BD Food Laccha Shemai – 200g
- Product Type: Lachha shemai.
- Brand: BD Food.
- Origin: Bangladesh.
- Ideal for: Everyone.
- Weight: 200g
- Packaging: Plastic packet
- Delivered today (order Sat-Fri before8.00PM, delivery between In time
- 1 days to change your mind you can return
- Day and night customer service
Description
Everyone loves to eat shemai. It is a very popular dessert in Bangladesh. People It is an obvious dessert for any occasion in our country. The procedure of making laccha semai is simple and time-consuming. Lachcha Shemai is a must dessert for Eid in Bangladesh. It is made with premium ingredients– white flour, vegetable oil, dalda, ghee, cashew nuts, and raisins. Ensures the authentic flavor. Its luxurious flavors and premium texture will enhance your taste buds. Besides, this lachha shemai offers instant cooking. It will save you time and energy. Additionally, it contains cashew nuts which adds a touch of luxury.
Key Benefits of BD Food Lachha Shemai
- Made with premium quality ingredients.
- Has rich flavor and authenticity.
- Ensures the sweet and delightful flavor of your dessert.
- Enhance your taste buds.
- This lachha shemai offers you instant cooking.
- Infused with the essence of home-cooked goodness.
Technical Details
- Product Type: Lachha shemai.
- Brand: BD Food.
- Origin: Bangladesh.
- Ideal for: Everyone.
- Weight: 200g
- Packaging: Plastic packet
Ingredient
White flour, Vegetable oil, Valda, Ghee.
Direction to Cook
- Take a pot.
- Pour milk into it.
- Boil milk at a medium temperature.
- According to the consistency you prefer.
- Turn off the heat.
- Let the milk be cool.
- Spread BD Food Lachha Shemai on the milk.
- Serve as a normal or cool dessert.
FAQ
Can I make different types of desserts with BD Food Lachha Shemai?
Yes, with BD Food Lachha Shemai you can make delicious premium desserts according to your preferences.
Is BD Food Lachha Shemai easy to cook?
Yes, BD Food Lachha Sahemai offers you an instant and hassle-free cooking experience. It will save you time and energy.
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