Papaya Shemai (পেঁপের সেমাই)

 রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

1. Grated papaya - 2 cups
2. Milk- 500 ml
3. Sugar - 1/4 cup or to taste
4. Cardamom- 2 pieces
5. Bay leaf- 1 piece
6. Cinnamon- 1 piece
7. Salt- 1 pinch
8. Ghee/ clarified butter- 1/2 cup
9. Milk powder - 1 Tbs (optional)
10. Chopped Almond- 1/4 cup

Procedure:

1. Boil around 4 cups of water in a pan. When water start to boil add the grated papaya, and salt; and boil them for around 1 minutes. Then drain the water through a strainer and keep aside.
2. Boil the milk and reduce it to around 3/4. Set it aside.
3. Now heat ghee in a pan. Add the cardamom, cinnamon, bay leaf, half of the chopped almond and boiled grated papaya; and fry them for around 5 minutes in a medium heat.
4. Then add the milk slowly in the fried papaya and stir it (do not add all the milk at once, the milk may start to curdling).
5. Add the sugar and mix it. Boil it in a medium heat for around five minutes. Then spread the milk powder and stir it in shemai. Turn off the heat.
6. Pour the papaya shemai in a serving bowl, garnish the top with the rest of the chopped almond and serve.

Shemai Jorda(সেমাই জর্দা)

রেসিপিটি বাংলায় দেখতে এইখানে ক্লিক করুন।

Ingredients:

Shemai/Sweet vermicelli- 200 gm Mik-1 cup Egg-2 Sugar- 1/2 cup or to your taste Butter/Clarified butter-1 stick/ 1/2 cup Cardamom-2 piece Cinnamon-1 stick Bay leaf- 1 piece Clove-2 piece Raisin-10/12 piece Almond(chopped)- 2 Tbs Pistachios(chopped)-1 Tbs Salt-1/4 ts

Procedure:

1. Take shemai in a pan and fry it in a medium heat until it get a light brown color, and set it aside.
2. Beat egg in a mixing bowl. Add milk, sugar, salt, and mix them, and set aside.

3. Now heat ghee in pan and saute the whole masala (cardamom, cinnamon, clove, bay leaf), raisin, and half of almond and pistachios for 20 seconds. Add shemai and fry it in ghee for 1 minute, then add beaten egg and milk mix and mix it carefully with shemai. Cover it for 1 minute. Then mix again carefully.
4. When shemai seems separated turn off the heat. Take shemai jorda in a serving dish, garnish with the remaining almond and pistachios and serve.

Sweet vermicelli with Milk (দুধ সেমাই)

Ingredients:

1. Shemai/Sweet vermicelli- 100 gm
2. Milk- 4 cup
3. Sugar - 4 Tbs or to your taste
4. Bay leaf- 2 pieces
5. Cinnamon - 2 pieces
6. Cardamom- 2 pieces
7. Ghee/ clarified butter- 1 ts
8. Salt- 1/4 ts
9. Raisin- 10-12 pieces
10. Almond/pistachios(chopped)- 1 Tbs

Procedure:

1. Roast the Sweet vermicelli in a medium flame for around 10 minutes or until it turns to light brown color. Then remove it from flame and set aside.

2. Now heat the milk in a pan. Add bay leaf, cinnamon, cardamom, salt and stir it. Boil the milk properly and reduded it to around 80% by boiling. During boil make sure to stir it so that milk don't burn in the bottom.
3. Add sugar and ghee in the milk, and make it to another boil. 
4. Now add the roasted Shemai/Sweet vermicelli in the milk and stir it to mix for about 10 seconds and then take the pan out from the heat.(don't let the shemai to keep in the heat for a long time after adding it in the milk, otherwise shemai will soak all the milk and it become dry.)
5. Add the raisin and nuts in the shemai and serve it.

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.