Traditional village recipes shahi semai.

At the beginning, I would like to express my sincere greetings and congratulations to all the committee members. I am a new member of this community. I hope all the friends of the community, along with the senior officials of the community, will help me. Today I am sharing a favourite and traditional recipe with everyone.

The name of the recipe is Shahi Semai

Cooking Method:

First clean and wash all materials used. I will ferment the milk with light syrup so that it turns into a thick syrup. While making the syrup, I will prepare the cashew raisins.

If the milk syrup is thick, add salt and sugar to taste. Tear the packet and take out the semai, then fry one-third of the semai in a pan with a little sugar. Now raisins and cashew nuts are not roasted on low flame. Add roasted raisins and cashews to the milk syrup. Add cardamom, cinnamon and bay leaves for aroma. The syrup is not diluted after brewing for a while.

Now mix two-thirds of the packet into a thick syrup. Let's wait a while for the cold. Store fried semai with sugar when cool. Now keep it in normal condition of fridge for a while.After half an hour, take out the semai from the fridge and it is ready to serve.

Note: we will remember to refrigerate the semai only during hot weather and then serve it, resulting in full satisfaction. No need to refrigerate in winter, but it is better to eat warm.As usual, we serve food on plates and eat with satisfaction.
I am giving a list of ingredients needed to make this shahi semai.

Ingredients of Shahi Semai

Materials	Amount
Milk	2 liters.
Semai	150 grams
Sugar	500 grams
Cashews	50 grams
Raisins	25 grams
cinnamon	Three pieces
Cardamom	5 Pcs
bay leaves	2 Pcs
salt	Like the amount of

Thank you all for reading my post