Semiya Kesari

Semiya Kesari – Kesari is one of the simple sweet recipe which can be prepared at all occasions. Also this recipe of making kesari using vermicelli/Semiya does not require much of ghee like other kesari recipes. I here used the roasted variety of vermicelli, you can also use the plain/normal one too,but you need additional few minutes to roast golden brown and evenly.

Semiya Kesari

Ingredients of Semiya Kesari:

  • Vermicelli / Semiya – 1 cup
  • Sugar – 1/2 cup
  • Water – 1 and half cup
  • Cardamom powder – 1/4 tsp
  • Cashews – 5-6
  • Raisin – few
  • Ghee- 3 tsp
  • Food color (orange ) – a pinch

Method of Preparation of Semiya Kesari:

  1. Roast cashews, raisin in a tsp of ghee.
  2. In same pan roast vermicelli until golden brown, add water and cook soft.
  3. Add in sugar, mix well and cook + diluted food color
  4. Add roasted cashews and raisin, tsp of ghee and cardamom powder.
  5. Serve hot

Stepwise of Making Semiya Kesari :

  1. Heat a Pan, add a tsp of ghee.
  2. Add the cashews and fry olden brown in low flame.
  3. Add in raisins and fry golden brown. Drain and keep it aside.
  4. Add a tsp of ghee and slightly roast the vermicelli
  5. Fry in low flame until you feel mild aroma when roasting.
  6. Add in water
  7. Let it cook until soft by absorbing water completely
  8. Add in Sugar
  9. Sugar tends to leave water while cooking
  10. When the water reduces by half the quantity add in the food color dissolved in water.
  11. Mix well evenly and let it cook until water evaporates completely
  12. Add in roasted cashews and raisins
  13. Also a tsp of remaining ghee
  14. Mix well and sprinkle in cardamom powder
  15. Give a gentle stir for about a minute and put off the flame.
  16. Transfer into a serving bowl

Note :

  • Roasting of vermicelli depends on the variety you use (available in thin variety, roasted, thick non roasted)
  • Water content varies depending on variety of vermicelli we use. You can adjust water accordingly.
  • Sugar can also be adjusted depending on your preference. I prefer medium sweetness.
  • You can also crush whole cardamom using a tsp of sugar and add. I used the powder made using the seeds as I always store.
  • Take care to add sugar after the vermicelli is cooked, else they tend to become rubbery/harden/thick.
  • Serve hot for a fine taste.