Heat 1 tablespoon ghee - add around 15 nos cashews.
Fry until golden, then add around 12 nos raisins.
Fry until raisins bubbles up and turns golden brown. Remove and set aside.
To the same pan add 1 cup vermicelli / semiya.
Roast until golden brown, remove and set aside.
Now 2 cups of water along with few drops of orange food color. The ratio I always use is 1:2 that is for 1 cup vermicelli it is 2 cups of water.
Let water boil well. Cook in medium flame.
Now add roasted vermicelli to boiling water.
Give a quick mix and cook covered in medium flame for 5-7 mins.
Open to check if vermicelli is cooked.
Press to check : it should be soft while pressing but not mushy. This is the correct stage. If vermicelli is still hard sprinkle little more water and cook covered for 2 more mins. Do not overcook.
Add 1/2 cup sugar only after vermicelli is cooked. If sugar is added without cooking vermicelli then kesari will turn rubbery.
Mix well turns goey and runny at this stage.
Cook for 2 more mins in medium flame.
Cook until it becomes slightly thick but flowing. This is the perfect consistency.
Add 1/4 teaspoon cardamom powder along with fried cashews, raisins and remaining 1 tablespoon ghee.
Give a quick mix and switch off. It may still be sticky and gooey at this stage but after it cools down will become perfect. So switch off while it is still slightly gooey itself. Enjoy Semiya Kesari hot or chilled!