SEMIYA KESARI RECIPE/ VERMICELLI KESARI

Semiya Kesari is very easy to make. I had tasted Semiya Kesari when I was in Sao Paulo at one of my friend’s. She is from Chennai. It was totally fantastic.I asked her for this recipe and tried it and it turned out pretty good. We all loved it .Try this easy and yummy Semiya kesari for this festive season.

Serving 2 

Ingredients

½ cup Semiya / vermicelli

1 cup water

½ cup sugar

2 tbsp ghee

A pinch Cardamom powder

6-7 cashews, raisins

A pinch orange/ yellow food color (optional)

Procedure

Heat ghee in a deep pan. Fry raisins until plump and keep on a paper towel. Fry cashews until golden and keep on a paper towel. Then add the vermicelli and roast in medium flame. Fry until golden, about 3 – 4 minutes at medium heat (if you are using roasted vermicelli, just fry it for 30 seconds)

Now add boiled hot water to this and cook semiya on low flame until the semiya gets cooked completely and let all the water gets absorbed.

Add sugar to the Semiya and mix it well, at this point the Semiya becomes syrupy since the sugar starts to melt. Stir it constantly and boil until all the syrupy solution gets mixed with the semiya and is cooked well.

Add the cardamom powder and mix well. Taste-check and add more sugar if you want. Garnish with cashews and raisins. It tastes best when warm.

Notes 

you can use a pinch of kesar color to it.

For an extra taste, you can add 1/4 cup grated coconut.