Lachha Semai (Traditional Bangladeshi Sweet Vermicelli) โ€“ Family Hut 200gm

¥295

Product Type: Laccha Semai
Weight: 200gm
Kept normal
No chemical additives or preservatives added
100% Halal

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Lachha Semai (Traditional Bangladeshi Sweet Vermicelli) โ€“ Family Hut

Authentic Taste of Tradition | Halal Certified | Rich, Aromatic & Crispy

Bring the taste of celebration home with Family Hutโ€™s premium Lachha Semai โ€” the golden, layered vermicelli that defines every festive table. Made from fine-quality wheat flour and ghee, our Lachha Semai delivers the perfect texture, aroma, and flavor you love during Eid, family feasts, and desserts.


โญ Product Highlights

  • ๐Ÿ•Œ 100 % Halal certified & made under hygienic conditions

  • ๐ŸŒพ Finest quality wheat flour for soft yet crunchy texture

  • ๐Ÿงˆ Lightly roasted in pure ghee for a rich aroma

  • ๐Ÿฏ Ideal for making Shemai, Payesh, Firni & Sweet Desserts

  • ๐Ÿ‡ง๐Ÿ‡ฉ Imported directly from trusted Bangladeshi manufacturers

  • ๐ŸŽ Perfect for Eid, Ramadan, and family celebrations


๐Ÿฎ Best Ways to Enjoy

  • Traditional Eid Lachha Semai with milk, sugar & cardamom

  • Dry Semai with nuts & raisins

  • Creamy dessert with condensed milk or cream

  • Used in Bengali-style Payesh, Kheer & Falooda


๐Ÿ’ช Nutrition & Benefits

  • Source of natural carbohydrates & energy

  • No artificial colors or preservatives

  • Suitable for vegetarian & halal diets

  • Easy to digest โ€“ perfect for kids & families


๐Ÿ“ฆ Product Details

  • Product Type: Fried Vermicelli (Lachha Semai)

  • Brand: Family Hut / Selected Bangladeshi Brands

  • Origin: Bangladesh

  • Net Weight: 200 g / 400 g / 500 g packs

  • Shelf Life: 12 months (store in cool, dry place)

  • Certifications: Halal Certified, ISO Food Safety


๐Ÿฌ Available at Family Hut

๐Ÿ“ Family Hut โ€“ Halal Grocery & Restaurant, Goi, Ichihara, Chiba, Japan
Visit in-store or order online for home delivery anywhere in Japan.
We bring authentic Bangladeshi, Indian, and Halal products right to your table.

 

 

 

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