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. 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

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