Thursday, September 25, 2014

Semiya Kesari Recipe (Vermicelli Kesari)

Semiya Kesari Recipe
Semiya Kesari is a very easy kesari recipe made with vermicelli and the best part is, it is quick to make and needs very little ghee unlike other kesari recipes.This semiya kesari is very easy to make, perfect to serve for guests too.After trying semiya upma, I confidently tried this semiya kesari and enjoyed it.I love all kesari recipes and the list justifies it :)

Kesari Recipes:
Semiya Kesari Recipe

Semiya Kesari Recipe

Preparation Time:5 minutes | Cooking Time : 15 mins | Serves:2
Recipe Category: Dessert | Recipe Cuisine: South Indian

Semiya(Fine Vermicelli) - 1 cup loosely packed
Water - 1 and 1/2 cups
Sugar - 1/2 cup
Melted Ghee - 3 tsp
Cardamom powder - a tiny pinch
Saffron - 3 to 4 strands(optional)
Orange food color - just a tiny pinch
Cashewnuts - 6 broken

Method:

  1. Heat 1/2 tsp of ghee and roast vermicelli till golden, set aside. In 1/2 tsp of ghee roast the cashews till golden brown.Set aside.How to make Semiya Kesari - Step1
  2. Now boil water in a pan, when it boils add the vemicelli and cooked till soft and all the moisture is absorbed.
    How to make Semiya Kesari - Step2
  3. Once the vermicelli is cooked add sugar, now it will start to loosen up...keep stirring continuously. Until it is thick, add foodcolor,saffron and mix well.How to make Semiya Kesari - Step3
  4. Once it starts to get thick add ghee, once it starts to leave the sides of the pan add cardamom powder,cashews and switch off.How to make Rava Kesari - Step4
Serve hot / warm!
Semiya Kesari Recipe

My Notes:

  • I used fine vermicelli so needed only 1 and 1/2 cups of water.Water quantity may vary depending on the variety of vermicelli.
  • Do not add sugar before the vemicelli gets cooked else the kesari will turn rubbery.
  • Roasting vermicelli gives a nice aroma and also makes it non sticky and will avoid mushiness while getting cooked.
  • Remember I measured the vermicelli only loosely packed so measure and adjust the ingredients according to your vermicelli measures.
  • You can also add your favorite essence too but I love the plain cardamom flavour the best.
  • If you like elachi flavour more, just skip saffron and add a generous pinch of cardamom powder.
  • Semiya kesari doesn't require much ghee like the other kesari recipes.
  • This keeps well for 2 days if refrigerated after a day.And while serving just heat it up and drizzle little ghee and serve.
Semiya Kesari Recipe


Written by: SHARMILEE J

9 comments:

  1. Thank you so much Sharmi... Mouth watering... Surely I'll try. Waiting to see Jeera rice recipe soon...
    Convey my blessings to Mittu...

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  2. these look so good... I have a pack of thin vermicelli and am wondering what to do with them... this kesari looks so tempting...

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  3. really good...looks so yummy and i will surely try

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  4. Tempting Kesari... Looks so good... love it....

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  5. Wow... I have always wanted to try these. Looks colouful and delicious!!!

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  6. i love semiya kesari,thank u for this pics
    http://www.unnatisilks.com/

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  7. Nice receipe. Today tried it. It came very well. Thanq.

    ReplyDelete


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