Vermicelli/semai is a traditional type of pasta round in section similar to spaghetti. The term vermicelli is also used to describe various types of thin noodles from Asia. Semai is the favorite sweet food for all of us. Usually there are two varieties of cooked semai but there are too many variations in preparing Milk Semai and Lachcha Semai. Such a variant is the Nawabi Semai, which is yummy Eid special dessert.
Ever wondered of how this noodle like thin semai is made? I thought of sharing this delish dessert recipe with you all. Why having this delightful taste alone ! Lets share this happiness together. Now, you can make this in 4 easy steps at home. I learnt this recipe from my friend. It looks easy but need a little practice to get perfect semai at home. I gave you the perfect measurement for homemade lachcha semai. Try it for yourself.
Ingredients :
1) All-purpose flour/maida - 1 1/2 cup
2) Dalda (better to use homemade dalda) - 1/2 cup
3) Refined oil - 1/2 cup
4) Cornflour - 1/3 cup
5) Refined oil+ghee to fry
Preparation :
1. Take 1 1/2 cup of maida in a bowl. Knead with small amount of water at room temperature. Add the water gradually till we get a dough of in-between semi-soft to hard density.
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| Dough for lachcha semai |
2. Cut the dough into 2-3 equal halves, according to your need. Round it off using your palms(big round smooth dough-balls). Make a hole at the center to give it a doughnut shape. Make sure that the circumference of the dough is of uniform width.
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| Make doughnut shaped semai dough |
Take 1:1 ratio of Dalda to refined oil in a bowl. Mix 1/3 cup of conflour with oil. Immerse the maida doughnuts in this oil and keep it at rest for 3-5mins.
3. Take a doughnut, insert your thumb at the center, remove the excess oil and move the doughnut in circular motion, gently using your fingers so as to increase the inner circumference. Make a large maida ring. Don't press it too hard or stretch it as the ring will tear. The ring will increase in circumference on its own.
Twist the large ring, making an eight and put one ring on top of another. Follow the same process and move it in circular motion. This will give you an uniform ring. Twist and fold the large ring to make an eight.
Repeat this steps for 12-13 times. You can give it some more twist until you get your desired thin semai. But as it is soaked in oil it will soften and tear.
4. Heat 2/3 cup of refined oil and 2 tbsp of ghee in a pan. Take the semai and gently flatten it in between your palms and dip it in oil to fry. Put the oven to medium low. The thin layers of semai gets separated slowly and float on the top. This means the lower part of semai is cooked.
Now, flip the semai and fry it, till you obtain light brown colour. Strain the excess oil from this crunchy semai.
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| Fried lachcha semai |
Serve the semai on a plate with warm saffron milk along with roasted chopped dried fruits. You can check my recipe of How to make saffron milk at home? Pour the milk on top of semai so as to dip the semai in milk for a couple of minutes. Do not pour excessive milk. You can eat it warm, but tastes best when refrigerated.
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| Nawabi Lachcha semai |
Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺
☺❤Go & Try it now !!!
This work is licensed under a Creative Commons Attribution 2.0 Generic License.
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