Semiya Kesari Recipe
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
- 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.
- Now boil water in a pan, when it boils add the vemicelli and cooked till soft and all the moisture is absorbed.
- 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.
- 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.
Serve hot / warm!
- 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.