Shemai Papor

Shemai Papor


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About this recipe: Shemai is a traditional Bengali dessert made with vermicelli pasta ghee, raisins, milk and nuts. Shemai Papor is a dried version of shemai-it is almost like a cracker, and it eaten as a dessert. It is made on a special Islamic holiday night, known as Shab-e-Barat,when lots of sweets and desserts are made to celebrate this auspicious night.

Irina_Khukee Dhaka, Bangladesh

Serves: 15 

  • 1 regular packet of Shemai (vermicelli)
  • 3 tablespoons of ghee
  • 1/4 cup of raisins and thickly chopped pistachio and cashew nuts
  • 1 cup of condensed milk

Prep:5min  ›  Cook:40min  ›  Extra time:40min cooling  ›  Ready in:1hr25min 

  1. Warm the ghee in a pan on low heat. Fry the shemai for 30 minutes until it turns red.
  2. Add raisins and pistachio and cashew nuts.
  3. Continue to stir and pour the condensed milk.
  4. Stir constantly until the shemai becomes dry. The ghee will start to simmer on top when the shemai has been completely cooked and dried.
  5. Place the shemai on a flat surface. Flatten it out with a rolling pin such that the thickness is approximately half inch.
  6. Cut the flattened dry shemai in diamond shapes, with each side being 1 inch long. Set aside on a table in regular temperature for a while.

Serving suggestion

It is delicious by itself, and is eaten as a snack.

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