By Dina Begum
A sweet, milky pudding fragrant with spices and synonymous with breakfast in Bengali homes. The recipe calls for a soft, airy type of vermicelli called Lachcha Semai. The Pran variety is the best type to use and is available in Bangladeshi shops; however you can easily substitute this for the same amount of Pakistani or Indian vermicelli which is readily available in Asian stores. Just make sure to cook the vermicelli for an extra five minutes in the milk and adjust the sugar to your taste.