Thursday, 2 January 2014

Semiya Kesari

Semiya (vermicelli) kesari is a most popular Indian dessert. Prepared in almost all parts of India. The procedure is very simple and can be prepared in a very short time.

IMG_20140102_141432

Prep time: 10 mins |
Cook time:15 mins|Serves:2

Ingredients

Quantity

Semiya/vermicelli

1 cup

Sugar

½ cup

Water

1 ½ cups

Cashewnuts (broken)

15

Raisins

2-3 tbsp.

Food colour (red)

pinch

Cardamom powder

1 tbsp

Ghee

4 tbsp.

Method

1. Heat 1 tsp ghee in a pan. Roast vermicelli till it turns light brown. Remove and keep aside.Heat another tsp of ghee in the same pan. fry cashew nuts and raisins and keep aside.sk12. In a thick bottomed pan, bring water to a boil.Once water begins to boil, add sugar and wait till it gets dissolved.Mix food color with 1 tbsp of water,add this to the pan and keep stirring.sk2 3. Lower the flame and now add cardamom powder.After 2 mins, add roasted vermicelli which we kept aside.Let this cook till the water almost dries up.sk3  4. Once it starts to thicken, add remaining ghee and mix well.IMG_20140102_1413475. Keep stirring and when ghee starts to separate, remove from pan and serve hot.

Notes

Vermicelli tends to burn fast so be careful.

 



6 comments:

  1. Replies
    1. Thanks for liking that reddish color dear.

      Delete
  2. Perfect and love the colour...nice to have in this cold water.. Am nominating you for the "Liebster award".. Please follow the link to grab your award.
    http://abowlofcurry.blogspot.in/2014/01/my-first-ever-award-liebster-award.html
    wishing you a happy new year

    ReplyDelete
    Replies
    1. Thank you Preetha for this lovely Award.Wishing you a very Happy New year dear

      Delete

LinkWithin

Related Posts Plugin for WordPress, Blogger...