Mango Borfi(আমের বরফি)

Ingredients:

1. Mango pulp- 2 cup(you can make fresh pulp by blending ripe mango)
2. Clarified butter/ghee-4 Tbs
3. Grated coconut- 1 cup
4. Mawa-1.5 cup(you can use sweet condensed milk(14oz can) instead of mawa)
5. Sugar-3/4 cup(if you use sweet condensed milk then use sugar to your taste )
6. Cardamom powder-1/4 ts
7. Orange food color-1/8 ts(dissolve in 1 Tbs water)
8. Almond (chopped)-1 Tbs
9. Salt-1/4 ts

Procedure:

1. Pour clarified butter/ghee in a pan and heat it to a medium flame. Add mango pulp and stir it. Stir it until moisture evaporate. Then add cardaom powder, salt, sugar and coconut and mix it well.

2. Add mawa and mix it. Then add food color and stir continuously to mix the color.
3. Stir and dried the moisture from the mix until it find enough consistency to make borfi from it(this consistency should be thicker than halwa). Add half almond to it and mix.

4. Now spread some ghee on your serving dish, pour the halwa and flatten it evenly with the back side of a spoon. For nice plane surface also add some ghee or oil on the spoon.
5. Garnish the top with the rest of the almond and keep it to cool down. Then cut it to diamond or barfi shape and serve.

Easy Dessert Vermicelli/Shemai Borfi (সেমাই বরফি)

Ingredients :

Shemai/ Vermicelli-200 gm Sweet condensed milk-1 can(396 gm/14oz) Butter- 1 stick or 5 Tbs ghee Cardamom-4 pieces Raisin-12-14 pieces (for garnish) Almond-2 Tbs chopped(optional)

Procedure :

1. Break up the shemai into small pieces.
   
2. 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.
3. 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.
   
4. 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.