Semiya Kesari – Vermicelli Kesari

Kesari is a delicious Indian sweet made with rava/sooji or semiya/vermicelli. This Semiya Kesari is a very easy and quick sweet. I usually make this when we have sudden sweet cravings. Not much ghee is required unlike the other sweets. This comes to the rescue when u have unexpected guests as this can be made with the regularly available ingredients in your pantry. Kids would love it too.

Now to the recipe…

[Preparation Time – 5 mins : Cooking Time- 15 mins]

Ingredients:

• Semiya/Vermicelli – 1 cup
• Water – 2 cups
• Sugar – 1 cup
• Ghee – 2 tbsp
• Cardamom/Elaichi powder – a pinch
• Cashewnuts – 5 to 6 (broken)
• Orange Food Colour – a pinch

Method:

• Heat a pan with a tbsp of ghee and roast broken cashewnuts until golden brown. Do this in low flame else cashewnuts will get burnt. Keep them aside. In the same pan roast semiya/vermicelli in low-medium until slightly brown.

• Meanwhile boil 2 cups of water in a saucepan. Pour this boiled water to the roased semiya and mix. Add food colour if using and cook covered until the semiya gets cooked and absorbs all the water. Now add the sugar and mix.

• Once sugar is added it will become watery. Keep stirring in low-medium flame until it absorbs the water. Add a tbsp of ghee, roasted cashewnuts and elaichi powder. U can see that the semiya kesari will start leaving the sides of the pan and look shiny. This is the correct stage. Switch off the flame.

Semiya Kesari is ready in 15 mins !!! Is that not quick??

Serve warm.

Tips:

1. Ensure that semiya is roasted well. Else semiya kesari will be sticky.
2. Do not add sugar until the semiya is cooked well.
3. U can add fried raisins as garnish too.
4. U can skip the food colour if u dont want.