- Break up the shemai into small pieces.
- Melt butter in a large pan. Saute cardamom and almond for around 1 minute and then add shemai and stir it in lower medium heat for around 5 minutes or until shemai become golden brown in color.
- Add condensed milk and mix with shemai well. Cover the pan with lid and wait around 3-4 minutes. Remove the cover and stir around another 6-7 minutes in lower medium heat.
- When it become thick and do not stick the pan(see the video) remove from the pan to a round or squire shape plate or tray and spread it on the plate. Cool it down. Then cut into borfi (diamond) shape. Garnish with raisin and serve.