts like pistachios or almonds.